Warm Fall Roast Salad

If I could only eat one food for the rest of my life, it would be kabocha squash. It’s smooth, sweet, and tastes almost like a sweet potato (but much less carb heavy). Pairing it with different foods can transform this winter squash into a savory or sweet dish, and the options are almost endless!

In this recipe, the squash is roasted with Brussel sprouts and paired with creamy goat cheese crumbles, crunchy pecans, and sweet pomegranate: it’s perfect! Feel free to use any other type of squash in its place or swap out the pecans for walnuts or pumpkin seeds.

Warm Fall Roast Salad
Prep Time: 10 mins
Cook Time: 30 mins
Yield: 4 servings

Ingredients

• 1-pound kabocha or butternut squash, cubed into 1-inch pieces
• 12 oz Brussel sprouts, halved
• 1-2 tbsp olive oil
• ¼ tsp kosher salt
• 1/8 tsp ground black pepper
• 2 tbsp maple syrup
• ½ tsp ground cinnamon
• To serve: roasted pecans, crumbled goat cheese, pomegranate seeds, olive oil (optional), maple syrup (optional)
  
  

Directions

1. Preheat oven to 450°F.
2. On a large baking sheet, toss Brussel sprouts with ½–1 tbsp olive oil, kosher salt, and ground black pepper. Lay Brussel sprouts cut-side down.
3. On another sheet, toss squash with ½–1 tbsp olive oil, maple syrup, and cinnamon until thoroughly coated.
4. Roast both sheets for 25-30 minutes or until browned and tender. Timing may vary based on size of cubes.
5. Remove squash and sprouts from baking pan and toss in a large bowl. Serve with pecans, crumbled goat cheese, pomegranate seeds, and an extra drizzle of olive oil and maple syrup!

Per serving (without serving toppings): 148 calories: 18.6 g carbs; 5.3 g fat; 3.4 g protein