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Joy In Every Season

March 16, 2015 · Leave a Comment

Roasted Brussel Sprout and Butternut Squash Salad

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If you love roasted brussel sprouts, you will love this Brussel Sprout and Butternut Squash Salad. I went to dinner the other evening with a friend of mine and ordered a brussel sprout salad, and my oh my, it was delicious! The only disappointment was that I wanted more! I knew I needed to re-create it. I came close, not exact, but this one is dang tasty. I think I need to head back to the restaurant and try it again, you know, for research sake.

Brussel Sprout and Butternut Squash Salad

I began by halving and roasting some brussel sprouts and butternut squash, simply drizzled with a little olive oil and seasoned with salt & pepper.

Brussell Sprout & Butternut Squash Salad-5I made a quick dressing and gently combined the dressing with the roasted veggies and some white beans.

Brussel Sprout and Butternut Squash Salad

Brussel Sprout and Butternut Squash Salad

I think it’s best to enjoy this Brussel Sprout and Butternut Squash Salad when the veggies are still slightly warm. Or room temperature. I will however enjoy the leftovers cold.

Brussel Sprout and Butternut Squash Salad
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Brussel Sprout and Butternut Squash Salad

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Author Joy in Every Season

Ingredients

  • 1 # brussel sprouts
  • 3/4-1 # butternut squash
  • olive oil
  • salt & pepper
  • 2 TBSP honey
  • 1/4 cup creamy balsamic dressing I used Tuscan Italian from Trader Joes
  • 1/2 can white beans I used Northern beans
  • 1/4 cup pine nuts
  • 1/4 cup dried cranberries
  • arugula or other greens

Instructions

  • Rinse & remove outer leaves (and cut off stems) from brussel sprouts. Cut in half.
  • Peel and chop butternut squash into even size chunks.
  • Place sprouts and squash on large baking sheet. Drizzle with olive oil and season with salt & pepper.
  • Roast in 400* oven for 30-40 minutes (until tender), turning occasionally.
  • Toast pine nuts in hot dry frying pan. They toast quickly (2-3 minutes). Set aside.
  • In large bowl, whisk together honey and salad dressing.
  • Rinse and drain white beans.
  • Add roasted veggies and bean to salad dressing and gently toss to coat.
  • Layer arugula on plate. Top with veggie mixture. Add some dried cranberries and toasted pine nuts.
  • Season with salt & pepper to taste.

 

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Hi, I'm Renee. Welcome to Joy in Every Season. I’ve always loved entertaining, whether it’s hosting a party, a large family BBQ, or simply a dinner for two. I believe that hospitality and entertaining can be effortless with easy recipes and simple tablescapes. Read More…

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