Oven Roasted Butternut Squash & Brussel Sprout Salad

Oven Roasted Butternut Squash & Brussel Sprout Salad with delicious goodies like feta cheese, raisins, and wild rice. Tossed with a balsamic maple dressing!

Hi, friends! OMG, I can almost see the weekend, can you?  It’s calling my name I hear it!  This week hasn’t been particularly stressful or anything, in fact, I feel like I’ve been in a good groove.

Moving recipe stuff to the weekend has definitely helped that’s for sure.  How about you guys?  Are you settling into to fall?

I’m not sure it will ever actually be fall here in Arizona, but I’m hoping.  I literally painted my nails black and told the nail girl it’s because I wish the dark colors of winter were here.

I’m 100% sure she thought I was certifiably insane! Just typing that out makes me feel that I’m insane.  At least Nala still loves me, especially when I’m shooting a recipe…

Not that I’d ever give her any of this particular recipe, but a dog can dream I guess!  Okay, I feel like I’m rambling today so maybe I should ramble about this recipe.  If you remember from last Friday I made this last week for an HH recipe, but it was so good I actually made it again on Sunday and I’ve been eating it for lunch with Tetons Waters 100% grass-fed Andouille Sausage pretty much every day.

I totally stole the idea from a pre-packaged version I saw at whole foods.  Not sure what their dressing was but mine is a mix of balsamic vinegar and maple syrup, so it’s pretty much BOMB.  I was going to do a balsamic reduction, then I thought to myself “ain’t nobody got time for that.”

So I just mixed up the vinegar and maple syrup, it still came out DELICIOUS!  I also added Brussel sprouts, because why not?  This salad pretty much pairs with any protein you want and gives you a delicious mix of veggies, carbs, healthy fats, and tons of flavor for the win!

Ya for fall veggie roasting, now if only Arizona weather would get it together.  BRING ON WINTER!

Oven Roasted Butternut Squash & Brussel Sprout Salad

[clickToTweet tweet=”#salad made from oven roasted butternut squash and Brussel sprouts, tossed with delicious goodies!” quote=”#salad made from oven roasted butternut squash and Brussel sprouts, tossed with delicious goodies!”]

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5 from 4 votes

Oven Roasted Butternut Squash & Brussel Sprout Salad

Oven Roasted Butternut Squash & Brussel Sprout Salad with delicious goodies like feta cheese, raisins, and wild rice. Tossed with a balsamic maple dressing!

Servings: 6

Author: Kelli Shallal MPH RD

Ingredients

• 14 ounces petite Brussel sprouts quartered
• 24 ounces cubed or zig zag butternut squash pieces
• ½ teaspoon garlic powder
• ½ teaspoon parsley
• 1/8 teaspoon thyme dried
• 1/8 teaspoon nutmeg dried
• 1/8 teaspoon all spice
• ½ teaspoon sea salt
• 1 tablespoon avocado oil or olive oil
• 1.5 cups cooked brown or wild rice
• ½ cup raisins
• 1- ounce feta crumbles
• 1 tablespoon balsamic vinegar
• ½ tablespoon maple syrup
• 1-4 tbsps almond slivers

Instructions

• Preheat oven to 425
• Toss Brussel sprouts and butternut squash in seasonings (garlic, thyme, nutmeg, all spice, salt) and oil. Place on a parchment lined baking sheet (you might need two baking sheets for all of it) and bake for 20 minutes. Toss vegetables half way through cooking.  They are done when they are fork tender.
• Combine roasted veggies with rice, raisins, and feta.
• Whisk together the balsamic vinegar and maple syrup then toss the mixture with veggies. Garnish with almond slivers and serve hot!  (However, it's pretty good cold as well!)

Tried this recipe?I'd love to see what you made! Tag me @hungryhobbyRD or tag #hungryhobby if you try this recipe!

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