Warm Butternut Squash Brussel Sprout Salad
This Warm Butternut Squash Brussel Sprout Salad is the perfect fall salad
Ingredients
Roasted ingredients
- 2 ½ cups butternut squash cut into tiny cubes from about ½ of a large butternut squash
- 2 ½ cups quartered brussels sprouts from about 20 brussels
- 1 tablespoon oil
- ½-1 teaspoon salt
- pinch black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
Dressing ingredients
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons miso paste
- 1 ½ tablespoons maple syrup adjust to your preference
- 1 clove garlic - grated or minced
Other salad ingredients
- ¾ block feta - crumbled
- ¾ cup dried cranberries
- ¾ cup pumpkin seeds
- ½ cup finely chopped mint
- 1 can chickpeas - drained
Instructions
- Preheat oven to 400 degrees.
- Add butternut squash and brussels to a sheet pan lined with parchment paper. Toss in oil, spices and salt/pepper. Roast for 30 minutes.
- Add all dressing ingredients to a bowl and mix until just combined.
- Add all salad ingredients to a large bowl and toss with dressing. Divide out and serve.
Notes
This makes 4 servings of salad.
Make sure to use unsweetened cranberries as these can have a lot of sneaky added sugar in them!
Nutrition
Calories: 649kcalCarbohydrates: 61gProtein: 19gFat: 40gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 0.02gCholesterol: 38mgSodium: 1429mgPotassium: 911mgFiber: 12gSugar: 25gVitamin A: 10283IUVitamin C: 68mgCalcium: 352mgIron: 5mg
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