Celebrate fall with a Warm Brussel Sprouts and Butternut Squash Salad topped with Maple Balsamic Vinaigrette. It's packed with the seasons most delicious ingredients like apples, cranberries, and salty sunflower seeds.
If you're a fan of brussels sprouts, you'll love my Shaved Brussels Sprouts Cobb Salad!
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Ingredients
- Butternut squash - I buy prepackaged, already cubed butternut squash. It saves time by not having to peel and cut the squash.
- Brussels Sprouts - Again, I buy prepacked Brussel sprouts that are already shaved. If you buy whole sprouts, you can shave them using a mandolin.
- Spices - sage, thyme, and marjoram pair beautifully with butternut squash!
- Salad toppings - green apple, cranberries, bacon, and sunflower seeds
- For the Maple Balsamic Vinaigrette - balsamic vinegar, olive oil, maple syrup, and Dijon mustard
How to Make Warm Brussel Sprouts and Butternut Squash Salad
First things first, preheat the oven to 425 ºF. Then I like to make the maple balsamic salad dressing because it allows the flavors time to meld while I make the rest of the salad.
Next, on a sheet pan, mix the cubed butternut squash and spices together. Roast the squash in the oven for 10 minutes. The squash shouldn't take long to cook. To make sure the squash is ready, use a fork to pierce a piece. If the fork goes through the squash easily, it's ready!
While the butternut squash is roasting, throw the Brussels sprouts in a skillet with some olive oil to sauté on medium-high heat for about 4 minutes until tender. Finally, add all of the ingredients to the skillet and mix well.
Serve this salad immediately after cooking. The salad will wilt and the apples will brown, if not eaten right away. No worries if it wilts, the flavors will still be amazing!
Hungry for More?
- Pumpkin Ravioli with Sage and Walnut Parmesan
- Apple Chicken Skillet
- Low-Carb Big Mac Salad
- Roasted Veggie Loaded Baked Potato
If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
Warm Brussel Sprouts and Butternut Squash Salad
Equipment
- Skillet
Ingredients
- 10 oz. butternut squash, cubed
- 1 Tablespoon olive oil
- 1 teaspoon fresh thyme, if using dried thyme use ½ teaspoon
- 1 teaspoon fresh sage, if using dried sage use ½ teaspoon
- ½ teaspoon dried marjoram
- ½ teaspoon salt
- ¼ teaspoon pepper
Brussels Sprouts
- 10 oz. shaved brussels sprouts
- 1 Tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Salad Toppings
- ½ Granny Smith apple, diced
- ½ cup dried cranberries
- 4-5 slices bacon, cooked and crumbled
- 1 Tablespoon sunflower seeds
Maple Balsamic Vinaigrette
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons olive oil
- 1 Tablespoon maple syrup
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 425 ºF.
- Add all ingredients for the Maple Balsamic Dressings in a jar. Shake to mix well and set aside.
- Add butternut squash, olive oil, and spices to a sheet pan and stir well to mix. Put the pan in the oven and roast squash for 10 minutes. Squash is done cooking when they are tender and can have a fork easily pierce the cubes.
- Heat olive oil on medium-high heat in a skillet. Add shaved brussels sprouts to skillet and stir frequently for 4-5 minutes until sprouts are tender and bright green.
- When the butternut squash and brussels sprouts are finished cooking, add the squash and remaining salad topping ingredients to the skillet. Coat with the maple balsamic salad vinaigrette. Stir to mix.
- Serve immediately and refrigerate leftovers.
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