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Maple-Glazed Brussels Sprouts and Butternut Squash Salad

Maple-Glazed Brussels Sprouts and Butternut Squash Salad with Burrata Bacon Walnuts and Feta made approachable with clear cues, pantry staples, and flexible sw…
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Ingredients Method

Ingredients
  

  • 1 pound Brussels sprouts halved
  • 1 medium butternut squash peeled and cubed
  • 1/4 cup maple syrup
  • 1/2 cup walnuts chopped
  • 4 slices bacon cooked and crumbled
  • 8 ounces burrata cheese torn into pieces
  • 1/4 cup feta cheese crumbled
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the Brussels sprouts and butternut squash by cutting them into the specified sizes.
  3. In a large bowl, toss the Brussels sprouts and butternut squash with olive oil, salt, and pepper.
  4. Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes, stirring midway.
  5. While the vegetables are roasting, cook the bacon in a skillet until crispy. Drain and crumble it.
  6. Once the vegetables are tender, remove them from the oven and drizzle with maple syrup, stirring to coat well.
  7. Transfer the roasted vegetables to a serving bowl and add the crumbled bacon, walnuts, burrata, and feta cheese.
  8. Gently toss the salad to combine all the ingredients, being careful not to break the burrata too much.
  9. Taste and adjust seasoning if necessary before serving warm or at room temperature.