Description
A hearty, colorful, and completely plant-based fall salad featuring roasted butternut squash and Brussels sprouts, crisp apples, crunchy seeds, and a tangy maple vinaigrette.
Ingredients
2 cups butternut squash, peeled and cubed
2 cups Brussels sprouts, halved
2 tablespoons olive oil (for roasting)
Salt and pepper to taste
6 cups mixed greens (kale, spinach, arugula, or a blend)
1 apple, thinly sliced (Honeycrisp or Fuji)
1/4 cup dried cranberries
1/4 cup pumpkin seeds (pepitas) or sunflower seeds
1 cup cooked quinoa (optional)
Maple Vinaigrette:
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes, flipping halfway through, until golden and tender.
- While vegetables roast, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper to make the vinaigrette.
- In a large bowl, combine mixed greens, cooked quinoa (if using), sliced apple, dried cranberries, and pumpkin seeds.
- Add slightly cooled roasted vegetables to the salad.
- Drizzle with maple vinaigrette just before serving and toss gently to combine.
Notes
Swap butternut squash with roasted sweet potato or delicata squash.
Add roasted beets for more earthiness.
Top with chopped almonds or pecans for extra crunch.
Spice up the vinaigrette with chili flakes or smoked paprika.
Toss apple slices with lemon juice to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 main dish serving
- Calories: 320
- Sugar: 9g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg