Roasted Butternut Squash an
d Brussels Sprouts Salad
Loaded with flavor, this roasted butternut squash and brussels sprouts 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.
Servings: 6 servings
Calories: 346kcal
Equipment
- 1 sheet tray
- 2 mixing bowls one large, one small for dressing
- 1 non-stick skillety
Ingredients
Roasted Vegetable Salad
- 2.5 cups butternut squash cubed
- 2.5 cups brussels sprouts halved or quartered depending on size
- 1.5-2 tablespoons avocado oil drizzle over the vegetables
- kosher salt season the vegetables
- cracked black 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 kosher salt
- few turns cracked black pepper
Instructions
How to Make Roasted Butternut Squash and Brussels Sprouts 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 20-25 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.
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