High-Protein Roasted Brussels Sprout & Butternut Squash Salad is a fresh and colorful salad. It contains butternut squash, shallots, olive oil, Brussels sprouts, sherry vinegar, tahini, maple syrup, rosemary, dried cranberries, and toasted pecans or walnuts. This salad contains tahini and nuts, so it is not perfect for a nut-free diet; however, use a nut-free substitute for this purpose. This High-Protein Roasted Brussels Sprout & Butternut Squash Salad is prepared in 45 minutes, perfect for a quick lunch or dinner. Pair this salad with grilled chicken, quinoa, and whole-grain bread. We would easily store this salad in the fridge but not in the freezer, so it is not perfect for long-term storage.
STATS:
- Caloric count: 250 kcal
- Prep Duration: Fifteen minutes
- Portion size: 1 & ½ cups
- Cook Duration: Thirty minutes
- Cuisine: American-Inspired
- Total time: 45 minutes
- Course: Salad, Side Dish
- Diet: Vegetarian, Gluten-Free
- Serving: 6
EQUIPMENT:
- Large baking sheet
- Big mixing vessel
- Whisk
- Small vessel
- Knife
- Parchment paper
- Cutting board
INGREDIENTS:
- 4½ cups cubed butternut squash (¾-inch)
- 3 medium shallots, quartered
- 4½ teaspoons olive oil, divided
- 1 pound fresh Brussels sprouts, halved lengthwise or quartered if very large
- ½ teaspoon salt, divided
- 1 tablespoon plus 1½ teaspoons sherry vinegar
- 1 tablespoon tahini
- 1 teaspoon pure maple syrup
- 1 teaspoon finely chopped fresh rosemary
- ½ teaspoon ground black pepper
- â…“ cup dried cranberries
- â…“ cup chopped toasted pecans or walnuts, optional
INGREDIENT NOTES:
BUTTERNUT SQUASH:
- Include the fresh butternut squash to add a naturally sweet taste to the salad. We also have to cut it into evenly sized ¾-inch cubes, so they roast evenly and develop nice golden and caramelized edges. We can also utilize pre-cut squash to save preparation time.
BRUSSELS SPROUTS:
- We have to use fresh Brussels sprouts so they become tender inside while developing nice browned and crispy edges. We have to halve the smaller sprouts and quarter the very large ones so they cook evenly.
SHALLOTS:
- Add the quartered shallots to include a mild onion taste in the salad. They will become sweet and lightly caramelized during the roasting process without overpowering the other vegetables.
OLIVE OIL:
- It is utilized to coat the vegetables and help them brown nicely during roasting, and it also includes healthy fats. We have to divide the olive oil so the butternut squash and Brussels sprouts can be seasoned separately.
TAHINI:
- Put the tahini to form the creamy foundation of the dressing and include a rich and nutty taste. Stir the tahini well before measuring because natural tahini can separate in the jar.
SHERRY VINEGAR:
- Pour the sherry vinegar to offer a tangy and acidic taste in the salad, which will nicely balance the sweetness of the butternut squash, dried cranberries, and maple syrup. We would also utilize red wine vinegar if required.
MAPLE SYRUP:
- Include a small quantity of pure maple syrup to include a subtle sweet taste, which will nicely balance the tangy flavor of the sherry vinegar.
ROSEMARY:
- Add the fresh rosemary to include an earthy and aromatic taste, which will nicely pair with the roasted butternut squash, Brussels sprouts, and shallots.
DRIED CRANBERRIES:
- Include the dried cranberries to offer the chewy texture & natural sweet taste in salad. We would also utilize unsweetened dried cranberries if we want to reduce the added sugar.
PECANS OR WALNUTS:
- Add the toasted pecans or walnuts to include a crunchy texture and healthy fats. They are optional, but we would utilize them to add excellent texture and a rich nutty taste to the salad.
INSTRUCTIONS:
- We have to preheat the oven to 425°F and place the parchment on the tray.
- Add the butternut squash cubes & shallots to the tray, add the olive oil + black pepper & salt on it, and mix them to coat.
- Now roast the squash for 15 minutes; then add the Brussels sprouts to the vessel along with olive oil + salt & black pepper, then mix to coat them.
- Take out the tray, then include the Brussels sprouts in it and roast for another fifteen to twenty minutes till the squash gets soft and the sprouts get golden.
- Add the tahini, sherry vinegar, maple syrup, black pepper, & rosemary in the small vessel and whisk to make it smooth. Add the water if the dressing is thick.
- Add the roasted vegetables to the big serving bowl, then include the cranberries and pecans.
- Then include the tahini dressing on the vegetables and mix them softly to combine and serve.
SERVING SUGGESTIONS:
PROTEIN:
- Grilled chicken
- Baked salmon
- Roasted turkey
GRAIN:
- Quinoa
- Brown rice
- Farro
BREAD:
- Whole-grain bread
- Sourdough
- Whole-wheat pita
TOPPINGS:
- Pumpkin seeds
- Crumbled feta
- Toasted sunflower seeds
SAUCES & DRESSINGS:
- Lemon tahini dressing
- Balsamic glaze
- Greek yogurt herb dressing
TIPS:
- We have to cut the vegetables in the same size so they get roasted in equal time.
- Don’t overcrowd the tray, or else the vegetables will get steamed.
- Roast the pecans or walnuts, then add them to the salad to include the deep nutty taste.
- Include the dressing while the vegetables are warm so they absorb flavors properly.
- Add the grilled chicken, lentils, quinoa, or chickpeas to add more protein to it.
STORAGE INFORMATION:
FRIDGE:
- Include the salad in the vessel and store it for four days.
FREEZER:
- Don’t freeze the salad as the Brussels sprouts & butternut squash become soft.
FAQs:
Will I prepare the salad in advance?
- Yes, we can roast the veggies and prepare the dressing and store them for 2 days.
Is this roasted salad vegan?
- The items are already vegan as long as the maple syrup and other packaged items are certified.
Will we include extra protein in this salad?
- Yes, include chickpeas, edamame, chicken, lentils, quinoa, or tofu to add extra protein to it.
NUTRITIONAL INFORMATION:
Calories: 250 kcal
Net carbs: 29 g
Iron: 2 mg
Total carbs: 35 g
Vitamin A: 690 mcg RAE
Fiber: 6 g
Calcium: 70 mg
Protein: 6 g
Total fat: 12 g
Sodium: 220 mg
Potassium: 650 mg
Serving size: About 1½ cups
Serving: 1
