Warm Brussel Sprouts and Butternut Squash Salad
Celebrate fall flavors with this Warm Brussel Sprouts and Butternut Squash Salad topped with a Maple Balsamic Vinaigrette.
Servings: 4 servings
Calories: 366kcal
Equipment
- Skillet
Ingredients
- 10 ounce 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 salt
- ¼ black pepper
Brussels Sprouts
- 10 ounce shaved brussels sprouts
- 1 Tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Salad Toppings
- ½ Granny Smith apple diced
- ½ cup dried cranberries
- 5 slices bacon cooked and crumbled
- 1 Tablespoon sunflower seeds
Maple Balsamic Vinaigrette
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons olive oil
- 1 Tablespoons 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.
Notes
Nutrition
Calories: 366kcal | Carbohydrates: 30g | Protein: 5g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 493mg | Potassium: 382mg | Fiber: 3g | Sugar: 19g | Vitamin A: 7584IU | Vitamin C: 17mg | Calcium: 55mg | Iron: 1mg