Description
Roasted Brussels sprouts salad combines earthy vegetables with sweet figs and crunchy almonds for a Mediterranean-inspired dish. Butternut squash adds richness and depth, making this salad a perfect autumn centerpiece you’ll savor from first bite to last.
Ingredients
Scale
Main Ingredients:
- 2 cups brussels sprouts
- 3 cups butternut squash
- ½ cup dried figs
- ⅓ cup almonds
- ½ cup pomegranate seeds
Oils and Seasonings:
- 4 tablespoons (60 milliliters) olive oil
- Salt to taste
- Fresh thyme
Glaze Ingredients:
- 1 cup (240 milliliters) balsamic vinegar
- ¼ cup (60 milliliters) honey or brown sugar
Instructions
- Preheat the conventional oven to 375 degrees Fahrenheit (190 degrees Celsius) and prepare a baking sheet by lining it with parchment paper.
- Thoroughly wash Brussels sprouts and trim the ends, then slice them in half lengthwise to maximize caramelization during roasting.
- Toss Brussels sprouts with extra virgin olive oil and kosher salt in a mixing bowl, ensuring each sprout is evenly coated.
- Arrange Brussels sprouts cut-side down on the prepared baking sheet, creating a single layer without overcrowding to promote even browning.
- Roast Brussels sprouts for 20-25 minutes, rotating the baking sheet halfway through cooking to ensure uniform crispiness.
- While Brussels sprouts are roasting, prepare butternut squash by peeling and cutting into 1-inch (2.5 centimeters) uniform cubes.
- Coat butternut squash cubes with olive oil and a sprinkle of salt, then spread on a separate baking sheet.
- Roast butternut squash simultaneously with Brussels sprouts for 20-25 minutes until tender and lightly caramelized.
- Reduce oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) for toasting almonds.
- Spread whole almonds on a parchment-lined baking sheet and toast for 5-10 minutes, stirring occasionally to prevent burning.
- Create balsamic glaze by combining balsamic vinegar and honey in a small saucepan over medium heat.
- Simmer the balsamic mixture, stirring occasionally, until it reduces by half and thickens to a syrupy consistency.
- Slice fresh figs into quarters and prepare pomegranate seeds for salad garnish.
- In a large serving bowl, gently combine roasted Brussels sprouts, butternut squash, and fig slices.
- Drizzle the warm balsamic glaze over the roasted vegetables and figs.
- Sprinkle toasted almonds and pomegranate seeds over the salad.
- Garnish with fresh thyme leaves for an aromatic finishing touch.
- Serve immediately while vegetables are warm and crisp.
Notes
- Roasting transforms Brussels sprouts from bland to irresistibly caramelized, creating a crispy exterior with a tender, sweet interior.
- Cutting Brussels sprouts in half maximizes surface area for even browning and helps them absorb more delicious flavors during roasting.
- Butternut squash brings a creamy, sweet element that perfectly complements the slightly bitter roasted Brussels sprouts.
- Toasting almonds intensifies their nutty flavor and adds a satisfying crunch that elevates the entire salad’s texture.
- Balsamic glaze provides a rich, tangy-sweet finish that ties all the ingredients together with a luxurious coating.
- Pomegranate seeds and fresh thyme offer bright, fresh bursts of flavor that cut through the roasted vegetables’ richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 290 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg