Roasted Butternut Squash and Brussels Salad
I don’t know about you but roasted veggies are a staple for me during the fall season! They are so easy to to make and you can make so many fun combinations! I personally love roasted butternut squash and Brussels sprouts together. This roasted butternut and brussels salad is perfect for a healthy delicious side dish to pair with any meal! It also contains pomegranate seeds, pecans, and a creamy lemon maple tahini dressing!
What you will need
Butternut Squash – I first peal my butternut squash and then cut it in half longways. Then you can de-seed the squash and cut it into small cubes.
Brussel Sprouts – Alright I know not everyone is a fan of Brussel sprouts, but hear me out when I say you just have to prepare them the right way! Roasted brussels are far superior to steamed or boiled one! They get a nice crunchy texture which is a lot more appetizing. Also when you pair them with a vinaigrette or even butter and a hint of maple syrup it balances out the slightly bitter flavor.
Pomegranate Seeds – These cute little fruit gems are rich in antioxidants and have a nice sweet/tart flavor that adds to the salad.
Candied Pecans – You can use regular pecans but I like making homemade paleo friendly candied ones.
For the lemon maple tahini dressing
Raw Tahini – I like to use a raw tahini in this dressing because it’s a bit more mild tasting.
Maple Syrup – This adds a delicious sweet note to the dressing.
Lemon Juice – Trust me a little lemon juice adds a nice citrus tang to the dressing.
Garlic Powder – You can use fresh garlic as well.
Filtered Water – This will help thin out the dressing.
How to make the roasted butternut squash and brussels salad
First, peel, de-seed, and cube your butternut squash, and slice the brussels sprouts into halves. Coat veggies in the avocado oil and place on 2 parchment paper lined baking sheets and roast for 30 minutes at 400 degrees flipping them halfway through. When the butternut squash and brussels sprouts are done, take them out of the over too cool down for a few minutes.
Next, make the lemon maple tahini dressing by adding all the ingredients into a small food processor and blend until creamy. (You can also whisk everything together in a bowl.) In a large salad bowl, add the butternut squash, brussels, pomegranate seeds, pecans, and the lemon maple tahini dressing. Toss everything together and coat well with the dressing. Serve and enjoy!
Other recipes you will enjoy
Roasted Butternut Squash and Brussels Salad
Ingredients
Salad Base
- 1 medium butternut squash
- 1 lb. Brussel sprouts(about 4 cups)
- 1 cup pomegranate seeds
- 2 tbsp avocado oil
- 1 cup raw pecans
Lemon Maple Tahini Dressing
- 1/2 cup raw tahini
- 1/3 cup maple syrup
- 1/4 cup lemon juice
- 1/2 tsp garlic powder
- 4-6 tbsp filtered water
Instructions
- Preheat your oven to 400 degrees.
- Peel, de-seed, and cube your butternut squash, and slice the brussels sprouts into halves.
- Coat veggies in the avocado oil and place on 2 parchment paper lined baking sheets and roast for 30 minutes flipping them halfway through.
- When the butternut squash and brussels sprouts are done, take them out of the over too cool down for a few minutes.
- Make the lemon maple tahini dressing by adding all the ingredients into a small food processor and blend until creamy. (You can also whisk everything together in a bowl.)
- In a large salad bowl, add the butternut squash, brussels, pomegranate seeds, pecans, and the lemon maple tahini dressing.
- Toss everything together and coat well with the dressing.
- Serve and enjoy!
Did you make the recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
Leave a Reply