Prep Time:15 minsAdditional Time:40 minsTotal Time:55 minsServings:4Yield:5 cupsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:40 minsTotal Time:55 minsServings:4Yield:5 cups
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Yield:5 cups
Yield:
5 cups
Jump to Nutrition Facts
Jump to recipeThe flavors of fall are on full display with ourRoasted Brussels Sprout & Butternut Squash Salad. This easy sheet pan side will be a crowd pleaser, but will also free up your time to work on other dishes. It can be made in advance if needed, which is a total win for holiday meal prep. Tender, roasted Brussels sprouts and butternut squash with antioxidant-rich shallots are dressed in a sweet-savory maple tahini dressing with earthy notes from the aromatic rosemary—a delight for your senses. You’ll get a burst of sweetness from the dried cranberries and a crunch from the nuts, adding some additional fiber to this already fiber-rich dish. Keep reading for our expert tips on how to make this ahead and save some time in the kitchen.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!To save time, consider purchasing packages of precut butternut squash.Ensuring the vegetables are approximately the same size before cooking will help them cook evenly and finish simultaneously.If you desire a lot of caramelization on your vegetables and don’t mind the cleanup, skip using nonstick baking sheets or lining the baking pans with parchment paper or foil.You can swap the cranberries for pomegranate seeds. You can substitute pumpkin seeds for pecans or walnuts.Nutrition NotesBrussels sproutsare cruciferous vegetables and considered in-season in the fall and winter months. As with other cruciferous vegetables, Brussels sprouts are high in fiber and antioxidants that are excellent for keeping your heart healthy. They also have anti-cancer compounds that can help reduce and fight cancer.Butternut squashis packed with an inflammation-lowering nutrient called beta-carotene. This antioxidant converts to vitamin A in the body, which is also important for immune health and vision. Butternut squash adds to the fiber in this side dish—great for your heart and your digestive system.Shallotsare an underutilized allium with a more delicate onion-y flavor—a great accompanying vegetable for this healthy side. Like many other vegetables, shallots have potassium, which can help reduce the amount of sodium in your body and may lower your blood pressure, which is important to keep your heart healthy.
Jump to recipe
The flavors of fall are on full display with ourRoasted Brussels Sprout & Butternut Squash Salad. This easy sheet pan side will be a crowd pleaser, but will also free up your time to work on other dishes. It can be made in advance if needed, which is a total win for holiday meal prep. Tender, roasted Brussels sprouts and butternut squash with antioxidant-rich shallots are dressed in a sweet-savory maple tahini dressing with earthy notes from the aromatic rosemary—a delight for your senses. You’ll get a burst of sweetness from the dried cranberries and a crunch from the nuts, adding some additional fiber to this already fiber-rich dish. Keep reading for our expert tips on how to make this ahead and save some time in the kitchen.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!To save time, consider purchasing packages of precut butternut squash.Ensuring the vegetables are approximately the same size before cooking will help them cook evenly and finish simultaneously.If you desire a lot of caramelization on your vegetables and don’t mind the cleanup, skip using nonstick baking sheets or lining the baking pans with parchment paper or foil.You can swap the cranberries for pomegranate seeds. You can substitute pumpkin seeds for pecans or walnuts.Nutrition NotesBrussels sproutsare cruciferous vegetables and considered in-season in the fall and winter months. As with other cruciferous vegetables, Brussels sprouts are high in fiber and antioxidants that are excellent for keeping your heart healthy. They also have anti-cancer compounds that can help reduce and fight cancer.Butternut squashis packed with an inflammation-lowering nutrient called beta-carotene. This antioxidant converts to vitamin A in the body, which is also important for immune health and vision. Butternut squash adds to the fiber in this side dish—great for your heart and your digestive system.Shallotsare an underutilized allium with a more delicate onion-y flavor—a great accompanying vegetable for this healthy side. Like many other vegetables, shallots have potassium, which can help reduce the amount of sodium in your body and may lower your blood pressure, which is important to keep your heart healthy.
The flavors of fall are on full display with ourRoasted Brussels Sprout & Butternut Squash Salad. This easy sheet pan side will be a crowd pleaser, but will also free up your time to work on other dishes. It can be made in advance if needed, which is a total win for holiday meal prep. Tender, roasted Brussels sprouts and butternut squash with antioxidant-rich shallots are dressed in a sweet-savory maple tahini dressing with earthy notes from the aromatic rosemary—a delight for your senses. You’ll get a burst of sweetness from the dried cranberries and a crunch from the nuts, adding some additional fiber to this already fiber-rich dish. Keep reading for our expert tips on how to make this ahead and save some time in the kitchen.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients4½cupscubed butternut squash (3/4-inch)3mediumshallots, quartered4½teaspoonsolive oil, divided1poundfresh Brussels sprouts, halved lengthwise or cut into quarters if very large½teaspoonsalt, divided1tablespoonplus1 1/2teaspoonssherry vinegar1tablespoontahini1teaspoonpure maple syrup1teaspoonfinely chopped fresh rosemary½teaspoonground pepper⅓cupdried cranberries⅓cupchopped toasted pecans or walnuts (Optional)
Cook Mode(Keep screen awake)
Ingredients
4½cupscubed butternut squash (3/4-inch)
3mediumshallots, quartered
4½teaspoonsolive oil, divided
1poundfresh Brussels sprouts, halved lengthwise or cut into quarters if very large
½teaspoonsalt, divided
1tablespoonplus1 1/2teaspoonssherry vinegar
1tablespoontahini
1teaspoonpure maple syrup
1teaspoonfinely chopped fresh rosemary
½teaspoonground pepper
⅓cupdried cranberries
⅓cupchopped toasted pecans or walnuts (Optional)
Directions
Preheat oven to 425°F. Combine 4 1/2 cups squash, 3 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 1 pound 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 1 tablespoon plus 1 1/2 teaspoons vinegar, 1 tablespoon tahini, 1 teaspoon maple syrup, 1 teaspoon rosemary, 1/2 teaspoon 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 1/3 cup cranberries and the dressing; toss to coat. If desired, sprinkle with 1/3 cup 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.)
To make aheadPrep the ingredients and store them separately in airtight containers in the refrigerator for up to 2 days. Let stand at room temperature for 30 minutes before combining and serving.
To make ahead
Prep the ingredients and store them separately in airtight containers in the refrigerator for up to 2 days. Let stand at room temperature for 30 minutes before combining and serving.
Frequently Asked Questions
When purchasing a whole squash, select one that is smooth, beige and free of blemishes, with a matte finish. Make sure it has a stem! The squash should feel heavier than it appears, and you should hear a hollow sound when you tap it with your finger.
The skin of abutternut squashis thin, so you can leave it on when roasting. However, if you prefer to peel it, using a sharp vegetable peeler will make the task much easier. If you feel unsure about handling the peeler around the squash’s curves, you may want to wear a pair of chef’s cut-resistant gloves to protect your hands.
If you make the salad the same day you’re serving it, and you have leftovers, they will last in the refrigerator in an airtight container for about 3 days.
Eatingwell.com, August 2019
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Nutrition Facts(per serving)225Calories8gFat39gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Linda Frahm
