5 from 6 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 Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings:
4
servings
Calories:
340 kcal
Course:
Side Dish, Main Course, Salad, Lunch, Dinner
Cuisine:
American
Ingredients
- 1/2 butternut squash peeled & cut into 1 inch cubes (4 cups, medium
- 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 spring mix lettuce baby
- 1 apple cored & chopped, medium
- 1/4 cup pecans
- 1/4 cup blue cheese or feta, crumbles
- 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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 340
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.