Taking a break from soup today for a fresh and light, yet comforting winter salad. Roasted brussels sprouts and butternut squash get placed on a bed of baby greens then sprinkled with pumpkin seeds and drizzled with homemade maple vinaigrette.
Anyone else feel like winter just all of a sudden showed up? At least in Boston, we had a very mild Fall making it strange, in my opinion, that the holidays are already fast-approaching. However, over the weekend the cold weather moved in and we even had some snow on Monday. While it may seem odd then to be posting a salad instead of soup, all of the holiday baking has me craving something light. So on Sunday, my meal-prep day, I made a last-minute decision to make a roasted butternut squash salad rather than a soup. (But don’t worry, a squash soup will definitely be happening sometime this winter ;))
A winter salad wouldn’t be complete without brussels sprouts, which seem to be the vegetable star-child of the food blogging community this year – not that I’m complaining, I’ve started craving eating them straight out of the oven.
As with any salad, feel free to add in any additional ingredients. Personally I think pomegranate seeds and crumbled goat cheese would be amazing in this!
While these would make for a lovely side dish, Bry and I ate them for lunch so I added some leftover black bean burger patties I had made the week before. You could also throw in any leftover chicken, turkey, or veggie burger patties you have in your fridge for a protein kick.
If you were hoping for something warmer or cozier, not to worry as I have just the recipes you’re looking for coming to the blog next week 😉
So here’s a toast to making salads winter-appropriate!
- 1/2 butternut squash
- 1 lb brussels sprouts
- 4-8 cups mixed baby greens
- 1/4 cup pumpkin seeds
- Grilled chicken breast
- Hardboiled eggs
- Black bean burger patty
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tsp pure maple syrup
- 1/2 tsp dijon mustard
- Pinch salt and pepper
- Preheat oven to 400F and cover large baking sheet with foil or parchment paper.
- Peel butternut squash and cut into 1/4” thick slices. Place in single layer on baking sheet.
- Cut stems off of brussels sprouts and cut in half. Place in a single layer on the baking sheet (if you have room, otherwise use two baking sheets).
- Spray vegetables with olive oil cooking spray and sprinkle with salt and pepper.
- Roast vegetables 20-25 minutes or until tender. Note, halfway through cover the brussels sprouts to avoid burning.
- Remove vegetables from oven and set aside.
- Whisk together vinaigrette ingredients and set aside.
- Begin plating your salads by placing 1-2 cups baby greens in each bowl followed by 1/4 of vegetables and 1 tablespoon pumpkin seeds. Drizzle 1/4 of dressing over the top and repeat steps with remaining bowls.
- Top with protein of choice for a full meal or serve as a side dish. Enjoy!
- Nutrition for 1/4 recipe: 250 calories, 16 g carbohydrate, 5 g fiber, 12 g protein