Looking for a vibrant and nutritious dish that will impress your family and friends? Dive into the deliciousness of our Brussels Sprout Kabocha Squash Salad! This colorful salad combines the earthy flavors of roasted Brussels sprouts and sweet kabocha squash, all brought together with a tangy balsamic dressing and a sprinkle of Parmesan cheese. Perfect as a side or a main dish, this recipe is not only quick to prepare but also packed with nutrients, making it a fantastic choice for any meal. Get ready to tantalize your taste buds and elevate your dining experience with this delightful salad!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Brussel sprouts, halved
- Kabocha squash, diced
- Olive oil
- Balsamic vinegar
- Salt
- Pepper
- Parmesan cheese, grated
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your kabocha squash and Brussels sprouts roast evenly and develop a nice caramelization.
- Prepare the Brussels sprouts by rinsing them under cold water. Remove any outer leaves that are discolored or damaged. Cut each Brussels sprout in half from top to bottom.
- For the kabocha squash, carefully slice it in half using a sharp knife. Scoop out the seeds and stringy pulp with a spoon. Cut the squash into quarters, then dice each quarter into bite-sized pieces, about 1-inch cubes.
- In a large mixing bowl, combine the halved Brussels sprouts and diced kabocha squash. Drizzle with olive oil, ensuring that all pieces are well-coated. Season with salt and pepper to taste. Toss the vegetables until they are evenly coated with oil and seasonings.
- Spread the Brussels sprouts and kabocha squash mixture in a single layer on a baking sheet. Make sure there is enough space between the pieces to allow for proper roasting.
- Place the baking sheet in the preheated oven and roast for about 25 minutes, or until the vegetables are tender and golden brown, stirring halfway through to ensure even cooking.
- While the vegetables are roasting, prepare the dressing by combining balsamic vinegar, a pinch of salt, and pepper in a small bowl. Whisk together until well mixed.
- Once the Brussels sprouts and kabocha squash are done roasting, remove them from the oven and let them cool slightly for a few minutes.
- In a large serving bowl, combine the roasted Brussels sprouts and kabocha squash. Drizzle the balsamic dressing over the top and gently toss to combine.
- Finish the salad by sprinkling grated Parmesan cheese over the top. Serve warm or at room temperature, and enjoy your delicious Brussels Sprout Kabocha Squash Salad!
Tips
- Prep Ahead: To save time, you can wash and cut the Brussels sprouts and kabocha squash a day in advance. Just store them in an airtight container in the refrigerator until you're ready to roast.
- Roasting Perfection: Ensure that your vegetables are spread out in a single layer on the baking sheet. This allows for proper air circulation, resulting in perfectly roasted veggies with a beautiful caramelized exterior.
- Flavor Variations: Feel free to add other ingredients like cranberries, nuts, or seeds for an extra crunch and burst of flavor. Toasted walnuts or pecans pair beautifully with the sweetness of the squash.
- Serving Suggestions: This salad is delicious warm, but it can also be served at room temperature. Consider pairing it with grilled chicken or fish for a complete meal.
- Balsamic Dressing: Adjust the acidity of your dressing to your taste. If you prefer a sweeter dressing, add a drizzle of honey or maple syrup to balance the flavors.
Nutrition Facts
Calories: 261kcal
Carbohydrates: 22g
Protein: 8g
Fat: g
Saturated Fat: g
Cholesterol: 10mg
