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
Ingredients
- 14 ounces petite Brussel sprouts quartered
- 24 ounces cubed or zig zag butternut squash pieces
- ½ teaspoon garlic powder
- ½ teaspoon parsley
- ⅛ teaspoon thyme dried
- ⅛ teaspoon nutmeg dried
- ⅛ 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!)