Ingredients
Scale
- 1 medium Butternut Squash, peeled and cubed (1-inch pieces)
- 1 lb Brussels Sprouts, trimmed and halved
- 1 large Red Onion, cut into 8 wedges
- 4 tablespoons Olive Oil, divided
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Kosher Salt and 1/4 teaspoon Black Pepper
- 3 tablespoons Balsamic Vinegar
- 5 ounces Baby Spinach or Arugula
Instructions
- Step 1: Preheat the oven to 400°F (200°C). On a large baking sheet, combine the butternut squash, Brussels sprouts, and red onion. Drizzle with 3 tablespoons of the olive oil, the dried thyme, kosher salt, and black pepper, tossing to coat evenly.
- Step 2: Roast for 20 minutes, then flip the vegetables using a spatula. Return to the oven and continue roasting for an additional 15-20 minutes, or until the squash is tender and the edges of the Brussels sprouts are caramelized.
- Step 3: Remove the baking sheet from the oven. Immediately drizzle the warm roasted vegetables with the balsamic vinegar, tossing gently so the vegetables absorb the flavor and moisture.
- Step 4: Allow the roasted vegetables to cool slightly (about 10 minutes) on the baking sheet to prevent wilting the greens excessively.
- Step 5: In a large serving bowl, combine the baby spinach/arugula and the slightly cooled roasted vegetable mixture. If the salad appears dry, drizzle with the remaining 1 tablespoon of olive oil, toss lightly, and serve immediately.
Notes
- For optimal freshness, store any leftover roasted vegetables and the greens separately; the vegetables will keep well in an airtight container for up to three days.
- If you choose to reheat leftovers, only warm the roasted vegetables (excluding the greens) in a 350°F oven or air fryer for about 5 minutes to restore their caramelized crispness.
- Elevate this salad into a full meal by serving it alongside grilled chicken, flaky salmon, or crumbled goat cheese for extra creamy tang.
- Chef’s Tip: Ensure your vegetables are spread in a single layer without overcrowding the baking sheet, as this prevents steaming and guarantees those desired caramelized edges on the Brussels sprouts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American