Description
This delightful Roasted Brussels Sprouts Salad combines caramelized Brussels sprouts and maple-glazed butternut squash with a tangy apple cider vinaigrette, dried cranberries, and crunchy roasted pumpkin seeds for a perfect balance of flavors and textures. Ideal for a healthy vegan and gluten-free meal, this salad can be served warm or at room temperature, making it a versatile choice for fall or holiday menus.
Ingredients
Scale
Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and cubed
For Roasting
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-ins
- 1/3 cup dried cranberries
- 1/4 cup roasted pumpkin seeds (pepitas)
Dressing
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 teaspoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Toss Vegetables: In a large bowl, combine the trimmed and halved Brussels sprouts with the peeled and cubed butternut squash. Add 2 tablespoons of olive oil, 1 tablespoon of maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss everything thoroughly to coat the vegetables evenly with the seasoning and oil.
- Roast Vegetables: Spread the Brussels sprouts and butternut squash mixture in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring halfway through the cooking time, until the vegetables are tender and caramelized with a nicely browned exterior.
- Prepare Dressing: While the vegetables are roasting, whisk together the apple cider vinegar, Dijon mustard, extra virgin olive oil, remaining 1 teaspoon maple syrup, and a pinch of salt and pepper in a small bowl until well combined to create a tangy and slightly sweet dressing.
- Assemble Salad: When the roasted vegetables are done, allow them to cool slightly. Then transfer them to a serving bowl, add dried cranberries and roasted pumpkin seeds, and drizzle the dressing over the top. Toss gently to evenly distribute all ingredients.
- Serve: Serve the salad warm or at room temperature, making it a flexible dish for various occasions.
Notes
- Add crumbled goat cheese or feta cheese for an extra layer of creaminess and flavor.
- To make this salad ahead of time, roast the vegetables and prepare the dressing separately. Combine all ingredients just before serving to maintain freshness and texture.
