Description
Savory Roasted Brussels Sprouts and Butternut Squash Salad combines earthy vegetables with a zesty dressing. Mediterranean-inspired ingredients create a hearty, nutritious meal you’ll crave again and again.
Ingredients
Scale
- 3 cups butternut squash, peeled, seeded, and cubed into 1-inch cubes
- 2 cups brussels sprouts, ends trimmed, yellow leaves removed
- 4 tbsps (60 ml) olive oil
- ½ cup pomegranate seeds
- ½ cup dried figs, sliced
- ⅓ cup almonds, sliced, lightly toasted
- 1 cup (240 ml) balsamic vinegar
- ¼ cup (60 ml) honey or brown sugar
- Salt to taste
- Fresh thyme
Instructions
- Prep Vegetables: Heat oven to 375°F. Trim Brussels sprouts, halve lengthwise. Peel and cube butternut squash into uniform 1-inch pieces.
- Roast Vegetables: Toss Brussels sprouts and squash separately with olive oil and salt. Arrange cut-side down on parchment-lined baking sheets. Roast 20-25 minutes, rotating midway for even caramelization.
- Toast Almonds: Reduce oven to 350°F. Spread almonds on baking sheet, toast 6-8 minutes until golden-brown, stirring once to prevent burning.
- Create Balsamic Glaze: Simmer balsamic vinegar and honey in saucepan over medium-low heat until reduced by half and slightly syrupy.
- Assemble Salad: Combine roasted vegetables and chopped dried figs in serving bowl. Drizzle with balsamic reduction. Sprinkle toasted almonds, pomegranate seeds, and thyme leaves over top.
Notes
- Vegetable Prep Precision: Cut Brussels sprouts and butternut squash into uniform sizes to guarantee even roasting and prevent uneven cooking.
- Caramelization Technique: Position vegetables cut-side down and spread in single layers for maximum browning and crispy edges.
- Toasting Nut Safety: Watch almonds closely during toasting to prevent burning, stirring once and removing when golden brown.
- Glaze Consistency Control: Simmer balsamic and honey reduction slowly, watching carefully to achieve a syrupy texture without scorching.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 190
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg