Warm Roasted Brussels Sprouts and Butternut Squash Salad
Roasted caramelized brussels sprouts and butternut squash are served with a rich vinaigrette and crunchy olive oil croutons.
Servings 4
Ingredients
- 1 pound (450 g) brussels sprouts
- 2 pounds (900 g) chopped 1-inch cubes butternut squash (about 4-5 cups)
- 1 tsp dry thyme
- ½ cup plus 1 tbsp extra virgin olive oil
- ¼ tsp thick sea salt
- Fresh ground pepper
- ½ small red onion, thinly sliced
- 3 tbsp white wine vinegar or sherry vinegar
- ½ cup chopped fresh parsley
- 1 cup whole grain olive oil croutons click here for recipe>> Olive Oil Croutons
Instructions
- Preheat the oven at 400 F (200 C) and prepare a large pan by lining it with aluminum foil.
- Prepare your veggies: cut the squash in cubes about ½ inch in size (1.25 cm) and rinse the brussels sprouts.
- Place in a large bowl, sprinkle with the thyme, add a pinch of salt and ground pepper. Drizzle with 3 tbsp olive oil and toss until all the vegetables are coated with the olive oil. Spread on the pan and roast for about 30 minutes.
- In the meantime, thinly slice the onion and place it in a small bowl. Drizzle over it all the vinegar and let it soak.
- Once the vegetables are roasted, remove them, and let them cool down for 5 minutes. Slice some the brussels sprouts in half. Place in a bowl and set aside.
- In a small bowl mix the vinegar-onion mixture with the rest of the olive oil to make a dressing. Drizzle over the vegetables.
- Add 1 cup olive oil croutons and toss. Sprinkle with the chopped parsley and additional salt for taste. Serve warm or at room temperature.
Notes
- This salad is best served warm or at room temperature. If you are planning to eat it over a period of 1-2 days then I would recommend not adding the croutons all at once, but rather at the time of serving. The salad can be stored in the refrigerator for 2-3 days. The salad can be stored in the refrigerator for 2-3 days.
- Make the olive oil croutons using this recipe: *You can make the 1-2 days ahead.