This delicious, healthy and filling Maple Roasted Butternut Squash and Brussel Sprout Salad makes a great addition to any meal!
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I’m so excited to finally be sharing this salad with you guys! Here’s the story behind it. I’ve been playing around with versions of it – adding grilled chicken, slices of sous vide steak, keeping it parve (like this one) and perfecting the general flavors for months now. I’ve sometimes wondered if my family was getting sick of it, but the evidence speaks for itself: there’s never any leftovers!
So here I am, finally sharing this. It’s important for you guys to remember that this recipe is so versatile! You can skip the squash. Or the brussel sprouts. You can skip the carrots. You can use apples or pomegranate seeds in place of the craisins (or skip the fruit all together!) You can add some sunflower seeds for crunch. Or you can add some pecans. Or terra stix. Really, it’s so easy and versatile! And, like I wrote above, you can turn it into a full meal by adding some cubes or slices of your favorite protein.
Before we go on, I want to talk about the sponsors of this post, who allow me to provide you guys with free recipes, and who’s products I used in this recipe. You guys know that I’ve been partnering with Best Select, and that I absolutely love their products (and not just because they’re paying me to say that – you know I would never lie to you guys!). Of all their products, their maple syrup and oil sprays are some of my favorites. Here’s why.
See that Maple Syrup bottle? It’s such a great design – instead of drippy maple syrup that crusts around the edges and makes the bottle hard to open, it’s a squeeze bottle, right from the bottom, with a seal that makes sure you can control the flow of syrup easily. Awesome, right? And those oil sprays? They have no propellants added, which means you’re just getting plain oil! That’s better for you, and better for your pots/pans/dishes, and better flavor. These sprays also allow you to control the flow of the oil, so you can get as much or as little as you need.
Anyway, back to this salad, it’s a favorite in my family, and it will become a favorite in yours.
But wait! There’s more! You also need to realize that this is a 3-in-1 recipes, because both the butternut squash and brussel sprouts are delicious on their own, and perfect as a side dish, even if you aren’t making this recipe. Now that’s what I call a win!
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- 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
- 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
- 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
- 6 ounces greens of your choice (I used mesclun)
- ½ cup shredded carrots
- ½ cup dried cranberries
- Preheat oven to 425. Line a baking sheet with parchment paper.
- Place butternut squash cubes, salt and chili powder on tray. Toss to combine.
- Drizzle maple syrup over the squash, then spray generously with Best Select olive oil spray.
- Bake for about 50 minutes, stirring halfway through, until cooked through and starting to get browned and caramelized.
- Set aside to cool.
- Preheat oven to 425. Line a baking sheet with parchment paper.
- Place brussel sprout pieces, salt and chili powder on tray. Toss to combine.
- Drizzle maple syrup over the brussel sprouts, then spray generously with Best Select olive oil spray.
- Bake for about 40-45 minutes, stirring halfway through, until cooked through and starting to get browned and caramelized.
- Set aside to cool.
- Combine all ingredients in a small bowl. Whisk to combine. Set aside.
- Place greens, butternut squash, brussel sprouts, carrots and craisins in a large bowl. Top with dressing and toss to coat. Enjoy immediately.
- Butternut squash and brussel sprouts can be prepared up to a day or two ahead of time.
- Dressing can be prepared up to a week ahead of time and stored in the fridge.
- Salad should be assembled just before serving.
Tools needed to make this recipe:
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Thanks for stopping by! Enjoy the salad! – Miriam
Disclosure: This post was sponsored by Best Select. OvertimeCook.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Yum! I loved the complexity of flavors in this salad. It was truly delicious.
I’m so happy to hear that!
Got 2 beautiful butternut squash in my pantry rn! What a wonderful idea, and I’m definitely going to give all of them a try. Thanks for sharing.