Description
This Roasted Butternut Squash, Brussels Sprouts and Sweet Potato Salad is a vibrant, seasonal dish packed with caramelized squash, crispy Brussels sprouts, and sweet potatoes, all tied together with a tangy vinaigrette and optional add-ins like dried cranberries and nuts. Perfect for the holidays, meal prep, or any cozy fall meal.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed (about ½-inch cubes)
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups sweet potatoes, peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup or honey
- Salt and pepper, to taste
- ⅓ cup dried cranberries
- ¼ cup chopped pecans or walnuts
- Crumbled feta or goat cheese
Instructions
- Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. In a large bowl, toss the cubed butternut squash, sweet potatoes, and halved Brussels sprouts with olive oil, salt, pepper, garlic powder, and paprika.
- Spread the veggies evenly on the baking sheets, keeping the Brussels sprouts cut-side down. Roast for 25–30 minutes, flipping halfway, until golden and tender with caramelized edges.
- While the vegetables roast, whisk together olive oil, Dijon mustard, apple cider vinegar, and maple syrup in a small bowl or jar. Season to taste with salt and pepper.
- Once roasted, let the vegetables cool for a few minutes. In a large serving bowl, combine them with cranberries, nuts, and optional cheese. Drizzle with vinaigrette and toss gently to coat.
- This salad can be served immediately or allowed to rest and come to room temperature, which helps the flavors blend even more.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg