Roasted Butternut Squash and Brussel Sprout Salad
Loaded with flavor, this roasted butternut squash and brussel sprout salad is quintessential fall. Made from a few very simple ingredients, this is the perfect recipe when you want a healthy side dish or salad without a lot of fuss.
Another option is to add your favorite protein for a quick and healthy sheet pan meal. Plus, leftovers are always good for breakfast with a fried egg too. No matter how you serve it, this recipe is a mealtime win!
Ingredients
Roasted Vegetable Salad
- 2.5 cups butternut squash, cubed
- 2.5 cups brussel sprouts, halved or quartered depending on size
- 1.5-2 tablespoons avocado oil, drizzle over the vegetables
- salt and pepper, season the vegetables
- 1 cup pecans, whole or halved
- ½ cup dried cranberries
- 4 slices bacon, thick center cut
Maple Dijon Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- few turns cracked black pepper
Equipment
- 1 sheet tray
- 2 mixing bowls one large, one small for dressing
- 1 non-stick skillety
Instructions
How to Make Roasted Butternut Squash and Brussel Sprout Salad
Prepare the Vegetables and Pecans
- Preheat the oven to 400 degrees.
- Add the cubes butternut squash and halved or quartered brussel sprouts to a sheet tray. Drizzle with avocado oil and dust with salt and black pepper. Roast for 25-30 minutes. Turning halfway through. Once there is about 5-10 minutes left, add the pecan to the sheet tray so they can warm and lightly toast in the oven.
Make the Bacon
- Pan fry four slices of thick cut bacon in a pan. Once its cooked to your liking, remove it from the pan and chop it into smaller pieces. Set it aside.
Make the Dressing
- Combine extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and black pepper. Whisk well.
Assemble
- Once the vegetables and pecans are ready, remove them from the oven and add them to a mixing bowl. Add the dried cranberries and dressing. Gently toss everything together. Top with crispy bacon pieces and serve warm.
Video
Nutrition
Serving: 1serving or 1/6th of the entire dish with dressing, Calories: 346kcal, Carbohydrates: 27g, Protein: 7g, Fat: 25g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 16g, Cholesterol: 1mg, Sodium: 130mg, Potassium: 652mg, Fiber: 8g, Sugar: 7g, Vitamin A: 6488IU, Vitamin C: 44mg, Calcium: 84mg, Iron: 2mg