Description
Roasted Brussels sprouts mingle with sweet figs, crunchy almonds, and caramelized butternut squash in this Mediterranean-inspired salad. Seasonal ingredients create a balanced dish that delights palates with complex flavors and textures.
Ingredients
Scale
- 3 cups butternut squash
- 2 cups brussels sprouts
- ½ cup pomegranate seeds
- ½ cup dried figs
- ⅓ cup almonds
- 4 tbsps (60 mL) olive oil
- 1 cup (240 mL) balsamic vinegar
- ¼ cup (60 mL) honey or brown sugar
- Salt to taste
- Fresh thyme
Instructions
- Preparation: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper for optimal roasting.
- Brussels Sprouts Roasting: Halve Brussels sprouts, toss with olive oil and salt, then arrange cut-side down in a single layer to ensure caramelized, crispy texture.
- Butternut Squash Preparation: Cube squash, coat with olive oil and salt, then roast alongside Brussels sprouts for 20-25 minutes until tender and golden.
- Almond Toasting: Reduce oven to 350°F (175°C), spread almonds on a baking sheet, and toast for 5-10 minutes, stirring periodically to prevent burning.
- Balsamic Glaze Creation: Simmer balsamic vinegar and honey in a saucepan over medium heat until reduced and syrupy.
- Salad Assembly: Combine roasted Brussels sprouts, butternut squash, and fig quarters in a large serving bowl.
- Finishing Touches: Drizzle warm balsamic glaze over the roasted vegetables, sprinkle with toasted almonds and pomegranate seeds, and garnish with fresh thyme leaves.
- Serving: Present immediately while vegetables remain warm and crisp, showcasing the vibrant flavors and textures.
Notes
- Caramelization Technique: Cutting Brussels sprouts in half and placing them cut-side down ensures maximum browning and develops rich, nutty flavors during roasting.
- Spacing Matters: Avoid overcrowding the baking sheet to allow vegetables to roast evenly and achieve crispy exterior without steaming.
- Glaze Consistency: Watch the balsamic reduction carefully, stirring frequently to prevent burning and achieve a syrupy texture that coats ingredients perfectly.
- Temperature Control: Use different oven temperatures strategically – higher heat for roasting vegetables, lower heat for toasting nuts – to optimize each ingredient’s texture and flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 298
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg