Roasted Brussels Sprouts & Butternut Squash Salad
Ingredients
1 lb Brussels sprouts, trimmed and halved
3 cups butternut squash, peeled and cubed
1/3 cup dried cranberries
1/3 cup chopped walnuts
1/3 cup crumbled feta cheese
2 tbsp olive oil1 tbsp maple syrup
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
Balsamic glaze, for drizzling (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the Brussels sprouts and butternut squash. Add the olive oil, maple syrup, salt, black pepper, and garlic powder. Toss until everything is evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet.
Roast for 25–30 minutes, stirring halfway through, until the squash is tender and the Brussels sprouts are golden brown and slightly crispy on the edges.
Remove from the oven and let the vegetables cool for about 5 minutes.
Transfer to a serving bowl and gently toss with the dried cranberries, chopped walnuts, and crumbled feta cheese.
Drizzle with balsamic glaze if desired and serve warm or at room temperature.
Tips
Toast the walnuts for 3–5 minutes before adding them for extra flavor.
Add sliced grilled chicken or roasted chickpeas to make it a complete meal.Store leftovers in an airtight container in the refrigerator for up to 3 days. Add the feta and balsamic glaze just before serving for the best texture.