Recipe Detail

Roasted Brussels Sprout & Butternut Squash Salad

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  1. 4 1/2 cups - cubed butternut squash (3/4-inch)
  2. 3 - medium shallots, quartered
  3. teaspoons - olive oil, divided
  4. 1 - pound fresh Brussels sprouts, halved lengthwise or cut into quarters if very large
  5. 1/2 - teaspoon salt, divided
  6. 1 - tablespoon plus 1 1/2 teaspoons sherry vinegar
  7. 1 - tablespoon tahini
  8. 1 - teaspoon pure maple syrup
  9. 1 - teaspoon finely chopped fresh rosemary
  10. 1/2 - teaspoon ground pepper


Preheat oven to 425 degrees F. Combine squash, shallots and 1 1/2 teaspoons oil on a large rimmed baking sheet; toss to coat well. Roast until almost tender and starting to brown, about 20 minutes.

Meanwhile, combine Brussels sprouts, 1 1/2 teaspoons oil and 1/4 teaspoon salt in a bowl; toss to coat well.

Remove the baking sheet from the oven; add the Brussels sprouts to the squash mixture and spread the vegetables in an even layer. Continue roasting until all the vegetables are tender and browned, about 20 minutes.

Meanwhile, whisk vinegar, tahini, maple syrup, rosemary, pepper and the remaining 1 1/2 teaspoons oil and 1/4 teaspoon salt in a small bowl.

Transfer the roasted vegetables to a large bowl. Add cranberries and the dressing; toss to coat. If desired, sprinkle with nuts. Serve immediately, or let stand at room temperature for up to 4 hours. (The salad may be refrigerated in an airtight container for up to 2 days. Let stand at room temperature for 30 minutes before serving.)


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