Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, toss the Brussels sprouts and butternut squash with olive oil, maple syrup, balsamic vinegar, Dijon mustard, salt, and pepper until evenly coated.
Spread the vegetables out on the prepared baking sheet in a single layer.
Roast for 25-30 minutes, stirring halfway through, until they are tender and caramelized.
Step 2: Prepare the Salad
In a large serving bowl, combine the roasted Brussels sprouts and butternut squash.
Add the crumbled bacon, walnuts, and feta cheese, gently tossing to combine.
Step 3: Add the Burrata
Top the salad with torn pieces of burrata cheese. Drizzle with additional maple syrup or olive oil if desired.
Step 4: Serve
Garnish with fresh thyme or parsley if using.
Serve warm or at room temperature, enjoying the blend of sweet and savory flavors!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
This Maple-Glazed Brussels Sprouts and Butternut Squash Salad is a delightful dish that showcases seasonal ingredients, making it a perfect addition to your holiday table or any cozy dinner!
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