Roasted Butternut Squash Brussels Sprouts Harvest Salad With Maple Cider Vinaigrette Recipes
ROASTED BUTTERNUT SQUASH & BRUSSELS SPROUTS HARVEST SALAD WITH MAPLE CIDER VINAIGRETTE
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
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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ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS
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- On a large baking sheet, toss the cubed butternut squash with about 1-2 tablespoons olive oil, Kosher salt (about 1/2 teaspoon), and ground black pepper to taste. Use 2 sheet pans if needed to avoid overcrowding the pan. Overcrowding leads to steaming instead of roasting.
- On another large baking sheet, toss the Brussels sprouts with about 1-2 tablespoons olive oil, Kosher salt (about 1/2 teaspoon), and ground black pepper to taste. Place the brussels sprouts flat side down. Use 2 sheet pans if needed to avoid overcrowding.
- Roast the butternut squash and brussels sprouts for 15-20 minutes. Then, remove from oven and drizzle about 2 tablespoons of maple syrup over each sheet pan and stir to coat, flipping the veggies for even browning on all sides. Return to oven and roast for an additional 8-10 minutes or until golden brown and tender. Note: The brussels sprouts may be done before the butternut squash is, depending on how big they are.
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