Fall Salad Recipes: Roasted Butternut & Brussels Sprouts

Name: Fall Salad Recipes: Roasted Butternut & Brussels Sprouts
Total time: 50 min
Ingredients: 1 medium butternut squash (about 2 pounds/900g), peeled, seeded, and cubed (1-inch/2.5cm pieces); 1 pound (450g) Brussels sprouts, trimmed and halved or quartered (depending on size); 2 tablespoons olive oil, plus extra for drizzling; Salt and freshly ground black pepper to taste; 1/2 cup (60g) pecans, roughly chopped; 1 large apple (such as Honeycrisp or Gala), cored and diced; 4 ounces (115g) goat cheese, crumbled (optional, can substitute feta or blue cheese); 4 cups mixed greens (e.g., baby spinach, arugula, or a spring mix); 1/4 cup (60ml) apple cider vinegar; 2 tablespoons olive oil; 1 tablespoon maple syrup (or honey); 1 tablespoon Dijon mustard; 1 clove garlic, minced; Pinch of salt and freshly ground black pepper

hertaste.net

Looking for easy fall salad recipes? This roasted butternut squash & Brussels sprouts salad with apple cider vinaigrette is *the* autumnal delight!

View full recipe on hertaste.net

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Ingredients

1 medium butternut squash (about 2 pounds/900g), peeled, seeded, and cubed (1-inch/2.5cm pieces)
1 pound (450g) Brussels sprouts, trimmed and halved or quartered (depending on size)
2 tablespoons olive oil, plus extra for drizzling
Salt and freshly ground black pepper to taste
1/2 cup (60g) pecans, roughly chopped
1 large apple (such as Honeycrisp or Gala), cored and diced
4 ounces (115g) goat cheese, crumbled (optional, can substitute feta or blue cheese)
4 cups mixed greens (e.g., baby spinach, arugula, or a spring mix)
1/4 cup (60ml) apple cider vinegar
2 tablespoons olive oil
1 tablespoon maple syrup (or honey)
1 tablespoon Dijon mustard
1 clove garlic, minced
Pinch of salt and freshly ground black pepper