Maple Roasted Butternut Squash and Brussel Sprouts Salad

Maple Roasted Butternut Squash and Brussel Sprouts Salad

This delicious, healthy and filling Maple Roasted Butternut Squash and Brussel Sprout Salad makes a great addition to any meal!

This post is brought to you as part of an ongoing partnership between this blog and Best Select. Thank you for supporting the brands that keep this blog running.

Have a question about one of my recipes?

The best place to get answers is the Overtime Cook Recipes Facebook Group!

I’m so excited to finally be sharing this salad with you guys! Here’s the story behind it. I’ve been playing around with versions of it – adding grilled chicken, slices of sous vide steak, keeping it parve (like this one) and perfecting the general flavors for months now. I’ve sometimes wondered if my family was getting sick of it, but the evidence speaks for itself: there’s never any leftovers!

Ingredients

  • 1 small butternut squash, cut in small cubes
  • 1 teaspoon kosher salt
  • ½ teaspoon chili powder
  • 1 Tablespoon Best Select Maple Syrup
  • Best Select Olive Oil spray
  • 1 teaspoon kosher salt
  • ¼ teaspoon chili powder
  • 1 Tablespoon Best Select Maple Syrup
  • Best Select Olive Oil spray
  • 1 shallot, minced or very finely chopped
  • ¼ cup balsamic vinegar
  • ¼ cup maple syrup
  • ⅓ cup olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • 6 ounces greens of your choice (I used mesclun)
  • ½ cup shredded carrots
  • ½ cup dried cranberries
Read the whole recipe on Overtime Cook