Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad
Roasted Butternut Squash, Brussels Sprouts and Sweet Potato Salad
Ingredients:
- 2 cups butternut squash, peeled and cubed (about ½-inch cubes)
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups sweet potatoes, peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
For the Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup, raw honey, lakanto monkfruit maple syrup or allulose syrup
- Salt and pepper, to taste
Optional Add-ins:
- ⅓ cup dried cranberries (unsweetened if you can find them)
- ¼ cup chopped pecans or walnuts
- Crumbled feta or goat cheese
Instructions
Prep Your Oven and Vegetables: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. In a large bowl, toss the cubed butternut squash, sweet potatoes, and halved Brussels sprouts with olive oil, salt, pepper, garlic powder, and paprika.
Roast the Vegetables: Spread the veggies evenly on the baking sheets, keeping the Brussels sprouts cut-side down. Roast for 25–30 minutes, flipping halfway, until golden and tender with caramelized edges.
Make the Vinaigrette: While the vegetables roast, whisk together olive oil, Dijon mustard, apple cider vinegar, and maple syrup in a small bowl or jar. Season to taste with salt and pepper.
Assemble the Salad: Once roasted, let the vegetables cool for a few minutes. In a large serving bowl, combine them with cranberries, nuts, and optional cheese. Drizzle with vinaigrette and toss gently to coat. Serve Warm or at Room Temperature: This salad can be served immediately or allowed to rest and come to room temperature, which helps the flavors blend even more.
Notes
Cut veggies evenly: Uniform sizes mean even cooking.
Don’t overcrowd the pan: Use two baking sheets to allow space between the veggies.
Use high heat: Roasting at 425°F helps achieve those golden, crispy edges.
Flip halfway: For even browning, flip the vegetables during cooking.
Roast cut-side down: Especially for Brussels sprouts—this creates that perfect caramelization.