Warm Roasted Brussels Sprouts and Butternut Squash Salad

Name: Warm Roasted Brussels Sprouts and Butternut Squash Salad
Yield: 4 serving
Ingredients: 1 pound (450 g) Brussels sprouts; 2 pounds (900 g) chopped; 1 tsp dry thyme; ½ cup plus 1 tbsp extra virgin olive oil; ¼ tsp thick sea salt; fresh ground pepper; ½ small red onion, thinly sliced; 3 tbsp white wine vinegar or sherry vinegar; ½ cup chopped fresh parsley; 1 cup whole grain olive oil croutons

User Reviews

0.0

0 reviews

Unrated

Servings
4
Course
Main Course, Salad
Cuisine
Mediterranean, Italian

Warm Roasted Brussels Sprouts and Butternut Squash Salad

Samara Cline

Report

Roasted caramelized brussels sprouts and butternut squash are served with a rich vinaigrette and crunchy olive oil croutons.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

1 pound (450 g) Brussels sprouts
2 pounds (900 g) chopped 1-inch cubes butternut squash (about 4-5 cups)
1 tsp dry thyme
½ cup plus 1 tbsp extra virgin olive oil
¼ tsp thick sea salt
fresh ground pepper
½ small red onion, thinly sliced
3 tbsp white wine vinegar or sherry vinegar
½ cup chopped fresh parsley
1 cup whole grain olive oil croutons click here for recipe>> Olive Oil Croutons

Add to Shopping List

Instructions

Preheat the oven at 400 F (200 C) and prepare a large pan by lining it with aluminum foil.
Prepare your veggies: cut the squash in cubes about ½ inch in size (1.25 cm) and rinse the brussels sprouts.
Place in a large bowl, sprinkle with the thyme, add a pinch of salt and ground pepper. Drizzle with 3 tbsp olive oil and toss until all the vegetables are coated with the olive oil. Spread on the pan and roast for about 30 minutes.
In the meantime, thinly slice the onion and place it in a small bowl. Drizzle over it all the vinegar and let it soak.
Once the vegetables are roasted, remove them, and let them cool down for 5 minutes. Slice some the brussels sprouts in half. Place in a bowl and set aside.
In a small bowl mix the vinegar-onion mixture with the rest of the olive oil to make a dressing. Drizzle over the vegetables.
Add 1 cup olive oil croutons and toss. Sprinkle with the chopped parsley and additional salt for taste. Serve warm or at room temperature.

Notes

This salad is best served warm or at room temperature. If you are planning to eat it over a period of 1-2 days then I would recommend not adding the croutons all at once, but rather at the time of serving. The salad can be stored in the refrigerator for 2-3 days. The salad can be stored in the refrigerator for 2-3 days.
Make the olive oil croutons using this recipe: *You can make the 1-2 days ahead.