Introduction

As the leaves begin to turn and the air carries a crispness, nothing captures the essence of autumn quite like a vibrant salad. This Maple-Glazed Brussels Sprouts and Butternut Squash Salad is not only packed with seasonal flavors but also elevated with the rich, creamy texture of burrata and the crunch of walnuts. It’s a delightful medley that forms a perfect centerpiece for any fall gathering or a simple, satisfying dinner.

This salad combines roasted Brussels sprouts and squash that are drizzled in a sweet and savory maple glaze. Each bite harmonizes the earthiness of the vegetables with the subtle sweetness of maple syrup, complemented by creamy burrata and salty feta. The addition of crispy bacon brings a delightful umami note, while walnuts introduce a toasted crunch. It’s a dish that promises both flavor and satisfaction.

Whether you’re hosting a holiday feast or looking for a hearty side dish, this salad is sure to impress. The interplay of textures and flavors makes it a standout. Prepare to delight in a colorful spread that will have everyone asking for seconds.

Ingredients

1 lb Brussels sprouts, halved
Brussels sprouts are the stars of the show, offering a slightly sweet, nutty flavor when roasted. Their firm texture stands up well to the maple glaze, making them a hearty addition to the salad.
1 lb butternut squash, peeled and cubed
Butternut squash adds a creamy and naturally sweet element to the dish. Its vibrant color not only enhances the salad visually but also provides richness that balances the tangy flavors of the cheese.
3 tbsp pure maple syrup
Maple syrup brings a wonderful sweetness that contrasts with the bitterness of roasted vegetables. It caramelizes beautifully, adding depth and allure to the flavor profile.
2 tbsp olive oil
Olive oil is essential for roasting the vegetables, helping them develop a golden-brown exterior while keeping the insides tender. It also enriches the salad with healthy fats that promote satiety.
Salt and pepper to taste
Simple seasonings of salt and pepper enhance the natural flavors of the ingredients, ensuring a well-rounded taste experience without overshadowing the main components.
4 oz burrata cheese
Burrata is creamy and indulgent, adding a luxurious mouthfeel to the salad. Its rich flavor balances the nuttiness of the Brussels sprouts and squash, providing a delightful contrast.
4 oz feta cheese, crumbled
Feta adds a salty, tangy kick that juxtaposes nicely with the sweet maple glaze. Its crumbly texture complements the creaminess of the burrata, bringing harmony to the dish.
4 slices of bacon, cooked and crumbled
Crispy bacon introduces a savory crunch and a smoky flavor that’s hard to resist. It enhances the overall umami profile of the salad, making each bite irresistible.
1/2 cup walnuts, roughly chopped
Walnuts offer a delightful crunch and nutty flavor, enriching the salad’s texture. They also provide healthy fats, making the dish more filling and nourishing.
1 tbsp balsamic vinegar (optional)
A touch of balsamic vinegar can heighten the flavor complexity of the salad. Its acidity cuts through the sweetness of the maple syrup, creating a more balanced taste overall.

Directions & Preparation

Step 1: Preheat the oven to 400°F (200°C).

Preheating the oven is vital for ensuring even roasting of the vegetables. A hot oven allows Brussels sprouts and squash to caramelize effectively, enhancing their natural sweetness and flavor. Take the time to let your oven reach the desired temperature before moving on to the next step.

Step 2: Prepare the Brussels sprouts and butternut squash.

Halving the Brussels sprouts allows them to roast evenly, getting crispy on the outside while remaining tender inside. Cubing the butternut squash into even pieces ensures that they cook at a similar rate, creating a uniform texture throughout the salad. The goal is to have both vegetables caramelized and tender when they come out of the oven.

Step 3: Toss the vegetables with olive oil, maple syrup, salt, and pepper.

Coating the Brussels sprouts and squash with a mixture of olive oil and maple syrup is key to achieving that delicious glaze. The oil helps with roasting and adds richness, while the maple syrup brings sweetness that will caramelize during cooking. Make sure every piece is thoroughly coated for the best flavor.

Step 4: Spread the coated vegetables on a baking sheet.

Spreading the vegetables in a single layer is essential for proper roasting. If they’re too crowded, they will steam rather than roast, which won’t yield the desired crispy texture. Opt for a rimmed baking sheet to catch any caramelization drippings.

Step 5: Roast the vegetables for 25-30 minutes until caramelized.

Checking for doneness at around the 25-minute mark is a good practice. You want the edges of the Brussels sprouts to be golden brown and the squash tender. Stirring once halfway through promotes even roasting and ensures that all sides get that sweet caramelization.

Step 6: While the vegetables are roasting, prepare the toppings.

Preparing the toppings while the vegetables roast allows you to maximize efficiency. Crumbling the feta and chopping the walnuts ahead of time ensures that the salad can come together quickly once the roasted elements are ready. It also allows you to control the sizes of the toppings to your liking.

Step 7: Assemble the salad in a large bowl.

Layering the salad creates an enticing presentation. Start with the roasted Brussels sprouts and butternut squash at the base, then gently add the burrata, crumbled feta, crumbled bacon, and walnuts. This not only makes for a beautiful display but also ensures that every bite delivers a balance of flavors and textures.

Step 8: Drizzle with balsamic vinegar if desired.

Drizzling balsamic vinegar is optional, but it can elevate the dish significantly. The acidity helps to cut through the richness of the cheeses and bacon, tying all the components together harmoniously. Use it sparingly so it does not overpower the other flavors.

Step 9: Serve immediately, garnished with freshly cracked pepper.

Serving the salad immediately while the vegetables are still warm enhances the overall experience. The warmth amplifies the flavors and creates a cozy feeling, perfect for autumn dining. A sprinkle of freshly cracked pepper brightens the dish and introduces a slight kick for an exciting finish.

The Sweet and Savory Attraction

One of the most delightful aspects of this salad is how the sweet maple glaze interacts with the earthy tones of Brussels sprouts and butternut squash. As they roast, the natural sugars caramelize, adding an irresistible depth to the vegetables. This sweet and savory phenomenon not only captivates your palate but also transforms traditional salad elements into something truly special.

Creamy Texture from Cheese

The inclusion of both burrata and feta creates a dynamic texture profile that enhances the overall eating experience. The burrata’s creamy interior oozes indulgently, while the feta’s briny notes offer a sharp contrast. Together, they elevate the simple roasted vegetables to gourmet status, making this salad a standout dish rather than just another side.

Crunch Matters

Adding walnuts and crispy bacon ensures that every bite of this salad has a satisfying crunch. Textural contrast is important to keep the dish exciting and enjoyable. The crunch from the walnuts and the smoky kick from the bacon not only enhance the flavor complexity but also make this salad a more filling and balanced meal option.

FAQs

What is the best way to cut the butternut squash?

To cut butternut squash safely and efficiently, use a sharp knife and first slice it in half lengthwise to remove the seeds. Then, peel each half before cutting it into cubes. This method makes it much easier to handle.

Can I use other nuts instead of walnuts?

Yes, feel free to substitute walnuts with toasted pecans or sliced almonds for a different flavor and texture. Just be sure they are slightly toasted to bring out their natural oils.

How do I prevent my Brussels sprouts from becoming mushy?

To avoid mushy Brussels sprouts, make sure they are cut evenly and do not overcrowd the baking sheet. Roasting them at a high temperature helps them crisp up nicely while keeping the insides tender.

What should I do if my salad is too sweet?

If the salad turns out too sweet, you can add a splash more balsamic vinegar to introduce acidity, which helps balance the flavors. Adding a pinch of salt can also counteract the sweetness.

How can I adjust the recipe for a larger crowd?

To scale the recipe, simply multiply the ingredient amounts according to the number of servings you need. Ensure you have ample baking sheets available to avoid crowding the veggies, which can lead to steaming instead of roasting.

Can I add more vegetables to this salad?

Absolutely! Vegetables like roasted carrots or sweet potatoes would complement the dish beautifully. Just ensure they have similar cooking times for even roasting.

Conclusion

This Maple-Glazed Brussels Sprouts and Butternut Squash Salad with Burrata, Bacon, Walnuts, and Feta is a celebration of autumnal flavors that is sure to impress. With its combination of sweet, savory, and creamy elements, it creates a hearty meal that doesn’t skimp on style or taste.

Whether it’s a main dish at dinner or something special for a gathering, this salad embodies comfort food while also being visually stunning and packed with nutrition. Don’t hesitate to make this colorful dish a staple in your fall cooking repertoire.

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