Harvest Salad with Honey Balsamic Vinaigrette

Name: Harvest Salad with Honey Balsamic Vinaigrette
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 ½ lbs Brussel sprouts; 4 cups Butternut squash; 2 tablespoon olive oil, separated; salt and pepper to taste; 1 ¼ cups red grapes, sliced vertically; 1 ¼ cup whole walnuts; ¾ cup dried cranberries; ¼ cup blue cheese, crumbled (optional); 1 teaspoon Dijon mustard; 2 teaspoon balsamic vinegar; 1 teaspoon honey; 4 tablespoon grapeseed oil

7 steps

Prep:1hCook:15min

This Harvest Salad with Honey Balsamic Vinaigrette will be one of your new favorite Thanksgiving recipes it can be prepped in advance. Then all you have to do is assemble and serve!

Updated at: Wed, 07 Feb 2024 16:55:06 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories392.2 kcal (20%)

Total Fat27.7 g (40%)

Carbs36.5 g (14%)

Sugars19.4 g (22%)

Protein7.5 g (15%)

Sodium129 mg (6%)

Fiber7.2 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1.5 lbsBrussel sprouts

4 cupsButternut squash

2 tablespoonolive oil

1 ¼ cupsred grapes

sliced vertically

1 ¼ cupwhole walnuts

¾ cupdried cranberries

¼ cupblue cheese

crumbled, optional

1 teaspoondijon mustard

2 teaspoonbalsamic vinegar

1 teaspoonhoney

4 tablespoongrapeseed oil

Instructions

Step 1

Preheat oven to 450F

Step 2

Prep Brussel sprouts by removing damaged leaves, slicing the bottoms, and cutting in half vertically. Transfer to a bowl and toss with 1 tablespoon of olive oil and season with salt and pepper to taste. Transfer to a rim lined baking sheet, placing the sprouts cut side down.

Step 3

Cut the butternut squash into cubes (or buy store-bought already cut saves a ton of time!) transfer to a bowl and toss with remaining 1 tablespoon of olive oil, and season to taste with salt and pepper.

Step 4

Place both trays in the oven, sprouts on the top rack so the char a bit, and squash on the bottom rack. Roast for 15 minutes. Remove from oven and allow to cool.

Step 5

Slice grapes and set aside.

Step 6

For the dressing combine mustard and vinegar in a small bowl, whisk to combine, then add the honey and whisk until smooth. Then slowly add the grapeseed oil, whisking all the while until nicely emulsified and smooth. Season with salt and pepper.

Step 7

Place vegetables in a bowl, add grapes and walnuts and toss with the vinaigrette. Add cheese on top in large crumbles.

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