Description
Butternut Squash Salad with shaved Brussels sprouts, pears, pomegranate, pecans, and Gorgonzola, drizzled with a maple-Dijon vinaigrette — a cozy fall side perfect for the holidays.
Equipment
large sheet pan
Ingredients
3cupscubed butternut squash
2teaspoonsextra virgin olive oil
½teaspoonkosher salt
¼teaspoonfreshly ground black pepper
1 ½poundsBrussels sprouts, trimmed and thinly sliced
1red pear, cored and thinly sliced
½cuppomegranate arils
⅓cupgorgonzola cheese, crumbled (or goat cheese, blue cheese)
¼cuppecans
For the vinaigrette:
5tablespoonsextra virgin olive oil
2tablespoonspure maple syrup
3tablespoonschampagne vinegar or apple cider vinegar
½tablespoonDijon mustard
2tablespoonsminced shallot
1clovegarlic, grated
½teaspoonkosher salt
¼teaspoonfreshly ground black pepper
Instructions
- Preheat the oven to 425F° and line a rimmed baking sheet with parchment paper.
- Add the butternut squash to the prepared baking sheet and toss with the olive oil, salt and pepper. Transfer to the oven and roast until the squash is tender and brown in places, about 20-25 minutes. Flip halfway through.
- In the meantime, make the vinaigrette. Add all of the ingredients to a serving bowl and whisk to combine. Set aside until ready to use.
- To assemble the salad, add the Brussels sprouts to the serving bowl with the dressing; toss to combine. Add the squash and toss again.
Top with the sliced pear, pomegranate arils, pecans, and cheese.
Last Step:
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Notes
dressing makes about ½ cup
salad makes about 10 cups (1 cup per serving)
Nutrition
Serving: 1cup, Calories: 180.5kcal, Carbohydrates: 18.5g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 2.5mg, Sodium: 199mg, Fiber: 4.5g, Sugar: 8g
