The fresh and fruity salads of summer are long gone, and the flavors of fall are in full force! I love a good salad, but I like them warm in the colder months. This Roasted Brussels and Butternut Salad is the perfect way to celebrate fall on your plate! It’s full of Vitamin C, Vitamin K, Vitamin E, B vitamins, and potassium. The tartness of the cranberries and the saltiness of the prosciutto is the perfect finish to this salad. If you don’t eat meat, the prosciutto is an easy component to cut out.
This Brussels and Butternut Salad is so easy to prep and eat! There aren’t any big chunks to cut through because everything is bite size. You throw the brussels into a food processor, and I buy pre-cut butternut squash that I cut into smaller bites. You could add the cranberries into roast but I like to add them at the end so the texture of the chewiness is complemented within the different components. The flavors don’t fight each other at all. They blend together flawlessly. I hope you enjoy! I know I did because I refused to share!
- 16 ounces bagged ready to cook brussel sprouts
- 12 ounces cubed and ready to cook butternut squash
- 3 slices of prosciutto, diced
- ¾ cup dried cranberries
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 2 tablespoons aged Balsamic vinegar
- Salt and pepper to taste
- Place Brussels in a food processor and pulse until finely chopped.
- Remove and place in a large bowl.
- Add butternut squash, prosciutto, and cranberries to the Brussels.
- In a separate small bowl, whisk together maple syrup, olive oil, and vinegar.
- Pour over vegetables in the bowl.
- Salt and pepper to taste and toss to coat.
- Roast for 30 minutes at 400 degrees.
- Add cranberries and toss.
- Serve in a medium sized bowl.
- Squeeze fresh lemon over bowl and enjoy!
Author: Betsy Ramirez
Betsy is a registered dietitian/nutritionist, homeschool mom, & fairy tale junkie, who loves getting crafty. Being on my bike and lifting weights are my therapy. Thinking outside the box is my jam!