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5.0 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
20 mins
Total Time
55 mins
Servings: 4 servings
Calories: 340 kcal
Course: Side Dish , Main Course , Salad , Lunch , Dinner
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. Add the squash and sprouts to a large bowl.
  3. 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.
  4. Add the lettuce, apple, pecans, blue cheese, and roasted vegetables to a large bowl.
  5. Add the dijon mustard and salt to the remaining maple cider vinaigrette. Whisk until well combined. Drizzle over the salad.

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: 4servings

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.