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Autumn Salad featuring Maple-Glazed Brussels Sprouts

Maple-Glazed Brussels Sprouts and Butternut Squash Salad with Burrata Bacon Walnuts and Feta made approachable with clear cues, pantry staples, and flexible sw…
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Ingredients Method

Ingredients
  

  • 1 lb Brussels sprouts halved
  • 1 lb butternut squash peeled and cubed
  • 3 tbsp pure maple syrup
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 4 oz burrata cheese
  • 4 oz feta cheese crumbled
  • 4 slices of bacon cooked and crumbled
  • 1/2 cup walnuts roughly chopped
  • 1 tbsp balsamic vinegar optional

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the Brussels sprouts and butternut squash.
  3. Toss the vegetables with olive oil, maple syrup, salt, and pepper.
  4. Spread the coated vegetables on a baking sheet.
  5. Roast the vegetables for 25-30 minutes until caramelized.
  6. While the vegetables are roasting, prepare the toppings.
  7. Assemble the salad in a large bowl.
  8. Drizzle with balsamic vinegar if desired.
  9. Serve immediately, garnished with freshly cracked pepper.