4 from 2 votes
Autumn Harvest Salad with Roasted Squash, Brussels Sprouts and Caramelized Onions
A true celebration of Fall's bounty- this would make the most perfect healthy addition to your Thanksgiving menu!
For the Salad:
  • 1 delicata squash about 1 lb., cut into 4ths horizontally (alternatively; cubed sweet potato, kabocha or butternut squash will work)
  • 1-2 lbs. Brussels sprouts cut in half
  • Cinnamon and salt for sprinkling on veggies before roasting
  • 1 large yellow onion cut in half and then sliced
  • 2 Romaine hearts chopped (alternatively; other green varieties will work)
  • 1/2-1 avocado sliced and/or diced
  • salt and pepper to taste
  • pecan pieces for garnish
  • pomegranate seeds for garnish alternatively; dried craisins would work
For the Vinaigrette:
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon spicy mustard
  • salt and pepper to taste
  1. Preheat oven to 400 degrees F. Prepare squash and Brussels- cut squash in half, horizontally and use your fingers to remove the seeds. Then cut horizontally into 4ths and chop into cubes. Cut Brussels in half. Place squash, skin side down, and Brussels on a baking sheet. Spray veggies with a natural cooking spray and sprinkle with a generous amount of cinnamon and salt. Roast veggies for about 20-30 minutes at 400 degrees F.
  2. Meanwhile, heat 1 tablespoon of olive oil at medium heat in a medium skillet. Cut onion in half, slice and transfer to heated skillet. Caramelize onion slices over a medium heat for about 20-25 minutes, stirring occasionally.
  3. While veggies are roasting and onion is caramelizing; chop greens and prepare vinaigrette. To make vinaigrette, combine all ingredients in a container with a lid and give it a good shake. Set aside.
  4. Allow veggies to cool slightly, once they have cooked. Prepare salad by topping the greens with veggies, avocado and any garnish that you prefer or the suggested garnish of pecan pieces and pom seeds. Pour dressing over the top of the salad and toss to combine.
Recipe Notes

*For my meatlover friends, try adding grilled, baked or rotisserie chicken. Trust me, it's yummy!
*If you can't find delicata squash, use 1-2 cubbed sweet potatoes or about 1 pound of butternut squash.

Author: Kim

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