Get ready to transform your ordinary salad into a culinary masterpiece that captures the essence of autumn in every single bite! This Roasted Fall Salad with Maple Vinaigrette is not just a dish – it's a sensory journey through the most delicious season. Imagine golden-roasted butternut squash, crispy Brussels sprouts, and a sweet-tangy maple dressing that will have you dreaming about this recipe long after the last forkful.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups mixed greens
- 1 cup butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/4 cup feta cheese, crumbled
- 1/4 cup maple syrup
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting vegetables, allowing them to caramelize and develop a rich flavor.
- Prepare the butternut squash by peeling it, removing the seeds, and cutting it into 1-inch cubes. This size will ensure even cooking and tenderness.
- Rinse the Brussels sprouts under cold water, then trim the stem ends and cut them in half. This will help them cook evenly and allow the edges to crisp up nicely.
- In a large mixing bowl, combine the cubed butternut squash and halved Brussels sprouts. Drizzle with olive oil, and season with salt and pepper to taste. Toss until the vegetables are evenly coated.
- Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. This prevents sticking and makes for easy cleanup.
- Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and golden brown, stirring halfway through to ensure even cooking.
- While the vegetables are roasting, prepare the maple vinaigrette. In a small bowl, whisk together the maple syrup and apple cider vinegar until well combined. Adjust the seasoning with salt and pepper according to your taste.
- Once the vegetables are done roasting, remove them from the oven and let them cool slightly. This will help preserve the crispness of the greens when combined.
- In a large salad bowl, add the mixed greens. Top with the roasted butternut squash and Brussels sprouts, dried cranberries, and crumbled feta cheese.
- Drizzle the maple vinaigrette over the salad and gently toss everything together until the greens are well coated with the dressing.
- Serve immediately while the salad is warm, or refrigerate for a short time if you prefer a cooler salad. Enjoy your Roasted Fall Salad with Maple Vinaigrette!
Tips
- Temperature is Key: Always preheat your oven to exactly 400°F for perfect vegetable roasting. This ensures caramelization without burning.
- Cutting Technique Matters: Cut your butternut squash and Brussels sprouts into uniform sizes to guarantee even cooking and beautiful presentation.
- Don't Overcrowd the Baking Sheet: Spread vegetables in a single layer to allow proper roasting and prevent steaming.
- Fresh Ingredients Make a Difference: Use the freshest mixed greens and highest quality maple syrup you can find for maximum flavor impact.
- Serve Immediately: This salad is best enjoyed warm, so time your roasting and assembly carefully to preserve the perfect texture and temperature.
- Customize Your Salad: Feel free to add toasted nuts like pecans or walnuts for extra crunch and autumnal flavor.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 6g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 15mg
