Roasted fall greens like maple-cinnamon butternut squash and Brussels sprouts make the proper autumn facet dish that pairs nicely with nearly any predominant course! Topped with toasted pecans, pumpkin seeds, dried cranberries, and feta cheese, this crowd-pleasing salad is just not solely a feast for the eyes but additionally a wonderful addition to your Thanksgiving and Christmas vacation menu!
Roasted fall greens with pecans, cranberries, and feta
Every year, I experiment with new methods to organize my two favourite fall greens: butternut squash and Brussels sprouts. This yr, I created a facet dish that has rapidly develop into a household favourite. I tossed cubed butternut squash with olive oil, maple syrup, and cinnamon, then roasted it within the oven. Brussels sprouts had been tossed with salt, pepper, and olive oil earlier than being roasted as nicely. Then, I mixed these roasted fall greens with toasted pecans, pumpkin seeds, tangy feta cheese, and plumped dried cranberries. The dressing is easy—lemon juice, maple syrup, and olive oil—and it’s excellent for the vacations. Plus, this facet dish could be made forward! This can be a nice recipe so as to add to your Christmas or Thanksgiving menu as it is going to pair nicely with the turkey, ham, prime rib, and every other vacation predominant course. It’s also an ideal addition to any vegetarian Thanksgiving menu!
Principal components and substitutions
- Butternut squash – I peeled the entire, medium-sized squash and diced it into 1-inch cubes. Pre-cut squash is commonly stocked in shops. Candy potatoes or yams are good options.
- Brussels sprouts – These cruciferous greens resemble tiny cabbages. You’ll be able to substitute with blanched contemporary inexperienced beans (cooked for 3 minutes) or roasted inexperienced beans.
- Pecans – I toast them earlier than including to the roasted fall veggies. Walnuts can be utilized in its place.
- Pumpkin seeds – Use uncooked or roasted seeds. Sunflower seeds additionally work nicely.
- Dried cranberries – I used Craisins. You’ll be able to substitute with raisins, dried figs, blueberries, or cherries.
- Feta cheese – It provides creaminess and tang. You should use goat cheese or crumbled Gorgonzola cheese as substitutes.
- Maple-lemon dressing – It is made with 2 tablespoons of maple syrup, 2 tablespoons of contemporary lemon juice, and a pair of tablespoons of olive oil. Honey or lime juice can be utilized as substitutes.
The best way to make it forward
This fall vegetable recipe could be ready as much as 2 days prematurely and saved within the fridge. The entire recipe (with the components quantities and the detailed directions) is within the recipe card beneath (scroll down). These are the tips about how you can put together it prematurely:
- Roast the butternut squash and Brussels sprouts forward of time and refrigerate.
- Toast the pecans and retailer them with the pumpkin seeds in a small plastic bag within the fridge.
- Plump the dried cranberries by soaking them in sizzling water, then refrigerate.
- Make the salad dressing prematurely and refrigerate.
- On the day of serving, merely mix the roasted greens, pecans, pumpkin seeds, and cranberries. High with feta cheese and drizzle with the dressing.
Recipe suggestions
- Line the baking sheet with parchment paper to maintain the roasted butternut squash crispy and make cleanup simpler.
- When roasting, keep away from overcrowding the baking sheet. Area out the cubed squash to make sure each bit turns into crispy and crunchy.
- Serve it heat or at room temperature, not chilly from the fridge.
Storage suggestions
Retailer the leftover roasted vegetable salad in an hermetic container within the fridge for as much as 4 days. For finest outcomes, hold the pecans and pumpkin seeds separate and add them simply earlier than serving to take care of their crunch.
Different roasted fall vegetable recipes to strive
- Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries
- Thanksgiving Roasted Veggies (Inexperienced Beans and Butternut Squash) with Bacon and Pumpkin Seeds
- Autumn Hen Dinner with Roasted Greens
- Winter Roasted Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets
- Garlic Butter Steak with Brussels Sprouts and Butternut Squash
- Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash
Roasted Fall Greens (Maple-Cinnamon Butternut Squash and Brussels Sprouts)
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Components
Roasted Brussels Sprouts:
- 12 oz Brussels sprouts ends trimmed, yellow leaves eliminated, every sliced in half
- 2 tablespoons olive oil
- ¼ teaspoon Salt to style
Roasted Butternut Squash:
- 1 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (I used butternut squash that was 7 inches lengthy).
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- ½ teaspoon floor cinnamon
Different Components:
- ½ cup pumpkin seeds
- 1 cup pecan halves
- ½ cup dried cranberries
- 4 oz feta cheese crumbled
- ½ cup pomegranate arils elective
Dressing
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons additional virgin olive oil
Directions
Roast Brussels sprouts
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Preheat oven to 400 F. Line the baking sheet with parchment paper.
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In a medium bowl, mix halved Brussels sprouts, 2 tablespoons of olive oil, salt (to style), and toss to mix.
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Add Brussels sprouts lower sides down onto a parchment paper-lined baking sheet, and roast within the oven at 400 F for about 20-25 minutes. The lower sides must be properly and partially charred however not blackened (see my images).
Roast butternut squash
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Preheat oven to 400 F. Line the baking sheet with parchment paper.
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In a medium bowl, mix cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to combine.
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Place butternut squash in a single layer on the baking sheet. Roast for 20-25 minutes, till softened.
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Observe: You’ll be able to roast each Brussels sprouts and butternut squash on 2 separate baking sheets or on one massive baking sheet on the identical time, on the identical rack or on totally different racks.
Toast pecans
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Toast the pecans for about 5 minutes (perhaps a bit longer) within the preheated oven at 350 F till they get barely darker in shade.
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Observe: pecans burn actually quick, so make certain to verify the nuts after 5 minutes and ceaselessly afterward.
Plump up dried cranberries
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To plump dried cranberries, soak them in sizzling boiling water for about 3 minutes in a small heat-proof bowl or cup. You’ll be able to microwave the water to warmth it. Drain nicely.
Make salad dressing
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In a small bowl, tall cup, or a mason jar, mix salad dressing components. Whisk with a fork till emulsified. You’ll be able to double the dressing if you happen to like extra dressing in your salad.
Meeting
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In a big bowl, mix roasted Brussels sprouts, roasted butternut squash, pecans, pumpkin seeds, and dried cranberries, and blend to mix.
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High with crumbled feta cheese and pomegranate seeds (elective). Drizzle with the salad dressing.
Notes
In search of extra Thanksgiving facet dishes ?
- I’ve put collectively a complete assortment of 60 Thanksgiving facet dishes , organized by ingredient. It is the proper useful resource for fast vacation inspiration, and these sides are additionally supreme for Christmas and New Yr’s Eve celebrations.
In search of a whole Thanksgiving menu?
- Do not miss my 50 Finest Thanksgiving Recipes (The Full Vacation Menu), which covers all of it: fall-inspired appetizers, facet dishes, salads, predominant programs, pasta dishes, desserts, and even breakfast concepts. This curated vacation menu options time-tested, reader-favorite Thanksgiving recipes which have been common for years (I have been sharing recipes since 2012).
Vitamin
