Brussels Sprout Salad with Roasted Jalapeno and Onion Dressing
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Brussels Sprout Salad Recipe is colorful and the perfect blend of sweet, salty, and savory. This dish is sure to have your guests going back for seconds.
- 1 pound Brussel Sprouts trimmed and halved
- 1 pound butternut squash cut into 1 inch cubes
- 1 cup pomegranate seeds
- 1/4 cup salted pumpkin seeds pepitas
- 3/4 cup Roasted Jalapeno and Onion Dressing
- Olive oil for drizzling
Preheat oven to 350 degrees. Cover a large rimmed baking sheet (possibly two) with aluminum foil. Toss Brussels sprouts and butternut squash with just enough olive oil to lightly coat. Arrange on baking sheets in a single layer.
Bake for approximately 30 minutes or until Brussels sprouts are a deep green and edges are crispy and butternut squash is tender.
Toss with Roasted Jalapeno and Onion Dressing
. Top with pomegranate seeds and salted pumpkin seeds or pepitas.
Serve warm and enjoy!
If you've tried this recipe, come back to let us know how it was!
Calories: 187kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 315mg | Potassium: 688mg | Fiber: 5g | Sugar: 10g | Vitamin A: 8615IU | Vitamin C: 82.9mg | Calcium: 77mg | Iron: 2.1mg