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November 21, 2019

Roasted Brussels Sprouts

& Squash Salad

with a maple glaze

paleo, gluten free

A light, warm side dish perfect for weeknight dinners,

large gatherings, or holiday meals. 

One of my favorite Thanksgiving dishes the past few years has been a version of this delicious salad. We’ve always had traditional thanksgiving dishes including turkey, mashed potatoes, green beans, stuffing, and my all-time, with-out-a-doubt favorite, sweet potato casserole. (Lightened Up Sweet Potato Casserole recipe here). But somewhere in late high school, my mom and I wanted to try something new for the holidays. We found something similar to this recipe on the internet and we fell in love with it! 

Now, a few years down the road now, I’ve created my own version of this salad with delicately roasted brussels sprouts, soft butternut squash, crunchy pecans, sweet craisins, and a light maple glaze. 

Although I associate this dish with Thanksgiving and the fall and winter seasons, it can be enjoyed any time of year. This salad pairs well with oven baked meat such as pork or chicken, it can be a side dish to a beef or veggie burger, it can be tossed into a pasta dish such as Mac and cheese, or it could be a topper for another salad. The versatility of this side dish makes it perfect for all occasions. 

Whether you’re celebrating a holiday or looking for a new addition to the weekly dinner rotation, this side dish is a delicious recipe for you to try. 

Ingredients: 

  • 2 cups raw brussels sprouts

  • 2 cups cubed butternut squash

  • 1/4 cup craisins

  • 1/4 cup pecans

  • 2 Tbsp cup olive oil

Maple Balsamic Dressing

  • 2 Tbsp olive oil

  • 2 Tbsp maple syrup

  • 1 Tbsp balsamic vinegar

  • 1/2 tsp cinnamon

  • pinch of salt

Maple ACV dressing

  • 2 Tbsp maple syrup

  • 1Tbsp Apple Cider Vinegar

  • 1/4 tsp cinnamon

Instructions:

  1. Preheat oven to 400 degrees

  2. Peel outside layer and cut ends off raw brussels sprouts

  3. Peel, core, and cut butternut squash into small cubes

  4. Toss brussels and squash in 2 Tbsp olive oil and spread evenly on baking pan. Bake in oven for 30-40 minutes or until brussels are lightly browned and squash is soft

  5. While the brussels sprouts and squash are baking, mix one of the two dressing option ingredients together in a small bowl

  6. Once brussels and squash are finished baking, add them together in a large bowl and pour dressing over top 

  7. Add craisins and pecans and mix salad together

  8. Serve warm or room temp and enjoy!!!

~balancedboppliving~

Roasted Brussels Sprout

& Squash Salad

with a maple glaze

Get to know me

My goal for Balanced Bopp is to promote a positive outlook on nutrition and exercise and an appreciation for a balanced lifestyle, free of overthinking, disappointment, and fear. 

In Christ Alone my hope is found

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