Warm Brussels Sprout and Squash Salad with Maple Mustard Vinaigrette
- Active Time: 30 min
- Total Time: 30 min
- Servings: 2
This hearty salad is the perfect dinner for cozy winter nights. Warm sautéed brussels sprouts and kale get tossed in a sweet and savory maple mustard vinaigrette before being topped with roasted butternut squash, wild rice, walnuts, and pepitas.
Ingredients
-
Butternut Squash
- 2 cups cubed butternut squash
- ¼ tsp garlic powder
- ¼ tsp paprika
- Salt and pepper, to taste
-
Maple Mustard Vinaigrette
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 small garlic clove, finely grated
- Pinch of salt
-
Brussels Sprouts
- 1 tsp olive oil
- 1 lb brussels sprouts, thinly sliced
- 2 stalks of kale, destemmed and thinly sliced
- Salt and pepper, to taste
-
Toppings
- ⅔ cup cooked wild rice
- ½ cup walnuts
- ¼ cup pepitas
Preparation
Butternut Squash
Preheat the oven to 400°F. Toss butternut squash on a small sheet pan with a drizzle of olive oil, garlic powder, paprika, salt, and pepper. Bake for 20-25 minutes until squash is tender and golden.
Maple Mustard Vinaigrette
Add all vinaigrette ingredients to a small jar and shake until thoroughly combined.
Brussels Sprouts
In a large pan heat 1 tsp olive oil over medium heat. Add brussels sprouts, seasoning to taste with salt and pepper. Cook for 5-10 minutes, tossing occasionally, until the sprouts are tender and golden brown. Add kale and toss until soft and wilted. Drizzle dressing over vegetables and toss until well coated, then remove from heat. Divide sprout mixture between two bowls, then top with wild rice, butternut squash, walnuts, and pepitas.
Reviews
Tried this recipe? Be the first person to leave a review!
