Warm Roasted Butternut Squash, Walnut, and Brussels Sprouts Salad
The garden has officially been won over the by the chill in the air. The last pieces standing of our vegetable garden are the little rows of spinach and arugula. The rest has been bitten by frost and has subsequently fallen over. The chickens are enjoying eating the fermented tomatoes hanging from the browned vines, and I am gathering what little I can before snow arrives.
I tend to crave a crisp salad in the early spring and summer months and abandon all hope of eating fresh greens once pumpkin spice season arrives. This is something that I hope to work on this winter, inviting more vegetable based meals into my meal plan, which has already been pretty good for the past handful of years. My oldest son, actually, pushes me to be creative and cook more with vegetables as he prefers those to meat or dairy based dishes. Who knew.
I felt the call for a warm salad rather than one with cold lettuce and greens. There was a butternut squash calling my name in the pantry that looked like it needed to be cooked up. I had a small handful of brussels sprouts as well, and it felt like a match made in heaven.
In truth, this salad combination is nothing new. I have had it a few times at small restaurants. It makes a wonderful side dish to a meal, and it is one that I have thrown together time and again when off to a gathering or potluck when I am in a pinch.
Warm Roasted Butternut Squash, Walnut, and Brussels Sprouts Salad
Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 lb brussels sprouts, halved
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1/4 cup maple syrup
- 1 cup chopped walnuts
- 1 cup dried cranberries
- 1/4 cup sunflower hearts or pumpkin seeds
- 2 tbsp balsamic reduction
- Optional: quinoa or brown rice
Instructions
- Preheat the oven to 425° F. Line a baking sheet with parchment.
- In a large bowl, toss together the butternut squash, brussels sprouts, olive oil, balsamic vinegar, salt, and pepper until everything is evenly coated.
- Spread the vegetables on the baking sheet in a single layer. Roast in the oven for about 30 minutes or until the vegetables have softened, easily pierced with a fork. During the last 5 minutes of cooking, toss the vegetables with the maple syrup and continue to roast them.
- Move the hot vegetables to a large bowl and mix together the the walnuts, cranberries, and seeds. Serve warm. If you would like a bit more substance to this warm salad, it can be served over the top of quinoa or brown rice.
I think this salad is a perfect way to enjoy a healthy comfort food without all of the heavy creams, butters, and sugar that many other autumnal and winter foods contain. If you are looking for something filling, warm, and hearty that is still healthy, then I suggest giving this recipe a try!
xoxo Kayla
