Maple Dijon Squash Salad
Servings: 8
Calories: 219kcal
A warm and flavorful "salad" dish.
Print Recipe
Ingredients
Ingredients To Bake Together
- 2 cups butternut squash (or other orange squash) diced
- 2 cups sweet potatoes diced
- 2 cups brussel sprouts
- 2 tbsp olive oil
- 1 tsp rosemary fresh
- 1 tsp thyme fresh
- salt to taste
- pepper to taste
Other Salad Ingredients
- ¼ cup dried cranberries
- ¼ cup pecan halves
- ¼ cup feta cheese
- ½ cup bacon bits optional
Dressing Ingredients
- 2 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1½ tbsp dijon mustard
- 1 garlic clove minced
- 1 tsp thyme fresh
- salt to taste
Instructions
- Preheat oven to 425℉ and put an empty baking sheet in the preheating oven.
- Toss together the squash, sweet potatoes, brussel sprouts, olive oil, rosemary, 1 tsp thyme, salt and pepper.
- When the oven is preheated, pull the hot pan out of the oven and immediately spread the vegetable mix on the pan.
- Place the pan back in the oven, and bake for 30 minutes, stirring the vegetables around half way through the cook time.
- When the vegetables are cooked, remove them from the oven and add them to a bowl.
- Add the cranberries, pecans, cheese, and bacon, if using, to the bowl of vegetables.
- In a separate dish, whisk together the syrup, vinegar, mustard, garlic, 1 tsp thyme, and salt.
- Add the dressing to the vegetables, and toss to combine.
- Enjoy!
Nutrition
Calories: 219kcal | Carbohydrates: 25g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 373mg | Potassium: 382mg | Fiber: 5g | Sugar: 9g | Vitamin A: 8651IU | Vitamin C: 28mg | Calcium: 87mg | Iron: 1mg
From our Sage and Plow family to yours.