Description
A hearty, cozy fall lunch featuring roasted butternut squash and Brussels sprouts, crisp apples, toasted walnuts, and a tangy maple-dijon vinaigrette. This vegetarian and gluten-free salad is perfect for meal prep and keeps you energized.
Ingredients
Scale
- 1 medium butternut squash (about 500g), cubed
- 2 cups Brussels sprouts (about 200g), halved
- 6 cups mixed greens (about 150g), such as baby kale and arugula
- 2 medium apples (about 300g), sliced (Honeycrisp or Fuji)
- 1/2 cup walnuts (60g), toasted and chopped
- 1/2 cup feta cheese (60g), crumbled
- 1/4 cup dried cranberries (30g)
- 3 tablespoons extra virgin olive oil (divided)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon real maple syrup
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss cubed squash and halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
- Roast vegetables for 20-25 minutes, flipping halfway, until squash is tender and Brussels sprouts are crispy. Let cool completely.
- While veggies roast, toast walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant. Chop roughly.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper until emulsified.
- Slice apples into thin wedges.
- In a large bowl, toss mixed greens with half of the dressing.
- Divide dressed greens among bowls or containers. Top with cooled roasted vegetables, apple slices, walnuts, cranberries, and feta.
- Drizzle with remaining dressing just before serving.
Notes
Ensure roasted vegetables are completely cool before assembling to prevent wilting the greens. Toasting walnuts enhances their flavor significantly. For meal prep, store apples and dressing separately to maintain crispness. This salad is naturally gluten-free; check mustard and syrup labels if strict adherence is required.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 18
- Sodium: 350
- Fat: 20
- Saturated Fat: 4
- Carbohydrates: 42
- Fiber: 8
- Protein: 12
Keywords: autumn harvest salad, fall lunch ideas, roasted squash salad, meal prep salad, vegetarian lunch, gluten-free salad, maple dijon vinaigrette, healthy fall recipes