Description

Roasted Brussels sprouts and butternut squash salad is a vibrant and nutritious dish that combines the earthy crunch of Brussels sprouts with the sweet creaminess of roasted butternut squash. Drizzled with a zesty balsamic vinaigrette, this salad is not just a side; it’s an explosion of flavors that will impress at any gathering or cozy dinner. Perfect for fall feasts or meal prep, it offers endless customization options.

Ingredients

Scale

1 lb Brussels sprouts, halved
2 cups butternut squash, cubed
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey
Salt and pepper to taste
½ cup crumbled feta cheese (optional)

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, toss Brussels sprouts and butternut squash with olive oil, balsamic vinegar, honey, salt, and pepper until evenly coated.
Spread the mixture on a baking sheet and roast for 25-30 minutes, stirring halfway through for even cooking.
If desired, sprinkle with crumbled feta cheese after roasting.
Serve warm as a delightful side or main dish.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Salad
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (150g)
Calories: 180
Sugar: 6g
Sodium: 265mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 7g
Protein: 4g
Cholesterol: 5mg

Keywords: - Customize by adding nuts like walnuts or pecans for extra crunch. - For sweetness, consider mixing in dried cranberries. - Store leftovers in an airtight container for up to three days; reheat in the oven for best results.