Name: Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1/2 a medium butternut squash (peeled & cut into 1 inch cubes (4 cups)); 1 lb. brussels sprouts (trimmed & halved); 3 tbsp. extra virgin olive oil; 3 tbsp. apple cider vinegar; 3 tbsp. maple syrup; 1/8 tsp. ground cinnamon; 6 cups baby spring mix lettuce; 1 medium apple (cored & chopped); 1/4 cup pecans; 1/4 cup blue cheese crumbles (or feta); 2 tsp. dijon mustard; 1/4 tsp. salt

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Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette is a fabulous Fall salad that could be served as an entree or side!

National Nut Day is October 22nd. So, this month’s Recipe Redux theme is healthy recipes using nuts.

Nut’s are a staple in my house. I always keep a variety of nuts on hand. I like to add them to meals and snacks for their good fats, fiber, and protein.

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Nuts can also add a lovely crunch to recipes, like in this salad recipe. It’s got sweet, oven roasted butternut squash & brussels sprouts with chopped apples, pecans, crumbled blue cheese, and salad greens. And, it’s drizzled with a sweet & tangy maple cider vinaigrette.

This could be served as a side salad. But, it’s certainly filling and impressive enough to be served as an entree.

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5 from 2 votes

Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette

Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette is a fabulous Fall salad that could be served as an entree or side!

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Course: Dinner, Entree, Lunch, Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 340kcal

Author: Amanda Finks

Ingredients

1/2 a medium butternut squash peeled & cut into 1 inch cubes (4 cups)
1 lb. brussels sprouts trimmed & halved
3 tbsp. extra virgin olive oil
3 tbsp. apple cider vinegar
3 tbsp. maple syrup
1/8 tsp. ground cinnamon
6 cups baby spring mix lettuce
1 medium apple cored & chopped
1/4 cup pecans
1/4 cup blue cheese crumbles or feta
2 tsp. dijon mustard
1/4 tsp. salt

Instructions

Preheat oven to 400 degrees F.
Add the squash and sprouts to a large bowl.
In a small bowl, add the olive oil, vinegar, maple syrup, and cinnamon. Whisk until well combined. Pour HALF (1/4 cup) of this mixture over the squash and sprouts. Gently stir to coat. Spread them on a large baking sheet in an even layer. Roast for 20 minutes. Gently stir and flip over using a spatula. Cook 15 more minutes. Cool for 5 minutes.
Add the lettuce, apple, pecans, blue cheese, and roasted vegetables to a large bowl.
Add the dijon mustard and salt to the remaining maple cider vinaigrette. Whisk until well combined. Drizzle over the salad.

Nutrition

Check out these other great nut recipes from Recipe Redux bloggers.

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