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Butternut Squash Salad with Brussels Sprouts and Pears
This Butternut Squash Salad with shaved Brussels sprouts, pears, pomegranate, pecans, and Gorgonzola, all drizzled with a maple-Dijon vinaigrette, is a cozy fall side dish that’s perfect for the holidays.
Equipment
- large sheet pan
Ingredients
- 3 cups cubed butternut squash
- 2 teaspoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ pounds Brussels sprouts (trimmed and thinly sliced)
- 1 red pear (cored and thinly sliced)
- ½ cup pomegranate arils
- ⅓ cup gorgonzola cheese (crumbled (or goat cheese, blue cheese))
- ¼ cup pecans
For the vinaigrette:
- 5 tablespoons extra virgin olive oil
- 2 tablespoons pure maple syrup
- 3 tablespoons champagne vinegar or apple cider vinegar
- ½ tablespoon Dijon mustard
- 2 tablespoons minced shallot
- 1 clove garlic (grated)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425F° and line a rimmed baking sheet with parchment paper.
- Add the butternut squash to the prepared baking sheet and toss with the olive oil, salt and pepper. Transfer to the oven and roast until the squash is tender and brown in places, about 20-25 minutes. Flip halfway through.
- In the meantime, make the vinaigrette. Add all of the ingredients to a serving bowl and whisk to combine. Set aside until ready to use.
- To assemble the salad, add the Brussels sprouts to the serving bowl with the dressing; toss to combine. Add the squash and toss again.
- Top with the sliced pear, pomegranate arils, pecans, and cheese.
Notes
- dressing makes about ½ cup
- salad makes about 10 cups (1 cup per serving)
Nutrition
Serving: 1cup, Calories: 180.5kcal, Carbohydrates: 18.5g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 2.5mg, Sodium: 199mg, Fiber: 4.5g, Sugar: 8g
- WW Points: 5