Roasted Butternut and Brussels Sprout Salad
- Minerals: calcium, iron, magnesium, potassium, and phosphorus
- Vitamins: vitamin A, C, and K, and folate
- Antioxidants, fiber and protein
- Butternut squash, rinsed
- Brussels sprouts, rinsed and trimmed of any damaged leaves
- Cranberries, fresh or frozen
- Coconut oil
- Celtic sea salt and black pepper
- Dijon mustard
- Lemon, juiced
- Extra-virgin and cold-pressed olive oil, optional
- Cayenne pepper, optional
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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.
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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.
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Lay out on a baking sheet. Rub with just enough oil to coat and sprinkle with salt.
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Roast on 400°F for 20-30 minutes. About halfway through, stir and add as many cranberries as you like. Continue baking until the squash is tender and browned to your liking.
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Alternatively, rather than continuing to bake after adding the cranberries, broil for about 3-5 minutes.
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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.
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While those are baking, use a whisk to thin out the Dijon mustard with water or olive oil until a pourable consistency. A few spoonfuls of Dijon is a good place to start for the amount. Whisk in about 1/4 the amount of Dijon in lemon juice. Taste and adjust to your liking. If you want a kick, add a pinch of cayenne pepper. Serve over the veggies.
If you don't have butternut on hand, other winter squash like acorn, pumpkin, or kobocha squash, or sweet potato will work.
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
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I have always loved brussels sprouts, even when I was younger! This salad looks incredible, a perfect array of fall flavors all in one beautiful dish!
Thank you! I’m so glad that I learned to love them. They’re so delicious! The contrast of flavors and textures makes them even better!:)