Brussels Sprout & Ginger Roasted Squash Salad
Brussels sprouts are a member of the cabbage family and are packed with vitamins and minerals. They are known for their high fiber content and potential health benefits.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 300 gram Brussels Sprouts
- 500 gram Butternut Squash
- 2 teaspoon Olive Oil
- 1 teaspoon Fresh Ginger
- 2 teaspoon Lemon Juice
- 1 teaspoon Honey
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 50 gram Pumpkin Seeds
- 100 gram Feta Cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Trim the Brussels sprouts and cut them in half. Peel and dice the butternut squash.
- In a large bowl, combine the Brussels sprouts, butternut squash, olive oil, grated ginger, salt, and black pepper. Toss to coat evenly.
- Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
- In a small bowl, whisk together the lemon juice and honey.
- Remove the roasted vegetables from the oven and let them cool for 5 minutes.
- In a serving bowl, combine the roasted vegetables, pumpkin seeds, and crumbled feta cheese. Drizzle the lemon-honey dressing over the salad and toss gently to combine.
- Serve the Brussels Sprout & Ginger Roasted Squash Salad immediately and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 8g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.