Roasted Butternut and Brussels Sprout Salad
This roasted butternut and Brussels sprouts salad is proof that you don’t need a lot of, or complicated ingredients to create an absolutely delicious and healthy dish.
Simple and wholesome… and incredible!
Brussels sprouts seems to be one of those you either love or hate. I used to not like Brussels sprouts. At all. I specifically remember the time when that changed. It was a simple roasted Brussels sprouts salad, and oh my goodness, ever since that day I cannot get enough of them! I’ve even learned to love them raw! If you’re not, or know someone who’s not a fan, make this salad.This will change any Brussels-sprouts-hatin-heart into a Brussels sprouts fanatic like me! 😉
Now (next to winter squash of course!) Brussels sprouts are definitely in my top five fall favorites. I love the unique flavor and how simple it is to bring out their delicious flavor even more, especially when paired with those amazing winter squash! Plus, they’re loaded with nutrients. Seriously.
- Minerals: calcium, iron, magnesium, potassium, and phosphorus
- Vitamins: vitamin A, C, and K, and folate
- Antioxidants, fiber and protein
In this salad, they’re paired perfectly. The slightly bitter and earthy flavor of them, with the sweet and creamy butternut and those pops of tart cranberries… this could be my favorite fall flavor combo! Yes, bold statement…
Those flavors are only made better with a little drizzle of this super quick 2 ingredient dressing. It may be the simplest dressing you’ll ever make. Just some Dijon and lemon juice, thinned out with water. That’s it. No oil, no 10-ingredient list. Just 2 ingredients that are perfect for this salad!
This is sure to be one of your favorite fall salad you’ll make!!
- Butternut squash, washed well if leaving the skin on
- Brussels sprouts, rinsed and trimmed of any damaged leaves
- Cranberries, fresh or frozen
- Coconut oil
- Himalayan sea salt and black pepper
- Dijon mustard
- Lemon, juiced
- Cayenne pepper, optional
- Dice the butternut into roughly 1x1 inch pieces. Butternut has very thin skin so I leave it on, however, you can cut if off if desired.
- Cut the Brussels sprouts into halves (if large) or quarters (if small) so that they are about the same size as the butternut. I like a 1:1 ratio of squash to Brussels, however, adjust to your liking.
- Lay out on a baking sheet. Rub with just enough oil to coat and sprinkle with salt.
- Roast on 400°F for 20-30 minutes, About halfway through, stir and add as many cranberries as you'd like. 2-3 handfuls is a great amount for a full sheet's worth. Continue baking until the squash is tender and browned to your liking.
- Alternatively, instead of continuing to bake at that halfway mark, after throwing on the cranberries broil for about 5 minutes. I like a bit of a char on my salad so I choose to do this!
- When your butternut, Brussels, and cranberries are done roasting, transfer to a serving bowl. Sprinkle with a pinch of salt and black pepper if needed. Serve with the dressing. Enjoy!
- While those are baking, use a whisk to thin out the Dijon mustard with water until a pourable consistency. A few full squirts of Dijon is a good place to start for the amount. Add about ¼ the amount of Dijon in lemon juice. Taste and adjust to your liking. If you want a kick, add a pinch of cayenne pepper.