Vegetarian Mains

Roasted Butternut Squash and Brussels Sprouts Salad with Maple Vinaigrette

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 ;))

roasting-vegetables

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!

winter-salad

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.

winter-salad-meal-prep

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!

Roasted Butternut Squash and Brussels Sprouts Salad with Maple Vinaigrette
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1/2 butternut squash
  2. 1 lb brussels sprouts
  3. 4-8 cups mixed baby greens
  4. 1/4 cup pumpkin seeds
Optional add-ins
  1. Grilled chicken breast
  2. Hardboiled eggs
  3. Tofu
  4. Black bean burger patty
Maple Vinaigrette
  1. 1/4 cup extra virgin olive oil
  2. 2 tablespoons apple cider vinegar
  3. 2 tsp pure maple syrup
  4. 1/2 tsp dijon mustard
  5. Pinch salt and pepper
Instructions
  1. Preheat oven to 400F and cover large baking sheet with foil or parchment paper.
  2. Peel butternut squash and cut into 1/4” thick slices. Place in single layer on baking sheet.
  3. 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).
  4. Spray vegetables with olive oil cooking spray and sprinkle with salt and pepper.
  5. Roast vegetables 20-25 minutes or until tender. Note, halfway through cover the brussels sprouts to avoid burning.
  6. Remove vegetables from oven and set aside.
  7. Whisk together vinaigrette ingredients and set aside.
  8. 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.
  9. Top with protein of choice for a full meal or serve as a side dish. Enjoy!
Notes
  1. Nutrition for 1/4 recipe: 250 calories, 16 g carbohydrate, 5 g fiber, 12 g protein
The Healthy Toast http://www.thehealthytoast.com/

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4 Comments

  • Reply
    Tara | Treble in the Kitchen
    December 7, 2016 at 10:23 am

    Winter definitely just showed up TODAY! It’s felt like fall for FOREVER (it was 50 degrees on Monday) but today it’s snowy and white and just perfect for getting ready for the holidays 🙂 Also, this recipe looks so good! Love butternut squash and brussels!

    • Reply
      The Healthy Toast
      December 7, 2016 at 7:25 pm

      Right?! It just felt so wrong to start the Christmas music with warmer weather. Thanks Tara 🙂 They really are a delicious combo!

  • Reply
    Dietitian Jess
    December 7, 2016 at 2:48 pm

    This is such a gorgeous plate- perfect for the holidays!!

    • Reply
      The Healthy Toast
      December 7, 2016 at 7:24 pm

      Thanks Jess!

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