Looking for a tasty and healthful dish? Try this Roasted Butternut & Brussels Salad! I adore the mix of sweet butternut squash and crunchy Brussels sprouts. This easy recipe combines vibrant flavors and nutritious ingredients for a real winner at any meal. Ready to learn how to make a dish that’s both delicious and good for you? Let’s dive in and get cooking!
Why I Love This Recipe
- Seasonal Flavors: This salad perfectly captures the essence of fall with its roasted butternut squash and Brussels sprouts, making it a delightful addition to any autumn meal.
- Texture Variety: The combination of crunchy pecans, creamy feta, and tender roasted vegetables adds a wonderful contrast that makes each bite exciting.
- Easy Preparation: With simple steps and minimal prep time, this salad is quick to make, allowing you to enjoy delicious, wholesome food without the fuss.
- Versatile Serving Options: This salad can be served as a main dish or a side, making it a versatile choice for gatherings, potlucks, or weeknight dinners.
Ingredients
Main Ingredients
– 1 medium butternut squash, peeled and diced into 1-inch cubes
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons high-quality olive oil
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– Salt and freshly cracked black pepper to taste
Additional Ingredients
– 1/4 cup dried cranberries
– 1/4 cup pecans, roughly chopped
– 1/4 cup feta cheese, crumbled
– 2 cups mixed salad greens (arugula, kale, and spinach blend)
Optional Ingredients
– Balsamic glaze
– Additional seasonings and garnishes
When I cook, I focus on using fresh, quality ingredients. For this salad, I start with butternut squash and Brussels sprouts. The squash gives a sweet, nutty flavor, while the Brussels add a slight bitterness. Roasting brings out their natural sweetness.
I like to use high-quality olive oil. It enhances the flavors of the veggies. Garlic powder and smoked paprika add warmth and depth. Don’t forget salt and pepper to taste.
Next, I mix in dried cranberries for a hint of sweetness. Pecans bring a nice crunch, while feta cheese adds creaminess. I use mixed salad greens for a bright, fresh base. The greens balance out the roasted flavors.
For an extra touch, I drizzle balsamic glaze on top. It adds a sweet and tangy finish. You can also add other seasonings to suit your taste.
These ingredients come together to create a colorful and tasty salad. Enjoy the mix of textures and flavors!
Step-by-Step Instructions
Preheat the Oven
First, set your oven to 400°F (200°C). This is the perfect heat for roasting. A hot oven helps the veggies caramelize and develop a rich flavor.
Prepare the Vegetables
Next, take a large baking sheet. Place the diced butternut squash and halved Brussels sprouts on it. Drizzle with 2 tablespoons of high-quality olive oil. Add 1 teaspoon of garlic powder and 1 teaspoon of smoked paprika for a warm touch. Sprinkle salt and cracked black pepper to taste. Toss everything together, making sure all the veggies are coated in the oil and spices.
Roast the Vegetables
Spread the seasoned veggies out in a single layer on the baking sheet. Roast them for 25-30 minutes. Stir them halfway through. This helps them cook evenly and get that nice caramelization.
Cool, Combine, and Assemble
After roasting, take the baking sheet out of the oven. Let the veggies cool for about 5 minutes. In a large mixing bowl, combine the roasted butternut squash and Brussels sprouts with 1/4 cup of dried cranberries, 1/4 cup of chopped pecans, and 1/4 cup of crumbled feta cheese. Gently toss to mix everything well.
Finishing Touch
Now, it’s time to assemble the salad. On a large serving platter, lay down a base of mixed salad greens. Spread the roasted vegetable mix on top. Finally, drizzle a generous amount of balsamic glaze over the salad. This adds a sweet and tangy flavor that brightens the dish. For a nice touch, you can garnish with more feta and whole pecans. Enjoy the lovely colors and textures on your table!
Tips & Tricks
Perfect Roasting Techniques
To get the best flavor and texture, start with even cuts. Dice your butternut squash into 1-inch cubes. Halve the Brussels sprouts so they roast evenly. Spread the veggies in a single layer on the baking sheet. This helps them cook well and get a nice caramelization. Stir halfway through cooking to avoid burning. Roast at 400°F for 25-30 minutes. Check for tenderness; they should be golden brown and soft.
Flavor Enhancements
You can add more depth to your salad by trying different herbs and spices. For a fresh twist, use thyme or rosemary. They pair well with the squash and Brussels sprouts. You could also add a pinch of cayenne for some heat. If you enjoy sweetness, toss in a little cinnamon. Experiment and find what flavors you love most!
Presentation Tips
A beautiful plate makes a meal more inviting. Serve your salad on a large, shallow platter. Start with a bed of mixed greens. Then, add the roasted veggies evenly. Top with crumbled feta and pecans for crunch. Drizzle balsamic glaze over the top to finish. For extra flair, consider garnishing with fresh herbs. Enjoy the vibrant colors and textures that make this salad stand out!
Pro Tips
- Choose the Right Squash: Opt for a firm butternut squash that feels heavy for its size. This ensures a sweeter, more flavorful dish.
- Don’t Rush the Roasting: Allow enough time for the vegetables to caramelize. This brings out their natural sweetness and enhances the flavor.
- Mix and Match Greens: Use a variety of salad greens to add different textures and flavors, elevating the overall taste of your salad.
- Garnish Wisely: Adding extra feta and pecans on top just before serving not only makes the salad look appealing but also adds an extra crunch.
Variations
Substitute Ingredients
You can swap out the butternut squash and Brussels sprouts if you wish. For butternut squash, try sweet potatoes or carrots. They roast well and add similar sweetness. If you don’t have Brussels sprouts, you can use green beans or broccoli for a nice crunch. Both options will still keep the salad vibrant and tasty.
Dietary Adjustments
This salad can be made vegan and gluten-free easily. To make it vegan, simply leave out the feta cheese. You can replace it with avocado for creaminess. For a gluten-free version, check the balsamic glaze label. Most are gluten-free, but it’s good to verify. If you want more protein, add chickpeas or quinoa. They will boost the nutrition without losing flavor.
Seasonal Variations
You can adapt this salad for each season. In fall, stick with the butternut squash and Brussels sprouts. In winter, add roasted root veggies like parsnips or turnips. For spring, use fresh asparagus and peas for a lighter touch. In summer, try ripe tomatoes and cucumbers. This keeps your salads exciting and fresh year-round!
Storage Info
How to Store Leftovers
To keep your salad fresh, place it in an airtight container. Make sure to separate the dressing if you have not added it yet. This prevents sogginess. Store your leftovers in the fridge. Try to eat them within three days for the best taste.
Reheating Tips
If you want to enjoy your salad warm, I suggest reheating only the roasted vegetables. Place them in a pan over low heat. Stir occasionally until warm. You can also use a microwave, but be careful not to overcook them.
Shelf Life
In the refrigerator, your salad will last about three days. If you freeze the roasted vegetables, they can last for up to three months. Just remember, the texture may change after freezing. It’s best to enjoy this salad fresh!
FAQs
How long does it take to make Roasted Butternut & Brussels Salad?
Making this salad takes about 40 minutes. Here’s the breakdown:
– Prep Time: 10 minutes to chop and season the veggies.
– Cooking Time: 25-30 minutes in the oven for roasting.
Can I make this salad ahead of time?
Yes, you can prep this salad in advance! Here are some tips:
– Roast the Vegetables Early: Roast the butternut squash and Brussels sprouts a day ahead.
– Store Separately: Keep the roasted veggies in the fridge until you’re ready to serve.
– Assemble Just Before Serving: Mix in the cranberries, pecans, and feta just before you eat.
What can I serve with this salad?
This salad pairs well with many dishes. Consider these options:
– Grilled Chicken or Fish: Adds protein and complements the flavors.
– Quinoa or Couscous: A hearty side that boosts the meal.
– Crusty Bread: Perfect for a comforting touch.
Is this salad healthy?
Yes! This salad is packed with nutrition. Here are some benefits:
– Butternut Squash: High in vitamins A and C, great for your immune system.
– Brussels Sprouts: Full of fiber and antioxidants, good for digestion.
– Cranberries and Pecans: Add healthy fats and antioxidants.
– Feta Cheese: Provides protein and calcium.
Enjoy this tasty and healthy dish while feeling good about your choices!
This blog post covered how to create a delicious Roasted Butternut & Brussels Salad. We discussed the key ingredients, like butternut squash and Brussels sprouts, and optional additions like balsamic glaze. I shared step-by-step instructions for roasting veggies and tips for perfecting flavors. We explored variations and storage tips to keep your salad fresh.
This recipe is versatile and can fit any season. Try it out, and enjoy a tasty meal that is easy to make and good for yo
