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