Maple-Glazed Brussels Sprouts and Butternut Squash Salad with Bacon, Walnuts, and Feta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, toss the Brussels sprouts and butternut squash with olive oil, maple syrup, balsamic vinegar, Dijon mustard, salt, and pepper until evenly coated.

Step 3

Spread the vegetables out on the prepared baking sheet in a single layer.

Step 4

Roast for 25-30 minutes, stirring halfway through, until they are tender and caramelized.

Step 5

In a large serving bowl, combine the roasted Brussels sprouts and butternut squash.

Step 6

Add the crumbled bacon, walnuts, and feta cheese, gently tossing to combine.

Step 7

Top the salad with torn pieces of burrata cheese. Drizzle with additional maple syrup or olive oil if desired.

Step 8

Garnish with fresh thyme or parsley if using.

Step 9

Serve warm or at room temperature, enjoying the blend of sweet and savory flavors!