Roasted Brussels Sprout Butternut Squash Salad Recipes

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BRUSSELS SPROUTS AND BUTTERNUT SQUASH SALAD



Brussels Sprouts and Butternut Squash Salad image

This chunky fall salad not only offers a unique blend of sweet and tart flavors, it's also a beautiful visual accompaniment to a holiday spread.

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

1 lbs. (4 cups) whole Brussels sprouts
1 lbs. (4 cups) cubed butternut squash
2 cups cherry tomatoes
2 cups sliced red onion
1/2 cup freshly squeezed orange juice
1/4 cup olive oil
2 Tbsp. vinegar
2 tsp. honey
1 tsp. mustard
Salt and pepper

Steps:

  • Preheat oven to 350°F. Place Brussels sprouts and butternut squash in a mixing bowl and toss with olive oil. Season with salt and pepper and place in the oven for 25 minutes, then let cool. In a separate bowl, add onions and cherry tomatoes. When Brussels sprouts and butternut squash have cooled, add to mixture. Mix together the vinaigrette and toss with Brussels sprouts.

ROASTED BRUSSELS SPROUT & BUTTERNUT SQUASH SALAD



Roasted Brussels Sprout & Butternut Squash Salad image

A hearty salad featuring favorite vegetables and flavors of the fall. But it's good anytime! Source: EatingWell https://www.eatingwell.com/recipe/275595/roasted-brussels-sprout-butternut-squash-salad/

Provided by Artemis Platts

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

4 1/2 cups cubed butternut squash (3/4-inch)
3 medium shallots, quartered
4 1/2 teaspoons olive oil
1 lb fresh Brussels sprout, halved lengthwise
1/2 teaspoon salt, divided
1 1/2 tablespoons sherry wine vinegar
1 tablespoon tahini
1 teaspoon pure maple syrup
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon ground pepper
1/3 cup dried cranberries
1/3 cup chopped toasted pecans (optional) or 1/3 cup walnuts (optional)

Steps:

  • Step 1.
  • Preheat oven to 425 degrees F. Combine squash, shallots and 1 1/2 teaspoons oil on a large rimmed baking sheet; toss to coat well. Roast until almost tender and starting to brown, about 20 minutes.
  • Step 2.
  • Meanwhile, combine Brussels sprouts, 1 1/2 teaspoons oil and 1/4 teaspoon salt in a bowl; toss to coat well.
  • Step 3.
  • Remove the baking sheet from the oven; add the Brussels sprouts to the squash mixture and spread the vegetables in an even layer. Continue roasting until all the vegetables are tender and browned, about 20 minutes.
  • Step 4.
  • Meanwhile, whisk vinegar, tahini, maple syrup, rosemary, pepper and the remaining 1 1/2 teaspoons oil and 1/4 teaspoon salt in a small bowl.
  • Step 5.
  • Transfer the roasted vegetables to a large bowl. Add cranberries and the dressing; toss to coat. If desired, sprinkle with nuts. Serve immediately, or let stand at room temperature for up to 4 hours. (The salad may be refrigerated in an airtight container for up to 2 days. Let stand at room temperature for 30 minutes before serving.).

Nutrition Facts : Calories 203, Fat 7.4, SaturatedFat 1.1, Sodium 330.1, Carbohydrate 33.8, Fiber 8.3, Sugar 7.3, Protein 6.4

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