Looking to elevate your salad game? This Roasted Butternut Squash and Brussels Sprouts Salad is a vibrant and delicious dish that combines the earthy sweetness of roasted squash with the nutty crunch of Brussels sprouts, all brought together with a sprinkle of feta and a hint of sweetness from dried cranberries. Perfect for impressing guests or simply treating yourself, this recipe is not just a feast for the eyes but also a wholesome delight for your taste buds. Ready to discover how to create this culinary masterpiece? Keep reading for the full recipe and tips to make it a hit at your table!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 small butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 2 tablespoons olive oil
- 1/4 cup dried cranberries
- 1/4 cup pecans, toasted
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the vegetables to achieve a caramelized flavor and tender texture.
- Prepare the butternut squash by peeling it with a vegetable peeler. Cut the squash in half lengthwise, scoop out the seeds with a spoon, and then slice it into 1-inch cubes. Aim for uniform sizes to ensure even cooking.
- Rinse the Brussels sprouts under cold water. Trim the stem ends and remove any yellow or damaged outer leaves. Cut each Brussels sprout in half from top to bottom.
- In a large mixing bowl, combine the cubed butternut squash and halved Brussels sprouts. Drizzle with 2 tablespoons of olive oil, and season generously with salt and pepper. Toss the vegetables until they are well coated with the oil and seasoning.
- Spread the seasoned squash and Brussels sprouts in a single layer on a baking sheet. Make sure they are not overcrowded, as this will help them roast evenly and develop a nice golden color.
- Place the baking sheet in the preheated oven and roast the vegetables for about 25-30 minutes, or until they are tender and lightly browned. Halfway through the roasting time, give the vegetables a stir to ensure even cooking.
- While the vegetables are roasting, prepare the salad toppings. In a small bowl, combine the dried cranberries and toasted pecans. If you haven't toasted the pecans yet, you can do so by placing them in a dry skillet over medium heat for about 5 minutes, stirring frequently until they are fragrant and slightly darker in color.
- Once the vegetables are done roasting, remove them from the oven and let them cool for a few minutes. This will help to retain their texture in the salad.
- In a large serving bowl, combine the roasted butternut squash and Brussels sprouts with the cranberry and pecan mixture. Gently toss to combine.
- Sprinkle the crumbled feta cheese over the top of the salad. If desired, you can add a drizzle of additional olive oil or a splash of balsamic vinegar for extra flavor.
- Serve the salad warm or at room temperature. This dish makes a delightful side or a light main course, perfect for any season.
Tips
- Uniform Cutting: To ensure even cooking, cut the butternut squash and Brussels sprouts into similar-sized pieces. This helps them roast uniformly and achieve that perfect caramelization.
- Don’t Overcrowd: Spread the vegetables out on the baking sheet in a single layer. Overcrowding can lead to steaming rather than roasting, preventing that delicious golden-brown color.
- Stir Halfway: Remember to give the veggies a stir halfway through roasting! This will promote even browning and ensure all sides get that delightful roasted flavor.
- Toast Your Nuts: For an added depth of flavor, toast the pecans in a dry skillet over medium heat before adding them to the salad. Just a few minutes will enhance their nuttiness and crunch.
- Serve Warm or Room Temperature: This salad is versatile! Serve it warm right after roasting, or let it cool to room temperature for a refreshing side dish that’s perfect for any occasion.
- Add a Flavor Boost: Drizzle a bit of balsamic vinegar or a squeeze of lemon juice over the salad before serving for an extra zing that will elevate the flavors even more.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 7g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 15mg
