Roasted Brussels Sprouts Salad with Maple Butternut Squash Bliss
A delightful roasted Brussels sprouts salad paired with sweet maple butternut squash.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups Brussels sprouts
- 1 cup butternut squash, cubed
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the Brussels sprouts and butternut squash with olive oil, maple syrup, salt, and pepper.
- Spread out on a baking sheet and roast for 25-30 minutes, until golden and tender.
- Remove from oven and let cool slightly.
- In a large bowl, combine roasted vegetables, walnuts, cranberries, and feta cheese.
- Toss gently to combine and serve warm.
Notes
- For added flavor, try using balsamic vinegar in the dressing.
- Can be served warm or cold.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Roasted Brussels Sprouts Salad, Maple Butternut Squash