Description
A vibrant and hearty Fall Harvest Salad featuring roasted butternut squash and crispy Brussels sprouts tossed with mixed greens, sweet Honeycrisp apple, crunchy pecans, tangy goat’s cheese, and a flavorful balsamic vinaigrette, perfect for a seasonal main course or side dish.
Ingredients
Scale
Roasted Vegetables
- 3 cups cubed butternut squash
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Salad
- 4-6 cups mixed salad greens
- 1 large Honeycrisp apple, chopped
- ⅓ cup chopped pecans
- ⅓ cup pomegranate arils or dried cranberries
- 4 oz goat’s cheese, crumbled
- ¼ cup pumpkin seeds
Balsamic Vinaigrette
- ⅓ cup balsamic vinegar
- ½ cup olive oil
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven. Set your oven to 350ºF to prepare for roasting the vegetables.
- Prepare vegetables. In a large mixing bowl, toss the butternut squash cubes and halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Roast the vegetables. Spread the tossed vegetables onto a nonstick baking sheet or line a normal baking sheet with parchment paper first. Place in the oven and bake for 25 minutes until the squash is tender and Brussels sprouts are crispy.
- Make the vinaigrette. While vegetables roast, combine balsamic vinegar, olive oil, honey or maple syrup, Dijon mustard, salt, and black pepper in a small jar or bowl. Whisk or shake well until emulsified.
- Cool the veggies. Remove roasted vegetables from the oven and let them cool slightly to avoid wilting the salad greens.
- Assemble the salad. In a large salad bowl, add mixed greens followed by roasted squash, Brussels sprouts, chopped apple, pecans, pomegranate arils or cranberries, pumpkin seeds, and crumbled goat’s cheese.
- Dress and serve. Drizzle the balsamic vinaigrette over the salad, gently toss if desired, and serve immediately for the best flavor.
Notes
- If you prefer a nut-free salad, substitute pecans and pumpkin seeds with roasted chickpeas.
- Maple syrup can be used instead of honey for a vegan-friendly vinaigrette.
- Make sure to let the roasted vegetables cool slightly before mixing with greens to keep leaves crisp.
- To save time, use pre-cut butternut squash and halved Brussels sprouts from the store.
- The salad can be served as a main dish or a hearty side alongside roasted meats or grain bowls.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 15 mg
