Roasted Butternut Squash & Brussels Sprouts Salad
Looking for easy fall salad recipes? This roasted butternut squash & Brussels sprouts salad with apple cider vinaigrette is *the* autumnal delight! Get the recipe now. ... Quick Meals
Alright, let's dive into something delicious! ever found yourself with leftover roast veggies? well, i did, and it sparked an idea! this leads us nicely into talking about amazing fall salad recipes .
Roasted Butternut Squash & Brussels Sprouts Salad: Autumn on a Plate
Honestly, who doesn't love a good salad? this isn't just any salad, though. it's a celebration of autumn flavours. think sweet roasted butternut squash, slightly bitter brussels sprouts, and crisp apples.
It's basically a hug in a bowl!
This recipe is inspired by the classic flavors of autumn. it blends seasonal vegetables with a tangy vinaigrette. originating from a desire to elevate simple sides, this salad embodies the essence of a fall harvest salad it's a super easy recipe, perfect for a quick lunch or a thanksgiving side.
It'll take about 50 minutes from start to finish. this recipe yields 4-6 servings. ideal for sharing, or maybe not…(i won’t judge if you keep it all to yourself).
Why This Salad Rocks (and is Actually Good for You)
This salad is packed with nutrients! butternut squash is a fantastic source of vitamin a. brussels sprouts are loaded with fiber.
So, you're not just eating something yummy; you're doing your body a favour. it’s a fantastic thanksgiving recipes side dishes .
It’s also pretty special because of the apple cider vinaigrette recipe that brings all the flavors together. it is the most best salad recipes you can find.
Time to gather our bits and bobs.
Alright, let's dive into what makes this fall salad recipe sing – the ingredients! It's all about that autumn harvest goodness.
Ingredients & Equipment: The Building Blocks of Deliciousness
Main Ingredients: Autumn's Best
This isn't just any salad; it's a celebration of Autumn Salad flavors.
- Butternut Squash: 1 medium (about 2 pounds/ 900g ), cubed. Quality is key! Look for a squash that feels heavy for its size with a deep orange colour. That means sweetness!
- Brussels Sprouts: 1 pound ( 450g ), halved or quartered. Fresh, bright green sprouts are the best. Avoid any that are yellowing or have a strong smell.
- Olive Oil: 2 tablespoons, plus extra for drizzling.
- Pecans: 1/2 cup ( 60g ), roughly chopped.
- Apple: 1 large (Honeycrisp or Gala), cored and diced. I love a crisp apple for that amazing crunch.
- Goat Cheese: 4 ounces ( 115g ), crumbled (optional). Honestly, a bit of cheese takes this to the next level. Feta or blue cheese work too!
- Mixed Greens: 4 cups (baby spinach, arugula, or spring mix).
- Apple Cider Vinegar: 1/4 cup ( 60ml ).
- Maple Syrup: 1 tablespoon. Honey also works well if you are looking at Easy Light Salad Recipes .
- Dijon Mustard: 1 tablespoon.
- Garlic: 1 clove, minced.
Seasoning Notes: Spice It Up Nicely!
Let's whip up some flavor!
Salt and pepper are essential. don't be shy! garlic is a must for the vinaigrette. the maple syrup is used for sweetness.
Apple cider vinegar adds that crucial zing. the apple cider vinaigrette recipe is what really ties it all together. i once tried balsamic – big mistake! stick to the apple cider.
For a bit of heat, add a pinch of red pepper flakes. Honestly, it's a game-changer, a good recipe for Thanksgiving Recipes Side Dishes.
Equipment Needed: Keep It Simple
You don't need fancy gadgets for this one.
- Large baking sheet.
- Large bowl.
- Whisk.
- Small bowl or jar with lid.
Alternatives? A roasting pan instead of a baking sheet. A fork instead of a whisk. You know the drill! Keep it simple.
That covers the ingredients and equipment. now that we've got that sorted, we're well on our way to creating one of the best salad recipes you've ever tasted.
We are aiming to create the fall harvest salad !
Roasted Butternut Squash & Brussels Sprouts Salad Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Cooking Up a Storm: Roasted Butternut Squash and Brussels Sprouts Salad
Alright, let's whip up a fall salad recipe that's gonna knock your socks off. seriously, forget those boring lettuce-and-tomato situations.
We're talking roasted goodness. you know? i'm thinking a blend of those suggested with a dash of my own seo seasoning.
Time to channel my inner keyword gordon ramsay!
Prep Like a Pro: The Mise en Place Lowdown
First things first. mise en place , friends! it's french for "everything in its place." basically, get your act together before you start cooking.
Peel and cube 1 medium butternut squash , trim and halve 1 pound brussels sprouts , dice 1 apple , and chop 1/2 cup pecans .
This sounds obvious, but honestly, it saves a ton of time. safety reminder : watch your fingers when you're cubing that squash! those things can be slippery devils.
Step-by-Step to Salad Heaven
- Preheat your oven to 400° F ( 200° C) . Get it nice and toasty.
- Toss the squash and sprouts with 2 tablespoons olive oil , salt, and pepper.
- Spread them on a baking sheet. Don't overcrowd!
- Roast for 25- 30 minutes , flipping halfway. Visual cue: Fork-tender!
- Toast the pecans in a dry pan for 3- 5 minutes . Keep an eye on them!
- Whisk together your apple cider vinaigrette recipe : 1/4 cup apple cider vinegar , 2 tablespoons olive oil , 1 tablespoon maple syrup , 1 tablespoon Dijon mustard , minced garlic, salt, and pepper.
- Combine roasted veggies, apples, pecans, and mixed greens in a bowl.
- Drizzle that vinaigrette and toss gently.
Pro Tips for a Best Salad Recipes Ever
Want to take this autumn salad to the next level? toast those pecans properly! it makes all the difference. avoid soggy sprouts! don't overcrowd the pan when roasting.
You'll end up steaming them instead. for a time-saver, roast the vegetables a day ahead. just reheat them slightly before assembling.
So easy.
Honestly, this easy light salad recipe has become a staple in my house. especially as a thanksgiving recipes side dishes.
It brings all the fall harvest salad vibes. the combination of sweet butternut squash, slightly bitter brussels sprouts, and tangy apple cider vinaigrette is just chef's kiss .
I even tried swapping the pecans for walnuts once, and it was still amazing! so give it a go. you won't regret it!
Alright, here’s the lowdown on this roasted butternut squash & brussels sprouts salad! it's not just some rabbit food, i promise.
It's packed with flavour and autumn vibes. i love a good fall salad recipes because they are so versatile. you can serve them warm or cold.
Recipe Notes: Making the Most of Your Autumn Bounty
Plating Perfection: Serving Suggestions
Presentation matters, you know? don’t just chuck it all in a bowl! try arranging the salad artfully on a platter.
Nestle the roasted squash and brussels sprouts among the mixed greens. then sprinkle the apple and pecans on top like confetti.
A drizzle of the vinaigrette finishes it off. this autumn salad looks as good as it tastes. for a complete meal, serve this salad with grilled chicken or fish.
A side of crusty bread is never a bad idea either. trust me!
Storage Secrets: Keepin' it Fresh
Honestly, this best salad recipes are best served fresh. but, life happens. if you have leftovers, store them in an airtight container in the fridge.
The salad will keep for up to 2 days. keep the vinaigrette separate. otherwise, the greens will get soggy. nobody wants that! reheat the roasted veggies slightly before adding them back to the salad.
Freezing isn't really recommended. the texture of the vegetables will change too much.
Remix Magic: Variations Galore
Fancy a change? you can easily adapt this easy light salad recipes . for a vegan version, skip the goat cheese.
Use maple syrup instead of honey in the vinaigrette. need a gluten-free option? just double-check your dijon mustard to ensure it's gluten-free.
Seasonal swaps are great too. try using roasted sweet potatoes instead of butternut squash. or add some cranberries for extra festive flavour.
Nutritional Nitty-Gritty: Health Benefits
This salad is packed with good stuff! butternut squash is loaded with vitamin a and fibre. brussels sprouts are high in vitamin c and antioxidants.
Nuts provide healthy fats and protein. let's get into the nutrition basics. one serving has roughly 350 calories, 6g of protein, and plenty of vitamins.
It's a tasty way to get your veggies in! looking for more thanksgiving recipes side dishes ? this fits the bill!
So there you have it. my take on fall salad recipes . give it a go, experiment a bit, and make it your own! this butternut squash salad and brussels sprouts salad recipe is sure to be a favorite! i'm sure this would be one of your apple salad recipes ! you might even find this to be one of the roasted vegetable salad ever! it's easier than you think to make amazing fall harvest salad ! plus you can even try an apple cider vinaigrette recipe .
Now go on, get cookin'!
Frequently Asked Questions
Can I make this fall salad recipe ahead of time?
Absolutely! You can roast the butternut squash and Brussels sprouts up to two days in advance and store them in the fridge. The vinaigrette can also be prepped a day or two ahead. Just hold off on assembling the salad until you're ready to serve, otherwise the greens might get a bit soggy – no one wants a sad salad, right?
I don't have apple cider vinegar. What can I substitute in this fall salad recipe?
No worries, mate! You can easily substitute white wine vinegar or even red wine vinegar. The flavor will be slightly different – white wine vinegar will be a bit milder, while red wine vinegar will add a bit more depth. A squeeze of lemon juice can also brighten things up if you find the vinegar too strong, just like your mum used to do!
I'm not a fan of Brussels sprouts. Is there something else I can roast in this fall salad recipe?
Of course! Roasted sweet potatoes, parsnips, or even carrots would work beautifully in this salad. Just cut them into similar-sized pieces as the butternut squash and roast them until they're tender and slightly caramelized. Think of it as a "choose your own adventure" salad!
How do I toast pecans perfectly for this fall salad?
Toasting pecans is a doddle. The trick is to use a dry skillet over medium heat. Keep a close eye on them, stirring frequently, until they become fragrant and lightly golden brown. It usually takes about 3-5 minutes. The moment you smell that nutty aroma, get them off the heat immediately to avoid burning - nobody likes burnt nuts!
This Roasted Butternut Squash & Brussels Sprouts Salad recipe sounds great, but is it healthy?
You bet! This salad is packed with vitamins, fiber, and healthy fats. Butternut squash and Brussels sprouts are nutritional powerhouses. Plus, the pecans provide healthy fats, and the apple cider vinaigrette is much healthier than creamy dressings. Just be mindful of portion sizes and the amount of goat cheese you add if you're watching your calorie intake. It's all about balance, innit?
Can I make this fall salad vegan?
Absolutely! To make this salad vegan, simply omit the goat cheese. In the apple cider vinaigrette, use maple syrup instead of honey. With these simple swaps, you'll have a delicious and completely vegan fall salad that everyone can enjoy.
