Description
This Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries is a vibrant, nutrient-packed side dish perfect for fall and holiday meals. The combination of savory Brussels sprouts, sweet maple butternut squash, and tangy cranberries offers a delicious balance of flavors, making it an ideal choice for Thanksgiving or Christmas dinner.
Ingredients
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For the roasted Brussels sprouts:
- 3 cups Brussels sprouts, trimmed and yellow leaves removed
- 3 tbsp olive oil
- Salt, to taste
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For the 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
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Other ingredients:
- ½ cup pumpkin seeds
- 1 cup dried cranberries
- 2–4 tbsp maple syrup (optional)
Instructions
- Roast the Brussels sprouts: Preheat oven to 400°F. Toss Brussels sprouts with olive oil and salt, and place them cut-side down on a baking sheet. Roast for 20-25 minutes, turning halfway through for even browning.
- Roast the butternut squash: Preheat oven to 400°F. Toss cubed butternut squash with olive oil, maple syrup, and cinnamon. Roast for 20-25 minutes, turning halfway through.
- Assemble the salad: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries. Drizzle with additional maple syrup if desired, and toss to combine.
Notes
- Nuts: Substitute walnuts or pecans for a different crunch.
- Cheese: Add crumbled feta or goat cheese for added richness.
- Spice it up: A pinch of cayenne pepper in the squash adds a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Salad
- Method: Roasting
- Cuisine: American
