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

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; 1 lb. Brussels sprouts; 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; 1/4 cup pecans; 1/4 cup Blue cheese crumbles; 2 tsp. Dijon mustard; 1/4 tsp. salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
4 servings
Calories
340 kcal
Course
Side Dish, Main Course, Salad, Lunch, Dinner
Cuisine
American

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

Mina Davis

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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!

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Ingredients

Servings

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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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 Information

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Serving 1/4 of the salad & dressing Calories 340kcal (17%) Carbohydrates 47.3g (16%) Protein 9.2g (18%) Fat 16.6g (26%) Saturated Fat 3.3g (17%) Fiber 10g (40%)