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