Butternut Squash and Brussels Sprouts Salad - Happy Honey Kitchen

4 servings
30 min

Butternut Squash and Brussels Sprouts Salad

Happy Fall, y’all! It’s officially the first day of Fall and I’m so excited for this new season. Let’s celebrate with a Butternut Squash and Brussels Sprouts Salad topped with Maple Balsamic Vinaigrette. It’s packed with the seasons yummiest flavors!

As a Pre-K teacher, every year I would teach my students about the four seasons. At the end of the lesson, I would ask them what their favorite season was. I loved hearing their answers and reasons why. My favorite season used to always be summer because, duh, teachers have summer off!


Now, my answer is different; my favorite season is FALL! I love the changing colors, crisp cool air, and overall feeling of coziness. I don’t know if it’s spending more time with family or the comfort food and baking this season brings, but I feel a sense of peace during Fall. Do you feel that way or is it just me? I’m curious, what is your favorite season and why?

What You Will Need:

  • Butternut squash – I buy prepackaged, already cubed butternut squash. It saves time by not having to peel and cut the squash.
  • Brussels Sprouts – Again, I buy prepacked Brussel sprouts that are already shaved. If you buy whole sprouts, you can shave them using a mandolin.
  • Spices – sage, thyme, and marjoram pair beautifully with butternut squash!
  • Salad toppings – green apple, cranberries, bacon, and sunflower seeds
  • For the Maple Balsamic Vinaigrette – balsamic vinegar, olive oil, maple syrup, and Dijon mustard
Sauté the Brussels sprouts on the stove first.
Add all the ingredients when the Brussels sprouts are tender.

Let’s Make Butternut Squash and Brussels Sprouts Salad!

First things first, preheat the oven to 425 ºF. Then I like to make the maple balsamic salad dressing because it allows the flavors time to meld while I make the rest of the salad.


Next, on a sheet pan, mix the cubed butternut squash and spices together. Roast the squash in the oven for 10 minutes. The squash shouldn’t take long to cook. To make sure the squash is ready, use a fork to pierce a piece. If the fork goes through the squash easily, it’s ready!


While the butternut squash is roasting, throw the Brussels sprouts in a skillet with some olive oil to sauté on medium-high heat for about 4 minutes until tender. Finally, add all of the ingredients to the skillet and mix well.


Serve this salad immediately after cooking. The salad will wilt and the apples will brown, if not eaten right away. No worries if it wilts, the flavors will still be amazing!

More Recipes To Try:

Butternut Squash and Brussels Sprouts Salad

Course: SaladsCuisine: AmericanDifficulty: EasyServings

4

servingsPrep time

15

minutesCooking time

15

minutesTotal time

30

minutes

Let’s celebrate Fall with this Butternut Squash and Brussels Sprouts Salad topped with Maple Balsamic Vinaigrette. It’s packed with the seasons yummiest flavors!

Roasted Butternut Squash Ingredients

  • 10 oz. butternut squash, cubed
  • 1 Tablespoon olive oil
  • 1 teaspoon fresh thyme, if using dried thyme use 1/2 teaspoon
  • 1 teaspoon fresh sage, if using dried sage use 1/2 teaspoon
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Brussels Sprouts
  • 10 oz. shaved brussels sprouts
  • 1 Tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Salad Toppings
  • 1/2 Granny Smith apple, diced
  • 1/2 cup dried cranberries
  • 4-5 slices bacon, cooked and crumbled
  • 1 Tablespoon sunflower seeds
  • Maple Balsamic Vinaigrette
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoon maple syrup
  • 1 teaspoon Dijon mustard

Directions

  • Preheat oven to 425 ºF.
  • Add all ingredients for the Maple Balsamic Dressings in a jar. Shake to mix well and set aside.
  • Add butternut squash, olive oil, and spices to a sheet pan and stir well to mix. Put the pan in the oven and roast squash for 10 minutes. Squash is done cooking when they are tender and can have a fork easily pierce the cubes.
  • Heat olive oil on medium-high heat in a skillet. Add shaved brussels sprouts to skillet and stir frequently for 4-5 minutes until sprouts are tender and bright green.
  • When the butternut squash and brussels sprouts are finished cooking, add the squash and remaining salad topping ingredients to the skillet. Coat with the maple balsamic salad vinaigrette. Stir to mix.
  • Serve immediately and refrigerate leftovers.


Notes

  • The salad will wilt and the apples will brown if not eaten within two days.

Butternut Squash and Brussels Sprouts Salad - Happy Honey Kitchen

Recipe details

  • 4  servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients

ROASTED BUTTERNUT SQUASH INGREDIENTS

  • 10 oz. butternut squash, cubed
  • 1 Tablespoon olive oil
  • 1 teaspoon fresh thyme, if using dried thyme use 1/2 teaspoon
  • 1 teaspoon fresh sage, if using dried sage use 1/2 teaspoon
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Brussels Sprouts

  • 10 oz. shaved brussels sprouts
  • 1 Tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Salad Toppings

  • 1/2 Granny Smith apple, diced
  • 1/2 cup dried cranberries
  • 4-5 slices bacon, cooked and crumbled
  • 1 Tablespoon sunflower seeds

Maple Balsamic Vinaigrette

  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoon maple syrup
  • 1 teaspoon Dijon mustard

Instructions


Preheat oven to 425 ºF.
Add all ingredients for the Maple Balsamic Dressings in a jar. Shake to mix well and set aside.
Add butternut squash, olive oil, and spices to a sheet pan and stir well to mix. Put the pan in the oven and roast squash for 10 minutes. Squash is done cooking when they are tender and can have a fork easily pierce the cubes.
Heat olive oil on medium-high heat in a skillet. Add shaved brussels sprouts to skillet and stir frequently for 4-5 minutes until sprouts are tender and bright green.
When the butternut squash and brussels sprouts are finished cooking, add the squash and remaining salad topping ingredients to the skillet. Coat with the maple balsamic salad vinaigrette. Stir to mix.
Serve immediately and refrigerate leftovers.

Tips

  • The salad will wilt and the apples will brown if not eaten within two days.

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