Roasted Brussels Sprout Butternut Squash Salad Recipes
BRUSSELS SPROUTS AND BUTTERNUT SQUASH SALAD
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
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
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
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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- 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.
- Meanwhile, combine Brussels sprouts, 1 1/2 teaspoons oil and 1/4 teaspoon salt in a bowl; toss to coat well.
- 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.
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