Embrace the vibrant flavors of autumn and winter with this stunning This delightful dish combines the sweetness of roasted squash, the earthy notes of Brussels sprouts, the crispness of apple, and the delightful burst of pomegranate, all tied together with a tangy balsamic dressing. It’s a hearty, healthy, and incredibly satisfying salad perfect for a light meal or a show-stopping side.
📜 Ingredients
1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
1 pound Brussels sprouts, trimmed and halved
3 tablespoons olive oil, divided
1/2 teaspoon sea salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons maple syrup, divided (optional, for roasting and dressing)
5 ounces mixed greens (such as arugula, spinach, or spring mix)
1 large apple (e.g., Fuji or Honeycrisp), cored and thinly sliced
1/2 cup pomegranate arils (seeds)
1/2 cup pecans, lightly toasted
1/4 cup crumbled halal-certified vegetarian feta cheese
For the Balsamic Vinaigrette:
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon maple syrup or honey
1 teaspoon Dijon mustard (ensure halal, most are)
1/4 teaspoon sea salt
Pinch of black pepper
📝 Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 tablespoon maple syrup (if using). Spread in a single layer on one half of the prepared baking sheet.
- In the same bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 tablespoon maple syrup (if using). Spread in a single layer on the other half of the baking sheet.
- Roast for 20-25 minutes, flipping halfway through, or until the squash is tender and caramelized, and the Brussels sprouts are tender-crisp with slightly browned edges. Remove from oven and let cool slightly.
- While the vegetables roast, prepare the vinaigrette: In a small bowl, whisk together balsamic vinegar, 1 tablespoon olive oil, maple syrup or honey, Dijon mustard, 1/4 teaspoon salt, and a pinch of black pepper until well combined.
- In a large salad bowl, combine the mixed greens, roasted butternut squash, roasted Brussels sprouts, sliced apple, pomegranate arils, toasted pecans, and crumbled feta cheese.
- Drizzle the prepared balsamic vinaigrette over the salad. Gently toss everything together to ensure all ingredients are evenly coated.
- Serve immediately and enjoy this burst of healthy, delicious flavors!
💡 Chef's Tips
- Make Ahead Magic: You can roast the butternut squash and Brussels sprouts up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Assemble and dress the salad just before serving for the freshest taste and texture.
- Nutty Swaps: If pecans aren't your preference, walnuts or toasted pumpkin seeds make excellent substitutes, adding a similar crunch and healthy fats. For a deeper flavor, lightly toast your nuts in a dry pan for a few minutes before adding them to the salad.
