Maple-Glazed Brussels Sprouts and Butternut Squash Salad with Burrata, Bacon, Walnuts and Feta is a fall celebration on a plate: tender roasted Brussels sprouts and squash glisten under a sweet maple glaze, then mingle with crisp bacon, peppery arugula, and creamy burrata for a cozy dish alive with textures. Each bite brings a harmony of sweet, salty, and nutty that will have you coming back for more—perfect for holiday gatherings or elevating a weeknight dinner.
Key Ingredients
Before we dig in, let’s take a closer look at what makes this salad so irresistible:
- 1 pound brussels sprouts halved: Earthy and crisp, these little cabbages roast up tender with golden edges.
- 1 pound butternut squash peeled and cubed: Sweet and creamy, it caramelizes beautifully under high heat.
- 4 slices bacon: Adds smoky, salty crunch that balances the maple’s sweetness.
- 8 ounce burrata cheese: Ultra-creamy center that melts slightly over warm veggies.
- 1/2 cup walnuts: Provides a toasty, nutty bite and extra crunch.
- 1/4 cup crumbled feta cheese: Sharp and tangy, it cuts through the richness of burrata.
- 3 tablespoon pure maple syrup: The star of the show, glazing veggies with sweet complexity.
- 2 tablespoon olive oil: Helps achieve perfectly roasted, golden-brown veggies.
- 2 cloves garlic minced: Infuses savory depth and aromatic warmth.
- 2 cups baby arugula: Peppery greens that add freshness and color.
- Salt to taste: Enhances all the flavors and balances sweetness.
- Freshly ground black pepper to taste: Adds a subtle kick and depth.
How To Make Maple-Glazed Brussels Sprouts and Butternut Squash Salad with Burrata, Bacon, Walnuts and Feta
This salad comes together in a few straightforward steps, roasting the vegetables to tender perfection, crisping up bacon, and whisking a simple maple glaze before tossing everything together. Follow each step to ensure your Brussels sprouts and squash are caramelized, your bacon stays crunchy, and the glaze coats every bite.
1. Preheat the oven to 400°F and line a baking sheet with parchment paper to prevent sticking.
2. In a large bowl, toss brussels sprouts, butternut squash, olive oil, minced garlic, salt, and pepper until each piece is evenly coated.
3. Spread the vegetables in a single layer on the prepared sheet and roast for 20–25 minutes, stirring halfway through, until tender and lightly browned at the edges.
4. While vegetables roast, cook bacon in a skillet over medium heat until crispy. Drain on paper towels to remove excess fat, then chop into bite-size pieces.
5. In a small bowl, whisk together maple syrup with a pinch of salt and pepper to create a balanced, sweet-and-savory glaze.
6. Transfer the roasted vegetables to a large serving bowl, add chopped bacon, walnuts, and baby arugula, and gently toss to combine without bruising the greens.
7. Drizzle the maple glaze over the salad and toss lightly, ensuring every piece is coated in that syrupy goodness.
8. Divide the salad among plates, top each portion with torn pieces of burrata and a sprinkle of crumbled feta before serving.
Serving Suggestions
Elevate your experience by pairing this salad thoughtfully:
- Serve alongside a warm artisan loaf of bread to soak up any extra glaze and creamy cheese.
- Pair with a crisp dry white wine like Sauvignon Blanc or a bubbly Prosecco for a refreshing contrast.
- Add a scoop of cooked quinoa or farro on the side to make it a hearty vegetarian main dish.
- Garnish with a drizzle of extra virgin olive oil and a few torn basil leaves for an herbaceous finish.
Tips For Perfect Maple-Glazed Brussels Sprouts and Butternut Squash Salad with Burrata, Bacon, Walnuts and Feta
This salad shines when you pay attention to texture and timing. Here are a few friendly pointers to take it from great to unforgettable:
- For extra crunch, toast the walnuts in a dry skillet for 3–5 minutes until fragrant, then let them cool before adding.
- Substitute baby spinach or mixed greens if you prefer a milder leafy base than arugula’s peppery bite.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days—just remember the burrata tastes best fresh.
- Try pecans instead of walnuts for a slightly sweeter nutty flavor that complements the maple glaze beautifully.
How To Store It
To maintain the freshness and flavors of your salad, follow these storage tips:
- Store roasted vegetables, bacon, and walnuts separately in a lidded container to preserve crunch.
- Keep burrata and feta cheese chilled in their original packaging until ready to assemble for the best texture.
- Refrigerate the assembled salad in an airtight container for up to 2 days, adding greens just before serving to avoid wilting.
- When reheating, gently warm roasted veggies on a baking sheet at 350°F for 5–7 minutes, then reassemble with fresh cheese and greens.
Frequently Asked Questions
Here are quick answers to your most common questions:
- How long does it take to prepare and roast the vegetables?
It takes about 10 minutes to trim, halve, and cube the brussels sprouts and squash, toss with olive oil, garlic, salt, and pepper, then 20–25 minutes in a 400°F oven, stirring once, until tender and lightly browned.
- What’s the best way to cook the bacon so it stays crispy in the salad?
Cook bacon in a cold skillet over medium heat until its edges curl and it’s uniformly golden. Drain on paper towels to remove excess fat, then chop into bite-size pieces—this keeps it crisp when tossed with warm veggies.
- How do I achieve a balanced maple glaze that isn’t too sweet?
Whisk 3 tablespoons of pure maple syrup with a pinch of salt and freshly ground black pepper. Taste and adjust by adding more pepper or a drop of lemon juice if it feels overly sweet before drizzling over the salad.
- Can I prepare any components in advance to save time on the day of serving?
Yes. Trim and halve the brussels sprouts and cube the squash up to a day ahead, storing them covered in the fridge. Toast walnuts and cook bacon a few hours ahead, then keep both airtight. Assemble and roast just before serving.
- How should I store leftovers and can I reheat them?
Store roasted vegetables, bacon, and walnuts in an airtight container in the fridge for up to two days. Reheat gently in a 350°F oven for 5–7 minutes to refresh crispness. Add burrata and feta fresh after reheating.
- What substitutions work well if I don’t have arugula or walnuts?
Swap baby spinach or mixed greens for arugula, and use pecans instead of walnuts for a sweeter crunch. Both adjustments maintain the salad’s texture and flavor balance without altering the method.
- How do I plate the salad so the burrata stays creamy and intact?
Divide the tossed salad among plates, then tear the burrata into large pieces and gently nestle them on top. Finish with crumbled feta. This keeps the burrata’s creamy center from mixing into the greens until eaten.
What Makes This Special
This salad is a joyful dance of flavors and textures—sweet maple glaze, crisp-roasted veggies, crunchy nuts, and creamy cheeses all in harmony. It works because each element has its moment to shine, yet they blend effortlessly on your fork. Give it a whirl, print out this recipe, and save it for cozy dinners or festive get-togethers. If you whip it up, let me know how it turned out or drop any questions below—I’m here to help make your kitchen adventures as delicious as possible!
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Maple-Glazed Brussels Sprouts and Butternut Squash Salad with Burrata, Bacon, Walnuts and Feta
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dishes
Description
Tender roasted Brussels sprouts and squash glisten under a sweet maple glaze, then mingle with crisp bacon, peppery arugula, and creamy burrata for a cozy salad alive with textures.
Ingredients
- 1 pound brussels sprouts halved
- 1 pound butternut squash peeled and cubed
- 4 slices bacon
- 8 ounce burrata cheese
- 1/2 cup walnuts
- 1/4 cup crumbled feta cheese
- 3 tablespoon pure maple syrup
- 2 tablespoon olive oil
- 2 cloves garlic minced
- 2 cups baby arugula
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, toss brussels sprouts, butternut squash, olive oil, minced garlic, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet and roast for 20–25 minutes, stirring halfway through, until tender and lightly browned.
- While the vegetables roast, cook bacon in a skillet over medium heat until crispy, then drain on paper towels and chop into bite-size pieces.
- In a small bowl, whisk together maple syrup and a pinch of salt and pepper to create the glaze.
- Transfer the roasted vegetables to a large serving bowl, add chopped bacon, walnuts, and baby arugula, and gently toss to combine.
- Drizzle the maple glaze over the salad and toss lightly to coat everything evenly.
- Divide the salad among plates, top each portion with torn pieces of burrata and a sprinkle of crumbled feta before serving.
Notes
- For extra crunch toast the walnuts in a dry skillet for 3–5 minutes until fragrant.
- Substitute baby spinach or mixed greens for arugula if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Try pecans instead of walnuts for a slightly sweeter nutty flavor.