Description
A colourful and satisfying salad featuring golden roasted Brussels sprouts and tender butternut squash with crisp mixed greens, sweet dried cranberries, toasted pecans, creamy feta, and juicy pomegranate seeds, finished with a bright cranberry-honey dressing.
Ingredients
For the Roasted Vegetables
3 cups (300 g) Brussels sprouts, trimmed and halved
3 cups (450 g) butternut squash, peeled, seeded, and cut into cubes
2 tbsp olive oil
1 tbsp maple syrup
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
For the Salad
4 cups (120 g) mixed greens or baby spinach
1/2 cup (60 g) dried cranberries
1/3 cup (40 g) toasted pecans, roughly chopped
1/2 cup (75 g) crumbled feta cheese
1/4 cup (30 g) pomegranate seeds
2 tbsp fresh parsley, chopped
For the Cranberry-Honey Dressing
3 tbsp olive oil
1 1/2 tbsp fresh lemon juice
1 tbsp honey
1 tbsp cranberry sauce
1 tsp Dijon mustard
1/2 tsp balsamic vinegar
1/4 tsp salt
1/4 tsp black pepper
Instructions
1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.
2. Place the Brussels sprouts and butternut squash in a large bowl. Add the olive oil, maple syrup, garlic powder, dried thyme, smoked paprika, salt, and black pepper. Toss thoroughly until evenly coated.
3. Spread the Brussels sprouts and butternut squash over the prepared baking sheet in a single layer. Keep the Brussels sprouts cut-side down where possible. Roast for 30–35 minutes, turning halfway through, until the squash is tender and the Brussels sprouts are golden with caramelized edges.
4. While the vegetables roast, place the pecans in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly toasted. Remove from the heat and let cool.
5. In a small bowl or jar, whisk together the olive oil, lemon juice, honey, cranberry sauce, Dijon mustard, balsamic vinegar, salt, and black pepper until smooth and well combined.
6. Place the mixed greens or baby spinach in a large serving bowl or platter. Add the dried cranberries, toasted pecans, pomegranate seeds, and chopped fresh parsley.
7. Allow the roasted Brussels sprouts and butternut squash to cool for about 5–10 minutes. Arrange the warm vegetables over the prepared greens.
8. Scatter the crumbled feta over the top of the salad, leaving some larger pieces visible.
9. Drizzle the cranberry-honey dressing evenly over the salad just before serving. Start with about two-thirds of the dressing and add more according to taste.
10. Gently toss the salad so the greens are lightly coated while keeping the roasted vegetables and feta intact.
11. Serve immediately while the roasted vegetables are still slightly warm and the pecans remain crunchy.
Notes
Don’t overcrowd the baking sheet. Give the vegetables enough room to roast and caramelize instead of steaming. Keep the Brussels sprouts cut-side down where possible to encourage better browning. Cut the butternut squash into similar-sized cubes so the pieces cook evenly. Toast the pecans for a few minutes in a dry skillet to make them more aromatic and crunchy. Let the roasted vegetables cool slightly before adding them to the greens. Dress the salad just before serving to keep the greens fresh and crisp. Add the dressing gradually so the salad does not become too heavy. The roasted Brussels sprouts and butternut squash can be prepared ahead of time and refrigerated. Gently warm them before adding to the salad, or serve them chilled. Pumpkin, acorn squash, or another firm winter squash can be used instead of butternut squash. Toasted walnuts can be substituted for the pecans. Goat cheese or crumbled blue cheese can be used instead of feta. For a more filling vegetarian meal, serve with warm crusty bread, quinoa, chickpeas, or another favourite grain. Grilled chicken can be added for extra protein. Keep the greens and dressing separate if preparing the salad ahead of time. Store leftovers in an airtight container in the refrigerator and add unused dressing just before eating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean