Sweet maple glazed butternut squash and Brussels sprout salad is the perfect salad for this fall. A quick and easy sheet pan recipe, soft butternut squash bites, thinly sliced sprouts and chopped walnuts roasted in a warm pure maple glaze. Tossed with a sprinkle of pomegranate arils and parmesan cheese. It’s incredibly vibrant, the colors are beautiful and the flavors are unstoppable.
Butternut Squash
For this dish, the easiest option is to use the pre-cut butternut chucks at the grocery store. Find a package where the butternut squash looks ripe, an orange hue. Oven roasted until fork-tender and soft. The most delicious sweetness of the squash will shine through.
Brussels Sprouts
Just like butternut squash, Brussels sprouts also have a sweet nutty flavor which makes them the perfect pair. You can buy them prepackaged and already cut or clean and trim them yourself. They will cook quickly and perfectly along side the butternut squash which makes this the ideal side dish for any meal.
Maple Glaze
The sweet caramelization of the butternut squash and Brussels sprouts come from being roasted with a maple glaze made from a heavy drizzle of pure maple syrup.
Walnuts
Roasted chopped walnuts add a nutty earthy crunch. The perfect topping for the warm sweet maple glazed butternut squash and Brussels sprout salad.
Pomegranate Arils (seeds)
My daughters love these little pops of flavor that burst with freshness. They also add a gorgeous pop of color. You can buy just the arils or you can take them out of the middle of the whole pomegranate. Press the pomegranate between your palm and roll on the counter with a little bit of pressure, this will loosen the arils. Slice down the middle and remove the arils. Rinse and add into the salad.
Maple Glazed Butternut Squash and Brussels Sprout Salad
Ingredients
- 16-20 oz Cubed Butternut Squash
- 16-20 oz Sliced Brussels Sprouts
- ¼ tsp Salt
- 1 TBSP Olive Oil
- ¼ cup Pure Maple Syrup - divided
- 1 cup Chopped Walnuts
- ½ cup Pomegranate Arils (seeds)
- ¼ cup Parmesan Cheese - shredded off the block
Instructions
- Preheat the oven to 400F.
- On a sheet pan, layout the butternut squash and Brussels sprouts in a single layer.16-20 oz Cubed Butternut Squash, 16-20 oz Sliced Brussels Sprouts
- Add the salt, drizzle of olive oil and 2 TBSP of the pure maple syrup. Toss the butternut squash and Brussels sprouts to coat.¼ tsp Salt, 1 TBSP Olive Oil, ¼ cup Pure Maple Syrup - divided
- Roast at 400F for 15 minutes.
- Toss and add walnuts and 2 TBSP of pure maple syrup. Roast for another 10 minutes until the butternut squash and Brussels sprouts are fork tender.1 cup Chopped Walnuts
- Before serving add the pomegranate arils and Parmesan cheese.½ cup Pomegranate Arils (seeds), ¼ cup Parmesan Cheese - shredded off the block
