Description
A vibrant and wholesome roasted Brussels sprouts salad featuring sweet maple-glazed butternut squash, crunchy pumpkin seeds, and tart dried cranberries, all tossed in a tangy maple balsamic dressing. Perfect as a festive side or a nutritious vegan main, this dish offers a delightful balance of flavors and textures.
Ingredients
Scale
Roasted Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad Add-ins
- 1/3 cup dried cranberries
- 1/4 cup roasted pumpkin seeds (pepitas)
Dressing
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 teaspoon maple syrup
Instructions
- Preheat and prepare vegetables: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a mixing bowl, combine the trimmed and halved Brussels sprouts and diced butternut squash with olive oil, pure maple syrup, salt, and black pepper. Toss until everything is evenly coated.
- Roast the vegetables: Spread the coated vegetables evenly on the prepared baking sheet. Roast in the oven for 25–30 minutes, flipping the vegetables halfway through the cooking time to ensure even roasting. Cook until they are tender and golden brown.
- Prepare the dressing: While the vegetables roast, whisk together the balsamic vinegar, Dijon mustard, extra virgin olive oil, and maple syrup in a small bowl until well combined to make the dressing.
- Toss the salad: Once the roasted vegetables are done, allow them to cool slightly. Transfer them to a serving bowl and add the dried cranberries and roasted pumpkin seeds. Drizzle with the maple balsamic dressing and gently toss everything to combine.
- Serve: Serve the salad warm or at room temperature, making it a versatile dish for any occasion.
Notes
- Add crumbled goat cheese or feta for extra creaminess.
- This salad works great as a make-ahead side for holiday meals.
