Roasted Butternut Squash Brussels Sprouts Harvest Salad With Maple Cider Vinaigrette Recipes

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ROASTED BUTTERNUT SQUASH & BRUSSELS SPROUTS HARVEST SALAD WITH MAPLE CIDER VINAIGRETTE



Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette image

Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette is a fabulous Fall salad that could be served as an entree or side!

Provided by Amanda Finks

Categories     Dinner     Entree     Lunch     Salad     Side Dish

Time 55m

Number Of Ingredients 12

1/2 a medium butternut squash (peeled & cut into 1 inch cubes (4 cups))
1 lb. brussels sprouts (trimmed & halved)
3 tbsp. extra virgin olive oil
3 tbsp. apple cider vinegar
3 tbsp. maple syrup
1/8 tsp. ground cinnamon
6 cups baby spring mix lettuce
1 medium apple (cored & chopped)
1/4 cup pecans
1/4 cup blue cheese crumbles (or feta)
2 tsp. dijon mustard
1/4 tsp. salt

Steps:

  • Preheat oven to 400 degrees F.
  • Add the squash and sprouts to a large bowl.
  • In a small bowl, add the olive oil, vinegar, maple syrup, and cinnamon. Whisk until well combined. Pour HALF (1/4 cup) of this mixture over the squash and sprouts. Gently stir to coat. Spread them on a large baking sheet in an even layer. Roast for 20 minutes. Gently stir and flip over using a spatula. Cook 15 more minutes. Cool for 5 minutes.
  • Add the lettuce, apple, pecans, blue cheese, and roasted vegetables to a large bowl.
  • Add the dijon mustard and salt to the remaining maple cider vinaigrette. Whisk until well combined. Drizzle over the salad.

Nutrition Facts : ServingSize 1 /4 of the salad & dressing, Calories 340 kcal, Carbohydrate 47.3 g, Protein 9.2 g, Fat 16.6 g, SaturatedFat 3.3 g, Fiber 10 g

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE



Roasted Butternut Squash Salad with Warm Cider Vinaigrette image

Provided by Ina Garten

Categories     side-dish

Time 43m

Yield 4 servings

Number Of Ingredients 12

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
  • While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
  • Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

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