Roasted Brussel Sprout Salad with Maple Balsamic Glaze
The perfect warm salad for a fall dinner or Thanksgiving side dish made easy!
Course Salad, Side Dish
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1BagFresh shaved Brussel sprouts (not frozen)
1BagFresh butternut squash noodles (not frozen)
1/2CupCandied pecans or walnuts
1/2CupDried cherries or cranberries
1OzGoat cheese, crumbled
1/2Cupgood aged balsamic vinegar
salt & pepper
Turn oven to 350 degrees.
Lay prosciutto slices on parchment paper-lined baking sheet and bake for about 10 minutes, until browned and crispy.
Turn oven up to 400 degrees.
Spread Brussel sprouts and squash into one even layer on 2 separate baking sheets.
Toss each with 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/4 teaspoon of pepper. Use hands to make sure it’s evenly seasoned.
Roast for 8-12 minutes, watching that the Brussel sprout leaves don’t burn. You many need to rotate the baking sheets from top to bottom if you’re using one oven.
For the Maple Balsamic Glaze, pour the maple syrup and balsamic vinegar into a saucepan. Bring to a boil, then turn down heat and simmer gently for about 10-15 minutes until thickened and reduced by about half.
Prep your salad: Layer the ingredients on a platter starting with the squash, then Brussel sprouts. Crumble the prosciutto and sprinkle on top, followed by the candied nuts, dried cherries and goat cheese. Finally, finish with a drizzle of the maple balsamic glaze.
This is one of my most requested holiday recipes by friends & family and most popular with followers! One of the things I love about it most, besides it being absolutely delicious, is that there is no chopping required and virtually no prep work.