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.
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.
Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette
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 Facts | |
|---|---|
| Serving Size | ¼th |
| Amount Per Serving | As Served |
| Calories 340 Calories from fat | |
| % Daily Value | |
| Total Fat 16.6 | 26% |
| Saturated Fat 3.3 | 17% |
| Carbohydrate 47.3 | 16% |
| Dietary Fiber 10 | 40% |
| Protein 9.2 | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Check out these other great nut recipes from Recipe Redux bloggers.
More from my site
Honey Mustard Chicken Salad with Homemade Honey Mustard Dressing
Avocado Cucumber Tomato Salad with Balsamic Vinaigrette
Cheddar Apple Broccoli Salad
Garlic & Herb Vinaigrette Salad Dressing
Poppy Seed Greek Yogurt Tuna Salad with Apples Cranberries & Pecans
Black Bean & Brown Rice Bowls with Vinaigrette Dressing
This salad sounds like roasted veggie perfection!
Thanks Jess! I love roasted veggies all on their own but their awesome in a salad!
This salad is beautiful and full of my favorite fall things. Pinning for later
Thanks Allie! I hope you like it!
What a gorgeous salad! Would love this everyday for dinner!
Thanks Jenny! Big entree salads are the best!
How gorgeous is this salad??! YUM 🙂
Thanks Deanna! It’s definitely got the colors of Fall 🙂
This is such a perfect fall salad! I love adding roasted veggies to salads and love maple and dijon dressings! All around yum!