Description
Roasted Brussels Sprouts and Butternut Squash Salad offers a delightful autumn medley of caramelized vegetables and warm spices. Crisp greens mingle with roasted squash and sprouts, creating a hearty dish perfect for seasonal gatherings.
Ingredients
Scale
Roasted Ingredients:
- 2 cups brussels sprouts, ends trimmed, yellow leaves removed
- 3 cups butternut squash, peeled, seeded, and cubed into 1-inch cubes
- 4 tablespoons (60 milliliters) olive oil
- Salt to taste
Dried and Toasted Ingredients:
- ½ cup dried figs, sliced
- ⅓ cup almonds, sliced, lightly toasted
- ½ cup pomegranate seeds
- Fresh thyme
Balsamic Glaze:
- 1 cup (240 milliliters) balsamic vinegar
- ¼ cup (60 milliliters) honey or brown sugar
Instructions
- Prepare the oven by heating it to 375 degrees Fahrenheit (190 degrees Celsius) and line two baking sheets with parchment paper.
- Trim the ends of Brussels sprouts and slice them in half lengthwise, ensuring even sizing for consistent roasting.
- Coat Brussels sprouts with extra virgin olive oil and sprinkle with kosher salt, arranging them cut-side down on one prepared baking sheet.
- Clean and peel the butternut squash, cutting it into uniform 1-inch cubes to promote even cooking.
- Toss butternut squash cubes with olive oil and salt, spreading them in a single layer on the second baking sheet.
- Place both baking sheets in the preheated oven and roast vegetables for 20-25 minutes, rotating sheets halfway through to ensure balanced caramelization.
- Reduce oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) for toasting sliced almonds.
- Spread raw almonds on a parchment-lined baking sheet and toast for 6-8 minutes, stirring once to prevent burning and achieve a golden-brown color.
- In a small saucepan, combine balsamic vinegar and honey, simmering over medium-low heat until the mixture reduces by half and becomes slightly syrupy.
- Chop dried figs into small pieces and slice fresh thyme leaves.
- In a large serving bowl, combine roasted Brussels sprouts and butternut squash, gently mixing with chopped dried figs.
- Drizzle the reduced balsamic glaze over the roasted vegetables and figs.
- Garnish the salad with toasted almonds, fresh pomegranate seeds, and sliced thyme leaves before serving.
Notes
- Perfectly roast Brussels sprouts by cutting them in half and placing cut-side down for maximum caramelization and crispy edges.
- Butternut squash requires gentle handling to maintain its tender texture, so turn once during roasting to ensure even golden-brown coloring.
- Toasting almonds demands close attention, as they can quickly burn; watch carefully and remove from oven when they become fragrant and golden.
- Balsamic glaze transforms the salad with its rich, sweet-tangy complexity, creating a luxurious coating for the roasted vegetables.
- Create depth of flavor by combining multiple textures: crispy roasted vegetables, crunchy almonds, and juicy pomegranate seeds.
- Fresh thyme adds an unexpected herbal note that elevates the entire dish, bringing brightness to the warm, caramelized ingredients.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 225 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg