Description
A cozy fall salad with roasted Brussels sprouts, maple butternut squash, pecans, cranberries, and goat cheese.
Ingredients
3 cups Brussels sprouts, trimmed and halved
2 cups butternut squash, peeled and cubed
3 tbsp olive oil
2 tbsp pure maple syrup
1 tsp Dijon mustard
1 tsp balsamic vinegar
1/4 cup pecans (toasted)
1/4 cup dried cranberries
2 oz goat cheese, crumbled
4 cups mixed greens
Sea salt & black pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss butternut squash with 1 tbsp olive oil and 1 tbsp maple syrup. Spread evenly.
3. Toss Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Spread on sheet.
4. Roast for 25–30 minutes, stirring halfway.
5. Whisk dressing ingredients (1 tbsp olive oil, 1 tbsp maple syrup, Dijon mustard, balsamic).
6. Assemble salad with greens, roasted vegetables, pecans, cranberries, and goat cheese.
7. Drizzle with dressing and serve warm or room temperature.
Notes
Roast vegetables in a single layer for caramelization.
Swap goat cheese for feta or Parmesan.
Add quinoa or farro for a grain salad.
Store leftovers up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 8g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg