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Roasted Vegetable Maple Pecan Salad


  • Author: Sprinkles & Sea Salt

Description

This Roasted Vegetable Maple Pecan Salad is made with roasted butternut squash and brussel sprouts, toasted pecans, dried cranberries and goat cheese dressed with a maple vinaigrette. 


Scale

Ingredients

Salad

4 cups butternut squash, cubed

1 pound brussel sprouts, halved

4 tbsp olive oil, divided

1/2 tsp salt, divided

1/2 cup pecans

1/4 cup dried cranberries

2oz crumbled goat cheese

Maple Vinaigrette

1/4 cup pure maple syrup

2 tbsp apple cider vinegar

1 tbsp olive oil

1/4 tsp salt


Instructions

Preheat oven to 425°F

In a large bowl, toss the butternut squash with 2 tbsp olive oil and 1/4 tsp salt

Line a large baking sheet with parchment paper, spread the butternut squash onto the baking sheet

Bake for 25 minutes

Finish off the butternut squash with 2 minutes under the broiler to crisp, being careful not to let it burn

Remove from oven and allow to cool completely

In a large bowl, toss the brussel sprouts with 2 tbsp olive oil and 1/4 tsp salt

Line a small baking sheet with parchment paper

Spread the brussel sprouts onto the baking sheet

Bake for 15 minutes at 425°F

Remove from oven and cool

While the vegetables are baking, toast the pecans

Add the pecans to a small skillet over medium heat

Toast, tossing frequently, until they become fragrant, about 5-7 minutes

Add the cooled butternut squash and brussel sprouts to a large bowl

Add the toasted pecans, dried cranberries and goat cheese

Maple Vinaigrette

Combine all ingredients in small bowl, whisk

Pour the vinaigrette over the salad, toss to coat

Let salad marinate at least 2 hours and up to 1 day

Serve chilled