Description
A vibrant and nourishing winter salad featuring warm roasted butternut squash and Brussels sprouts served over fresh mixed greens with a tangy balsamic vinaigrette. Perfect as a light meal or side dish during the colder months.
Ingredients
Roasted Vegetables
- 2 cups butternut squash, peeled and cubed
- 1 cup Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
Salad Base
- 4 cups mixed greens (such as spinach, arugula, and kale)
- 2 tbsp balsamic vinaigrette
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables evenly and thoroughly.
- Prepare Vegetables: In a large bowl, toss the cubed butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, ensuring they are well coated for proper roasting.
- Roast Vegetables: Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 20 to 25 minutes, or until tender and lightly caramelized, stirring halfway through for even cooking.
- Assemble Salad: Once roasted, let the vegetables cool slightly, then serve them warm over 4 cups of fresh mixed greens.
- Add Dressing: Drizzle 2 tablespoons of balsamic vinaigrette over the salad just before serving, tossing gently to coat all ingredients evenly.
Notes
- Add crumbled feta or goat cheese for a creamy texture and added flavor.
- This salad works wonderfully with leftover roasted vegetables, making it a great option for minimizing food waste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
