Roasted Butternut Squash & Brussels Sprouts Salad
Ingredients
Roasted Vegetables
3 cups butternut squash, peeled & cubed
2 cups Brussels sprouts, halved
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika (optional)
½ tsp garlic powder
Add-ins
½ cup dried cranberries
½ cup pecans (or walnuts), roughly chopped
½ cup feta or goat cheese, cubed or crumbled
Balsamic Glaze (or use store-bought)
½ cup balsamic vinegar
1–2 tbsp honey or maple syrup
Instructions
Roast the Vegetables
Preheat oven to 425°F (220°C).
Toss squash and Brussels sprouts with olive oil, salt, pepper, paprika, and garlic powder.
Spread on a baking sheet in a single layer.
Roast for 25–30 minutes, flipping halfway, until caramelized and tender.
Toast the Nuts
Add pecans to the pan for the last 5–7 minutes of roasting, or toast separately in a dry pan.
Make the Balsamic Glaze
Simmer balsamic vinegar and honey in a small saucepan over medium-low heat.
Reduce until thick and syrupy (about 8–10 minutes). Cool slightly.
Assemble the Salad
Transfer roasted veggies to a serving platter.
Sprinkle with dried cranberries, toasted pecans, and feta.
Drizzle generously with balsamic glaze.
