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Roasted Brussels Sprouts and Butternut Squash Salad with Maple Hot Bacon Dressing

The combination of cool and crisp with warm and tender, all topped with a sweet and savory dressing will have you craving salad any time of the year.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 459kcal
Author Brianne @ Cupcakes & Kale Chips

Ingredients

For the dressing:

  • 6 slices bacon I used center cut. Regular bacon or turkey bacon works as well
  • 2 cups water
  • ¼ cup real maple syrup
  • 2 Tablespoons cornstarch
  • 1 egg
  • ½ teaspoon salt
  • ¼ cup cider vinegar

For the salad:

  • 1 lb Brussels sprouts trimmed, larger ones cut in half
  • 2 lb butternut squash peeled, seeded and cut into half inch cubes
  • 2 Tablespoons bacon grease or olive oil
  • 1 Tablespoon maple syrup
  • salt and pepper to taste
  • 4 cups mixed salad greens

Instructions

For the dressing:

  • Cook 6 slices of bacon in a large skillet. Move from pan and set aside on paper towels to drain. Reserve about 2 Tablespoons of the bacon grease in the skillet for the vegetables.
  • In a small saucepan, whisk together the water, syrup, cornstarch, egg, and salt.
  • Heat over medium low heat to a simmer, then cook, whisking frequently, until it is hot and starts to thicken. Increase the heat and allow to boil slightly to thicken completely.
  • Remove pan from the heat and stir in the vinegar and crumbled bacon. Serve while still warm, or reheat on the stove or in the microwave.

For the salad:

  • Preheat oven to 375°F. Lightly coat a baking sheet with olive oil or cooking spray.
  • Add the Brussels sprouts and butternut squash to the pan with the reserved bacon grease, add the maple syrup, season with salt and pepper and toss to coat evenly. Saute for a couple minutes.
  • Transfer the vegetables to the prepared baking sheet. Roast for 30-40 minutes, stirring once halfway through the cooking time, or until tender and golden brown.
  • Place 1 cup salad greens on each plate and top with the roasted Brussels sprouts and butternut squash, then pour dressing over the top.

Nutrition

Serving: 1g | Calories: 459kcal | Carbohydrates: 59g | Protein: 12g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 592mg | Potassium: 1456mg | Fiber: 8g | Sugar: 22g | Vitamin A: 509.5% | Vitamin C: 185.8% | Calcium: 19.9% | Iron: 20.9%