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4.75
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4
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Autumn Salad with Balsamic Vinaigrette
A fall-inspired salad that's full of seasonal ingredients like Brussels sprouts, butternut squash, pomegranate, and pumpkin seeds.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Dinner, Lunch, Main Course, Main Dish, Main Dishes, Side Dish
Cuisine:
American
Diet:
Low Calorie
Servings:
4
Ingredients
Autumn Salad
3
cups
brussels sprouts
shredded
2
cups
butternut squash
peeled and cubed
avocado oil spray
½
teaspoon
salt
½
teaspoon
ground black pepper
½
teaspoon
rubbed sage
½
cup
pomegranate arils
¼
cup
pepitas/pumpkin seeds
Balsamic Vinaigrette
¼
cup
balsamic vinegar
¼
cup
extra virgin olive oil
2
tablespoons
fresh basil
chopped
2
teaspoons
dijon mustard
salt & pepper
to taste
Instructions
Autumn Salad
Preheat the oven to 425°F.
Place butternut squash on a sheet pan. Spray with avocado oil spray and season with salt, pepper, and rubbed sage.
Roast in the oven for 20 minutes. Remove from the oven and let it cool completely.
Add the brussels to a bowl. Pour the balsamic over and toss to coat.
Top with butternut squash, pomegranate seeds, pumpkin seeds, and parmesan.
Balsamic Vinaigrette
Add all the ingredients to a small
blender
or bowl.
Blend or mix to combine.
Video
Nutrition
Serving:
0.25
salad & dressing
|
Calories:
259
kcal
|
Carbohydrates:
22
g
|
Protein:
6
g
|
Fat:
18
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Sodium:
345
mg
|
Potassium:
638
mg
|
Fiber:
5
g
|
Sugar:
8
g
|
Vitamin A:
7996
IU
|
Vitamin C:
73
mg
|
Calcium:
76
mg
|
Iron:
2
mg