Roasted Butternut Squash and Brussels Sprouts Salad is a delightful medley of flavors and textures that celebrates the best of autumn produce. This vibrant salad pairs the earthy sweetness of roasted butternut squash with the slightly bitter crunch of Brussels sprouts, creating a dish that’s not only nutritious but visually appealing. Whether you’re looking for a hearty side dish for Thanksgiving, a comforting weeknight meal, or a wholesome lunch option, this salad is an impressive yet simple choice that will elevate any table.
Why you’ll love this dish
This roasted salad not only highlights seasonal ingredients but also comes together in under an hour. It’s a fantastic way to enjoy the bounty of fall while also being incredibly satisfying. The combination of pecans, dried cranberries, and feta cheese adds layers of flavor, ensuring this dish is not just another vegetable salad.
"I made this for a family gathering, and everyone raved about it! The flavors meld perfectly, and it’s both filling and nutritious."
You’ll find that this dish is perfect for various occasions, from a cozy weeknight dinner to a festive holiday spread. Plus, it’s a hit with kids, as the sweetness of the roasted squash and cranberries makes eating vegetables a fun experience!
The cooking process explained
Creating Roasted Butternut Squash and Brussels Sprouts Salad is straightforward, making it approachable for both novice cooks and seasoned chefs alike. The key steps include roasting the vegetables to caramelize their natural sugars, toasting the pecans to enhance their flavor, and whipping up a simple dressing that ties everything together.
In just a few easy steps, you’ll have a delicious salad bursting with flavor and texture!
What you’ll need
To make this delightful salad, gather the following ingredients:
- 3 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup pecans, toasted
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
For the Dressing:
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- Pinch of salt
Feel free to substitute the pecans with walnuts and feta cheese with goat cheese if desired!
