Butternut Squash and Brussels Sprouts Warm Salad

October 25, 2022cj.murfey

Have you heard of a warm salad? As we approach colder months, this is honestly the perfect transition from our fresh crispy cold salads of summer. Fall harvest of squashes and cabbages make this dish a seasonal delight. Move over soup! Warm salads are our comfort food now.

Ingredients

3 cups Brussels sprouts
2 tbsp, divided + 3 tbsp olive oil
1 1/2 lb butternut squash (pretty large size)
1 tbsp red wine vinegar
1 tbsp dijon mustard
2-4 tablespoons maple syrup
2 cups pecan halves
1 cup dried cherries (or cranberries)
salt to taste

My best tips for cutting the butternut squash:

– think of bite-sized pieces when dicing

– cut the whole butternut squash width-wise across the bulb part before cutting the skin off. It will make it easier to remove the seeds and stabilize when cutting it.
– For a crispier squash, salt it BEFORE you oil it to draw out extra water. Pat dry and then add oil before roasting. You can also add a few minutes of broiling time after roasting.

Make it your own

I decided to leave this recipe vegan but a great addition to this would be bacon! I’ve made this recipe before with small diced bacon and WOW was it good. You can also change up the dressing. Maybe you hate mustard or maybe you just have a favorite dressing you like. Go for it! Try it out, go crazy!

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Butternut Squash and Brussels Sprouts

Recipe by The Balanced Bowl

Servings

6

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

349

kcal

Ingredients

3 cups Brussels sprouts
2 tbsp, divided + 3 tbsp olive oil
1 1/2 lb butternut squash (pretty large size)
1 tbsp red wine vinegar
1 tbsp dijon mustard
2-4 tablespoons maple syrup
2 cups pecan halves
1 cup dried cherries (or cranberries)
salt to taste

Directions

Preheat oven to 400 F. Line a baking sheet with parchment or a silicone baking mat. Set aside.
Cube the butternut squash into 1-inch thick pieces. Spread out evenly on the baking sheet and drizzle with 1 tbsp olive oil and salt. Bake for 20-25 min or until slightly toasted. To get more color, broil for the last 3-5 min.
Slice the Brussels Sprouts in half. lay the halves cut side down on your cutting board and thinly slice into ribbons, leaving the ends behind.
*Faster options: use a mandolin but PLEASE make sure you are using a protective glove. OR use a food processor with a slicer attachment
In a pan on medium heat, combine shaved Brussels sprouts, 1 tablespoon of olive oil, salt (to taste), and lightly saute about 5 min
In a medium bowl, add in the vinegar, mustard, maple syrup, 3 tbsp of the oil, and salt. Whisk together until emulsified.
In the same bowl, add in the squash and brussels sprouts and toss to coat with the dressing.
Top with the pecans and cherries to serve