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Maple Roasted Butternut Squash and Brussels Sprouts Salad

1 small butternut squash, cut into small cubes
225 g Brussels sprouts, cut into halves
1 leek, sliced into long strips, washed
2 tsp. kosher salt
1 tsp. chili powder
2 tbsp. maple syrup
2 tbsp. olive oil

VINAIGRETTE
1 shallot, very finely chopped
¼ cup balsamic vinegar
¼ cup maple syrup
⅓ cup olive oil
1 tsp. kosher salt
1 tsp. garlic powder
½ tsp. cumin
½ tsp. chili powder
125 g greens of your choice
125 g kale, torn
½ cup shredded carrots
½ cup dried cranberries

Prepare the squash, Brussels sprouts and leeks:

Preheat oven to 425 ⁰F. Line a baking sheet with parchment paper. Place the vegetables, salt and chili powder on the tray. Toss to combine. Drizzle with maple syrup and olive oil. Bake for about 40 to 50 minutes until cooked through and beginning to brown and caramelize. Halfway through cooking (20 minutes) stir and remove leeks. Set aside to cool.

Prepare dressing:

Combine all ingredients in a small bowl. Whisk to combine. Set aside.

Assemble salad:

Place greens, squash, Brussels sprouts, carrots and cranberries in a large bowl. Top with dressing and toss to coat. Enjoy immediately.

EN