This hearty and healthy salad is a wholesome, versatile dish that enhances any meal with its nutrient-rich ingredients. Brussels sprouts are high in fiber, vitamins C and K, and antioxidants, which support immune function and bone health, while butternut squash adds vitamins A and C, along with beta-carotene. Cranberries contribute a sweet-tart flavor and additional antioxidants, while the maple-tahini dressing provides healthy fats and a rich, creamy texture. Roasting the vegetables together on one pan simplifies prep and cleanup, making it an ideal choice for holiday gatherings, potlucks, or a hearty side dish to complement roasted meats or salmon.
Prep Time: 15 mins | Additional Time: 40 mins | Total Time: 55 mins | Servings: 4
Ingredients:
- 4 ½ cups cubed butternut squash (3/4-inch)
- 3 medium shallots, quartered
- 4 ½ teaspoons olive oil, divided
- 1 pound fresh Brussels sprouts, halved lengthwise or cut into quarters if very large
- ½ teaspoon salt, divided
- 1 tablespoon plus 1 1/2 teaspoons sherry vinegar
- 1 tablespoon tahini
- 1 teaspoon pure maple syrup
- 1 teaspoon finely chopped fresh rosemary
- ½ teaspoon ground pepper
- ⅓ cup dried cranberries
- ⅓ cup chopped toasted pecans or walnuts (Optional)
Directions:
- 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.)
To make ahead: Refrigerate in an airtight container for up to 2 days. Let stand at room temperature for 30 minutes before serving.
Nutrition Facts:
Serving Size 1 1/4 cups; Calories 225; Total Fat 8g; Saturated Fat 1g; Sodium 326mg; Total Carbohydrate 39g; Dietary Fiber 9g; Total Sugars 16g; Added Sugars 8g; Protein 6g; Vitamin C 108mg; Calcium 114mg; Iron 3mg; Potassium 860mg
