Squash Salad
Prep time: 15 mins | Servings: 4
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 5 Points
Protein: 6g
Net Carbs: 19g
Fat: 14g
Calories: 210 kcal
Description
Vibrant, savory, and loaded with autumn-inspired flavors, this Roasted Brussels Sprouts and Butternut Squash Salad is an absolute showstopper! Caramelized roasted Brussels sprouts and tender butternut squash are tossed with crunchy pecans, tart dried cranberries, and creamy feta or goat cheese, then finished with a delightful maple and balsamic drizzle.
Anti-Inflammatory Highlights
Brussels Sprouts & Butternut Squash: Packed with vitamins A, C, and K, fiber, and powerful antioxidants like beta-carotene that help combat oxidative stress and support immune wellness.
Pecans & Olive Oil: Provide heart-healthy monounsaturated fats and essential minerals to promote cardiovascular health and reduce systemic inflammation.
Ingredients
1 lb Brussels sprouts, halved
3 cups butternut squash, cubed
3 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/4 cup dried cranberries
1/3 cup pecans, chopped
1/3 cup feta or goat cheese, crumbled
1 tbsp maple syrup
1 tbsp balsamic glaze, optional
1 tsp thyme, dried or fresh
Instructions
1. Prep the Oven & Pan: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Season the Veggies: Place the halved Brussels sprouts and cubed butternut squash on the prepared baking sheet. Drizzle with olive oil, then sprinkle evenly with salt, black pepper, garlic powder, and thyme. Toss thoroughly until everything is well coated.
3. Roast to Caramelized Perfection: Spread the vegetables into a single layer. Roast in the preheated oven for 25 to 30 minutes, tossing halfway through, until tender and lightly browned.
4. Assemble the Salad: Transfer the warm roasted Brussels sprouts and butternut squash to a large serving bowl.
5. Add Toppings: Scatter the dried cranberries, chopped pecans, and crumbled feta or goat cheese over the top.
6. Drizzle & Serve: Drizzle the maple syrup and optional balsamic glaze gently over the salad. Toss lightly or serve immediately while warm!