Ingredients:

  • 1 medium butternut squash (about 2 pounds/900g), peeled, seeded, and cubed (1-inch/2.5cm pieces)
  • 1 pound (450g) Brussels sprouts, trimmed and halved or quartered (depending on size)
  • 2 tablespoons olive oil, plus extra for drizzling
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (60g) pecans, roughly chopped
  • 1 large apple (such as Honeycrisp or Gala), cored and diced
  • 4 ounces (115g) goat cheese, crumbled (optional, can substitute feta or blue cheese)
  • 4 cups mixed greens (e.g., baby spinach, arugula, or a spring mix)
  • 1/4 cup (60ml) apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup (or honey)
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • Pinch of salt and freshly ground black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast until tender and slightly caramelized, about 25-30 minutes, flipping halfway through.
  2. While the vegetables are roasting, toast the pecans in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3-5 minutes.
  3. In a small bowl or jar, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, garlic, salt, and pepper.
  4. In a large bowl, combine the mixed greens, roasted butternut squash and Brussels sprouts, diced apple, and toasted pecans.
  5. Pour the vinaigrette over the salad and toss gently to coat.
  6. Sprinkle with crumbled goat cheese (if using).
  7. Serve Immediately: This salad is best served fresh.