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Roasted fall greens like maple-cinnamon butternut squash and Brussels sprouts make the proper autumn aspect dish that pairs effectively with virtually any principal course! Topped with toasted pecans, pumpkin seeds, dried cranberries, and feta cheese, this crowd-pleasing salad isn’t solely a feast for the eyes but in addition a superb 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 12 months, I created a aspect dish that has shortly grow to be 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 effectively. Then, I mixed these roasted fall greens with toasted pecans, pumpkin seeds, tangy feta cheese, and plumped dried cranberries. The dressing is straightforward—lemon juice, maple syrup, and olive oil—and it’s good for the vacations. Plus, this aspect dish could be made forward! It is a nice recipe so as to add to your Christmas or Thanksgiving menu as it is going to pair effectively with the turkey, ham, prime rib, and some other vacation principal course. Additionally it is a terrific addition to any vegetarian Thanksgiving menu!
Primary components and substitutions
- Butternut squash – I peeled the entire, medium-sized squash and diced it into 1-inch cubes. Pre-cut squash is usually available in shops. Candy potatoes or yams are good alternate options.
- Brussels sprouts – These cruciferous greens resemble tiny cabbages. You’ll be able to substitute with blanched recent 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 effectively.
- 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 utilize goat cheese or crumbled Gorgonzola cheese as substitutes.
- Maple-lemon dressing – It is made with 2 tablespoons of maple syrup, 2 tablespoons of recent lemon juice, and a couple of tablespoons of olive oil. Honey or lime juice can be utilized as substitutes.
How one can make it forward
This fall vegetable recipe could be ready as much as 2 days prematurely and saved within the fridge. The whole recipe (with the components quantities and the detailed directions) is within the recipe card under (scroll down). These are the tips about find out how to 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 ideas
- 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 ideas
Retailer the leftover roasted vegetable salad in an hermetic container within the fridge for as much as 4 days. For greatest outcomes, preserve 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 attempt
Roasted Fall Greens (Maple-Cinnamon Butternut Squash and Brussels Sprouts)
Roasted fall greens like maple-cinnamon butternut squash and Brussels sprouts make the proper autumn aspect dish! Topped with toasted pecans, pumpkin seeds, dried cranberries, and feta cheese, this crowd-pleasing salad isn’t solely a feast for the eyes but in addition a superb addition to your Thanksgiving and Christmas vacation menu!
Substances
Roasted Brussels Sprouts:
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
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 ought to be properly and partially charred however not blackened (see my photographs).
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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Be aware: 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 (possibly a bit longer) within the preheated oven at 350 F till they get barely darker in shade.
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Be aware: pecans burn actually quick, so make certain to verify the nuts after 5 minutes and often afterward.
Plump up dried cranberries
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 (optionally available). Drizzle with the salad dressing.
Notes
Searching for extra Thanksgiving aspect dishes ?
- I’ve put collectively a complete assortment of 60 Thanksgiving aspect dishes , organized by ingredient. It is the proper useful resource for fast vacation inspiration, and these sides are additionally excellent for Christmas and New 12 months’s Eve celebrations.
Searching for an entire Thanksgiving menu?
- Do not miss my 50 Finest Thanksgiving Recipes (The Full Vacation Menu), which covers all of it: fall-inspired appetizers, aspect dishes, salads, principal programs, pasta dishes, desserts, and even breakfast concepts. This curated vacation menu options time-tested, reader-favorite Thanksgiving recipes which were in style for years (I have been sharing recipes since 2012).
Diet
Diet Data
Roasted Fall Greens (Maple-Cinnamon Butternut Squash and Brussels Sprouts)
Quantity per Serving
% Every day Worth*
* % Every day Values are primarily based on a 2000 calorie eating regimen.
Diet Disclaimer:
The dietary info on this web site is just an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this website isn't assured. It shouldn't be used as an alternative choice to an expert nutritionist’s recommendation.
