Healthy Recipe: Roasted Butternut Squash Salad with Brussels Sprouts & Maple Dressing

10-13-autumn-salad-blog

Roasted Butternut Squash Salad with Brussels Sprouts & Maple Dressing

Recipe by Ivy Manning | Photo by Erin Kunkel

This seasonal salad is a sweet combination of rich butternut squash, crunchy little cabbage leaves, apple, and seeds. A tangy maple dressing brings together all of the fall flavors. Both the squash and dressing can be made in advance and stored in the refrigerator for up to 2 days. To get enough protein for a vegan dinner, double the pepitas and add 2 cups (12 oz/375 g) cooked quinoa. 

Ingredients

1 lb (500 g) peeled butternut squash, cut into bite-size pieces
1 tablespoon extra-virgin olive oil
1 teaspoon minced fresh sage
Salt and freshly ground pepper
3 tablespoons raw pepitas (pumpkin seeds)
4 oz (125 g) Brussels sprouts, trimmed and thinly sliced
3 cups (3 oz/90 g) arugula or mixed baby greens
¼ cup (1 oz/30 g) diced sweet apple, such as Honeycrisp

For the dressing:
1 tablespoon minced shallot
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup
2 teaspoons grainy mustard
2 tablespoons extra-virgin olive oil

Instructions

Preheat the oven to 425°F (220°C). Place the squash on a small, rimmed baking sheet and toss with the 1 tablespoon olive oil, sage, ½ teaspoon salt, and ¼ teaspoon pepper. Roast the squash for 10 minutes. Sprinkle the pepitas over the squash, return to the oven, and continue to roast until the squash is tender when pierced with a fork and the pepitas are lightly browned, about 10 minutes longer. Let the mixture cool completely, at least 45 minutes. (You can make the squash and pepitas ahead, if you like. Transfer to an airtight container, and store in the refrigerator for up to 2 days.)

To make the dressing, in a small bowl, whisk together the shallot, vinegar, maple syrup, and mustard. Slowly whisk in the 2 tablespoons olive oil. Season to taste with salt and pepper.

In a large bowl, combine the Brussels sprouts, arugula, and apple. Drizzle with the dressing and toss to coat. Place the salad on plates, top with the squash and pepitas, and serve.

Makes 4 servings

Nutrition Facts (per serving)

Calories 224
Protein 5 g
Carbs 25 g
Fiber 5 g
Sugar 8 g
Total fat 14 g
Saturated fat 2 g
Sodium 338 mg

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