Roasted Brussels Sprout, Butternut Squash and Pomegranate Salad
Brussels sprouts, butternut squash and pomegranate are at their peak during fall, offering a combination of hearty, sweet and tangy flavors. Together they create a dish that's as nutritious as it is delicious- perfect for a weeknight dinner, holiday side or potluck crowd-pleaser.
Equipment
- Roasting pan
Ingredients
For The Salad
- 1 lb Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and cubed
- 2 tbsp avocado oil
- 1 tsp garlic powder
- salt and pepper, to taste
- 1/2 cup pomegranate arils
- 1/4 cup pecans or walnuts, chopped optional
- 2 tbsp crumbled goat cheese or feta cheese optional
For The Maple-Mustard Vinaigrette
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- pinch of salt and pepper
Instructions
- Preheat the oven to 400 degrees.
- Place the Brussels sprouts and squash in a roasting pan and sprinkle with garlic powder, salt and pepper. Toss in avocado oil.
- Roast in the oven for about 30 minutes until the vegetables are tender, tossing halfway through.
- While the vegetables are roasting, whisk together all the ingredients for the dressing. Adjust seasoning to taste.
- When the vegetables are finished roasting, transfer to a serving platter or bowl. Top with pomegranate arils and nuts and cheese if using. Drizzle with the vinaigrette just before serving and toss gently.
- Serve the salad warm or at room temperature. It pairs nicely with roasted chicken or turkey or as a standalone vegetarian dish.