Again looking for idea recipes roasted butternut squash & brussel sprout salad that are delicious? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious roasted butternut squash & brussel sprout salad should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of roasted butternut squash & brussel sprout salad, start from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want to prepare roasted butternut squash & brussel sprout salad good wherever you are, because as long as you know the trick, this dish is able become treat special

Ingredients and seasonings required for prepare

1. Use 10 brussel sprouts
2. Prepare 1 med butternut squash
3. Prepare 1 cup toasted pumpkin seeds (I used pine nuts)
4. Take 1 small red onion thinly sliced
5. Use 1 small package of goat cheese
6. Prepare 1 cup golden raisins
7. Prepare 1 package mixed greens (or your favorite lettuce)

Toss the squash cubes with oil and spices. I sometimes use my hands just to ensure everything is well-coated. Arrange them in a single layer on a parchment-lined baking sheet. Make sure the baking sheet is rimmed.

How to cook Roasted butternut squash & brussel sprout salad:

1. Pull the outer layers of the brussel sprouts and put into the bowl. When you get to the center of the brussel, cut into thin slices and also add to the bowl.
2. Add your mixed greens
3. Peel the outside of your butternut squash and dice into small pieces. Toss in a little bit of oil and salt and pepper.
4. Roast in a 375 ° oven for 25-30 mins or until soft.
5. Toss all your remaining ingredients into the bowl. Add your favorite dressing (I use a homemade maple balsamic which I will post soon)
6. Top with goat cheese and enjoy.
7. Done and ready to serve!

Expert tip Cut each butternut squash half into thin slices. Turn a butternut squash half on it's belly (the side with the empty cavity), take your chef's knife and slice it into ½ inch thick slices. Do the same with the other half. Now you're ready to make this epic pan roasted butternut squash recipe! In a large bowl, toss the squash with the olive oil, cumin, coriander and cayenne and season with salt and pepper.

how is this? Easy isn’t it? That’s the prepare roasted butternut squash & brussel sprout salad that you practice at home. Hope it’s useful and good luck!