Roasted Vegetable Maple Pecan Salad
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.
Not your traditional salad, this Roasted Vegetable Maple Pecan Salad is just the thing to mix things up on your Thanksgiving table this year. Roasted brussel sprouts and butternut squash form the base for the salad. Toasted pecan, dried cranberries and crumbled goat cheese are added for flavor and a variety of textures. It’s finished off with an easy maple vinaigrette that is absorbed by the vegetables and adds a tangy sweetness.
How to Make Roasted Vegetable Maple Pecan Salad
As the name suggests, you first have to roast the vegetables. We are using butternut squash and brussel sprouts for this salad. Though they both roast at the same temperature, 425°F, it is best to roast them separately. The butternut squash takes longer and also releases some water while baking that can make the brussel sprouts soggy if roasted together.
Once the brussel sprouts are roasted, let them cool completely. Since the salad will be served chilled and you will be adding goat cheese, you don’t want to mix it together while the vegetables are still warm.
While the vegetables are roasting you can make the toasted pecans. This step is optional, but toasting the pecans is really easy and adds a lot of flavor. To toast the pecans add them to a small skillet and oven medium heat. Allow them to toast, tossing frequently until they start to give off a nutty fragrance, about 5-7 minutes. Be careful not to let them burn!
When everything has cooled, quickly mix up the maple vinaigrette. It’s just 4 ingredients whisked together – maple syrup, apple cider vinegar, olive oil and salt!
Add all the ingredients (roasted butternut squash and brussel sprouts, toasted pecans, dried cranberries and crumbled goat cheese) to a large bowl. Pour the maple vinaigrette over the salad and toss to coat.
Put the salad in the refrigerator to marinate for at least 2 hour and up to 1 day. Serve chilled.
Planning Tips
This Roasted Vegetable Maple Pecan Salad should be served chilled and is best made at least 2 hours and up to 1 day in advance. The vegetables need time to sit and marinate in the vinaigrette, so it’s the perfect make-ahead salad.
Roasted Vegetable Maple Pecan Salad
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.
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
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