@therecipecollector: Hello, fall harvest salad lovers and vibrant side dish enthusiasts! NancyG here, your favorite recipe collector, bringing you a stunning and hearty seasonal masterpiece: the Roasted Butternut Squash and Brussels Sprout Autumn Salad! This dish features caramelized roasted butternut squash cubes and tender Brussels sprouts, tossed with crunchy walnuts, tart dried cranberries, and creamy goat cheese. Just look at that gorgeous photo above, capturing a speckled serving bowl brimming with glistening golden squash, roasted green Brussels sprouts, ruby-red dried cranberries, toasted walnuts, and crumbled goat cheese. Scaled to serve 4 to 6 people, this colorful dish is guaranteed to be the crown jewel of your autumn table! **Recipe Details** * **Servings:** 4 to 6 people * **Prep Time:** 15 minutes * **Cook Time:** 30 minutes * **Total Time:** 45 minutes **Full Ingredient List** * 4 cups butternut squash, peeled and cubed * 4 cups fresh Brussels sprouts, trimmed and halved * 1 cup chopped walnuts or pecans * 1 cup dried cranberries * 0.5 cup crumbled goat cheese or feta cheese * 0.25 cup olive oil * 3 tablespoons balsamic vinegar or maple-balsamic dressing * 1 teaspoon salt * 1 teaspoon black pepper * 1 tablespoon fresh thyme or rosemary, chopped **Detailed Instructions** 1. **Roast the Vegetables:** Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, black pepper, and chopped fresh thyme. Spread evenly in a single layer. 2. **Bake to Caramelize:** Roast for 25 to 30 minutes, tossing halfway through, until tender, browned, and caramelized at the edges. 3. **Toast the Nuts:** During the last 5 minutes of roasting, add the chopped walnuts to a separate small pan in the oven to toast until fragrant and crunchy. 4. **Assemble the Salad:** Transfer the warm roasted vegetables to a large mixing bowl or serving platter. Gently fold in the toasted walnuts and dried cranberries. 5. **Garnish and Serve:** Sprinkle the crumbled goat cheese evenly over the top, drizzle with balsamic dressing, and serve immediately! **Chef's Notes by NancyG** * **Caramelization Secret:** Give your squash and Brussels sprouts enough space on the baking sheet to ensure they roast and caramelize, not steam. * **Cheese Contrast:** The creamy, tangy goat cheese melting slightly against the warm roasted vegetables creates an unbelievable flavor profile. * **Make-Ahead Tip:** You can roast the vegetables ahead of time and serve this salad at room temperature for your autumn gatherings! **Nutritional Facts (Per Serving)** * **Calories:** 320 kcal * **Total Fat:** 18 g * **Saturated Fat:** 4 g * **Cholesterol:** 10 mg * **Sodium:** 420 mg * **Total Carbohydrates:** 36 g * **Dietary Fiber:** 7 g * **Sugars:** 14 g * **Protein:** 7 g Check out more of my favorite recipe finds on my TikTok: https://www.tiktok.com/@therecipecollector #TheRecipeCollector #NancyGCookOn #AutumnSalad #ButternutSquash #BrusselsSprouts

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Saturday 22 August 2026 23:40:37 GMT