Roasted Brussels Sprout Butternut Squash Salad Food

ROASTED BRUSSELS SPROUT & BUTTERNUT SQUASH SALAD

Steps:

• Preheat oven to 425 degrees F. Combine squash, shallots and 1 1/2 teaspoons oil on a large rimmed baking sheet; toss to coat well. Roast until almost tender and starting to brown, about 20 minutes.
• Meanwhile, combine Brussels sprouts, 1 1/2 teaspoons oil and 1/4 teaspoon salt in a bowl; toss to coat well.
• Remove the baking sheet from the oven; add the Brussels sprouts to the squash mixture and spread the vegetables in an even layer. Continue roasting until all the vegetables are tender and browned, about 20 minutes.
• Meanwhile, whisk vinegar, tahini, maple syrup, rosemary, pepper and the remaining 1 1/2 teaspoons oil and 1/4 teaspoon salt in a small bowl.
• Transfer the roasted vegetables to a large bowl. Add cranberries and the dressing; toss to coat. If desired, sprinkle with nuts. Serve immediately, or let stand at room temperature for up to 4 hours. (The salad may be refrigerated in an airtight container for up to 2 days. Let stand at room temperature for 30 minutes before serving.)

ROASTED SQUASH SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Slice acorn squash into rounds about 1 inch thick. Slice butternut squash into about 1-inch chunks. Slice kabocha squash into half-moon slices, also about 1 inch thick. Spread the squash out onto a sheet tray, making sure they are in a single layer and slightly spaced out; use two sheet trays if necessary. Drizzle all the squash with the honey and half the olive oil, season with salt and pepper and roast until soft but not falling apart, 15 to 20 minutes.
• Core Brussels sprouts and cut into quarters. Spread them out on a sheet pan, drizzle with remaining olive oil and season with salt and pepper. Roast until slightly tender, 10 to 15 minutes.
• Spread pepitas out on a sheet tray. Sprinkle with salt and lightly toast until they pop and are a light brown, 6 to 10 minutes.
• In a small bowl, whisk together the pumpkin seed oil and lemon juice. Lightly dress the arugula leaves with the mixture.
• To assemble, place dressed arugula on a large platter, then arrange squash and Brussels over the arugula. Sprinkle with pepitas and pomegranate seeds and garnish with shaved Parmesan.

BRUSSELS SPROUTS AND BUTTERNUT SQUASH SALAD

Steps:

• Preheat oven to 350°F. Place Brussels sprouts and butternut squash in a mixing bowl and toss with olive oil. Season with salt and pepper and place in the oven for 25 minutes, then let cool. In a separate bowl, add onions and cherry tomatoes. When Brussels sprouts and butternut squash have cooled, add to mixture. Mix together the vinaigrette and toss with Brussels sprouts.

ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS SALAD

Steps:

• Preheat oven to 425° F. Add the peeled and cubed butternut squash and halved brussels sprouts to a rimmed sheet pan. Drizzle on the olive oil and sprinkle with a generous amount of salt and pepper.
• Toss everything together with your hands until it's coated in the oil. Spread the vegetable out into a single layer and then place in the oven to roast. Roast for 10 minutes and then remove the pan from the oven and toss the vegetables around. Put the pan back in the oven rotating it so the side that was in the front is now in the back. Roast 10 more minutes or until the vegetables are tender and caramelized.
• While the vegetables roast make the vinaigrette. In a small saucepan add the apple cider, apple cider vinegar, and shallots. Bring the mixture to a boil and then lower the heat to a simmer. Let it cook for about 8 minutes or until it has reduced by half. Remove from the heat and pour into a jar. Add in the dijon, maple syrup, olive oil, salt and pepper. Put the lid on the jar and shake until well combined.
• Put the roasted butternut squash and brussels sprouts onto a serving platter or in a serving bowl. Add in the dried cranberries and pecans and pour on some of the vinaigrette. Toss everything together and taste. Add additional vinaigrette, salt and pepper as needed.

ROASTED BRUSSELS SPROUT & BUTTERNUT SQUASH SALAD

Steps:

• Step 1.
• Preheat oven to 425 degrees F. Combine squash, shallots and 1 1/2 teaspoons oil on a large rimmed baking sheet; toss to coat well. Roast until almost tender and starting to brown, about 20 minutes.
• Step 2.
• Meanwhile, combine Brussels sprouts, 1 1/2 teaspoons oil and 1/4 teaspoon salt in a bowl; toss to coat well.
• Step 3.
• Remove the baking sheet from the oven; add the Brussels sprouts to the squash mixture and spread the vegetables in an even layer. Continue roasting until all the vegetables are tender and browned, about 20 minutes.
• Step 4.
• Meanwhile, whisk vinegar, tahini, maple syrup, rosemary, pepper and the remaining 1 1/2 teaspoons oil and 1/4 teaspoon salt in a small bowl.
• Step 5.
• Transfer the roasted vegetables to a large bowl. Add cranberries and the dressing; toss to coat. If desired, sprinkle with nuts. Serve immediately, or let stand at room temperature for up to 4 hours. (The salad may be refrigerated in an airtight container for up to 2 days. Let stand at room temperature for 30 minutes before serving.).

SHEET PAN VEGAN ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Place Brussels sprouts and butternut squash in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper.
• Roast in the preheated oven until golden and crispy, about 25 minutes.