Maple Roasted Butternut Squash and Brussel Sprouts Salad
Author: 
Serves: 6 servings
 
Ingredients
Butternut Squash
  • 1 small butternut squash, cut in small cubes
  • 1 teaspoon kosher salt
  • ½ teaspoon chili powder
  • 1 Tablespoon Best Select Maple Syrup
  • Best Select Olive Oil spray
Brussels Sprouts
  • 1 bag (1 lb) frozen brussels sprouts, quartered
  • 1 teaspoon kosher salt
  • ¼ teaspoon chili powder
  • 1 Tablespoon Best Select Maple Syrup
  • Best Select Olive Oil spray
Maple Balsamic Dressing
  • 1 shallot, minced or very finely chopped
  • ¼ cup balsamic vinegar
  • ¼ cup maple syrup
  • ⅓ cup olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
Salad
  • 6 ounces greens of your choice (I used mesclun)
  • ½ cup shredded carrots
  • ½ cup dried cranberries
Instructions
Prepare Butternut Squash:
  1. Preheat oven to 425. Line a baking sheet with parchment paper.
  2. Place butternut squash cubes, salt and chili powder on tray. Toss to combine.
  3. Drizzle maple syrup over the squash, then spray generously with Best Select olive oil spray.
  4. Bake for about 50 minutes, stirring halfway through, until cooked through and starting to get browned and caramelized.
  5. Set aside to cool.
Prepare Brussel Sprouts
  1. Preheat oven to 425. Line a baking sheet with parchment paper.
  2. Place brussel sprout pieces, salt and chili powder on tray. Toss to combine.
  3. Drizzle maple syrup over the brussel sprouts, then spray generously with Best Select olive oil spray.
  4. Bake for about 40-45 minutes, stirring halfway through, until cooked through and starting to get browned and caramelized.
  5. Set aside to cool.
Prepare the dressing:
  1. Combine all ingredients in a small bowl. Whisk to combine. Set aside.
Assemble Salad
  1. Place greens, butternut squash, brussel sprouts, carrots and craisins in a large bowl. Top with dressing and toss to coat. Enjoy immediately.
Plan Ahead:
  1. Butternut squash and brussel sprouts can be prepared up to a day or two ahead of time.
  2. Dressing can be prepared up to a week ahead of time and stored in the fridge.
  3. Salad should be assembled just before serving.
Recipe by Overtime Cook at http://overtimecook.com/2017/12/28/maple-roasted-butternut-squash-brussel-sprouts-salad/