Maple-Glazed Brussels Sprouts and Butternut Squash Salad: A Sweet and Savory Masterpiece
Albert Wood
Looking for the perfect fall salad that’s both hearty and full of flavor for your holidays? This Maple-Glazed Brussels Sprouts and Butternut Squash Salad is a show-stopping dish that combines caramelized vegetables with creamy burrata, crispy bacon, crunchy walnuts, and tangy feta. Drizzled with a maple glaze made with Wood’s Vermont Pure Maple Syrup and Wood’s Verdena Balsamic Maple Vinegar, this salad is a harmonious blend of sweet, savory, and earthy flavors.
Why You’ll Love This Recipe
- Packed with Flavor: The natural sweetness of roasted Brussels sprouts and butternut squash is elevated by the rich maple glaze, while bacon, feta, and burrata add a savory and creamy dimension.
- Perfect for Any Occasion: Serve this salad warm or at room temperature as a stunning side dish for holiday dinners or as a satisfying main course.
- Nutrient-Rich: With vegetables, nuts, and cheese, this dish is packed with vitamins, healthy fats, and protein.
Why Maple Syrup Elevates This Dish
Wood’s Vermont Pure Maple Syrup brings natural sweetness and depth to the dish, perfectly complementing the roasted vegetables and tangy balsamic vinegar. Its rich, caramelized flavor is the key to transforming simple ingredients into an extraordinary dish.
Health Benefits of Key Ingredients
- Brussels Sprouts and Butternut Squash: High in vitamins A, C, and K, as well as fiber and antioxidants, these vegetables support immunity and heart health. (source)
- Walnuts: Rich in omega-3 fatty acids and antioxidants, walnuts promote brain and heart health. (source)
- Wood’s Vermont Pure Maple Syrup: A natural sweetener packed with antioxidants and essential minerals like manganese and zinc. (source)
This Maple-Glazed Brussels Sprouts and Butternut Squash Salad is a celebration of fall flavors in every bite. Whether you’re hosting a holiday gathering or simply enjoying a cozy meal at home, this dish is sure to impress. With its mix of sweet maple glaze, creamy cheeses, crispy bacon, and crunchy walnuts, it’s a versatile and delicious addition to your autumn recipe collection. Try it today and experience the magic of Wood’s Vermont Maple Syrup in a whole new way!
Maple-Glazed Brussels Sprouts and Butternut Squash Salad
Rated 5.0 stars by 1 users
Author:
Al Wood
Prep Time
10 minutes
Cook Time
25-30 minutes
Ingredients
-
1 lb Brussels sprouts, trimmed and halved
- 1 small butternut squash, peeled and cubed
- 4 strips bacon, cooked and crumbled
- ½ cup walnuts, roughly chopped
- 4 ounces feta cheese, crumbled
- 8 ounces burrata cheese (or fresh mozzarella), torn into pieces
- Salt and pepper, to taste
- Fresh thyme or parsley, for garnish (optional)
For the Maple Glaze—
- 3 tablespoons olive oil
-
3 tablespoons Wood’s Vermont Pure Maple Syrup
- 1 tablespoon Wood’s Verdena Balsamic Maple Vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Directions
For the Salad—
- Preheat your oven to 375° F and line a baking sheet with parchment paper.
- In a large bowl, toss the Brussels sprouts and butternut squash with olive oil, maple syrup, maple balsamic vinegar, Dijon mustard, salt, and pepper until evenly coated.
- Spread the vegetables out on the prepared baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through, until they are tender and caramelized.
- Prepare the Salad
- In a large serving bowl, combine the roasted Brussels sprouts and butternut squash.
- Add the crumbled bacon, walnuts, and feta cheese, gently tossing to combine.
- Add the Burrata (or Mozzarella)
- Top the salad with torn pieces of burrata cheese. Drizzle with additional maple syrup, balsamic vinegar or olive oil if desired.
Garnish with fresh thyme or parsley if using.
- Serve warm or at room temperature, enjoying the blend of sweet and savory flavors!