Description
A vibrant and nutritious roasted Brussels sprouts salad featuring sweet maple-glazed butternut squash, crunchy pumpkin seeds, and tart dried cranberries. This easy-to-make dish is perfect as a hearty side or a light vegetarian meal, combining savory and sweet flavors with a delightful mix of textures.
Ingredients
Scale
Roasted Brussels Sprouts
- 3 cups Brussels sprouts, trimmed and yellow leaves removed
- 3 tbsp olive oil
- Salt, to taste
Roasted Butternut Squash
- 1 ½ lb butternut squash, peeled, seeded, and cubed into 1-inch pieces
- 2 tbsp olive oil
- 3 tbsp maple syrup
- ½ tsp ground cinnamon
Other Ingredients
- ½ cup pumpkin seeds
- 1 cup dried cranberries
- 2-4 tbsp maple syrup (optional, for drizzling)
Instructions
- Roast the Brussels sprouts: Preheat the oven to 400°F (200°C). Toss the trimmed Brussels sprouts with olive oil and salt. Arrange them cut-side down on a baking sheet to ensure caramelization. Roast for 20-25 minutes, flipping them halfway through to achieve even browning and a tender inside.
- Roast the butternut squash: In a bowl, toss the cubed butternut squash with olive oil, maple syrup, and ground cinnamon until evenly coated. Spread in a single layer on a separate baking sheet. Roast in the preheated oven at 400°F (200°C) for 20-25 minutes, turning once midway, until the squash is tender and caramelized.
- Assemble the salad: In a large mixing bowl, combine the roasted Brussels sprouts and butternut squash. Add the pumpkin seeds and dried cranberries. If desired, drizzle 2 to 4 tablespoons of additional maple syrup over the salad and toss gently to mix all flavors evenly.
Notes
- For extra crunch, toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes before adding to the salad.
- You can substitute dried cranberries with dried cherries or raisins if preferred.
- Adjust the amount of maple syrup to suit your taste for sweetness.
- This salad can be served warm or at room temperature for different texture profiles.
