This Butternut Squash Salad is made with roasted squash, shaved Brussels sprouts, and tender quinoa. Toss it with dried cranberries, pumpkin seeds, and a delicious maple mustard dressing for the ultimate winter salad!
1small butternut squashpeeled, seeded, and cut into 3/4-inch chunks (about about 2-pound butternut squash or 4 cups)
1tbspextra-virgin olive oil
1/4cupextra-virgin olive oil
3tablespoonsapple cider vinegaror white wine vinegar
1lbBrussels sproutsouter leaves discarded, ends trimmed and shaved
2tbspchopped fresh thyme
To roast the butternut squash:
Preheat your oven to 400F and line a large baking sheet with parchment paper.
Add the cubed butternut squash to the prepared sheet pan. Drizzle with oil and sprinkle with the seasonings. Toss well to coat and arrange in a single layer.
Bake for 18-20 min, or until fork tender.
To make the dressing:
To a small bowl, combine all dressing ingredients. Whisk until emulsified. Set aside until ready to use.
To assemble the salad:
Add the roasted butternut squash, shaved sprouts, sliced onion and cooked quinoa to a large bowl. Top with dried cranberries, pumpkin seeds and thyme, and drizzle with the dressing. Toss well to combine.
Butternut squash: You can buy the squash peeled and cut from the store, or you can do it yourself.
Extra-virgin olive oil: Substitute with grapeseed oil or canola oil.
Apple cider vinegar: You can substitute with white vinegar.
Brussels sprouts: You can buy these shredded from the store, or you can thinly slice/shave them with a knife at home.
Dressing: You can make the dressing ahead and store in the fridge for up to 5 days.
Assembly tip: You can prep elements of this salad ahead, but it is best when the squash is roasted and salad assembled shortly before serving.
Storage: If you have leftovers, you can store in the fridge in a sealed container for 2-4 days.