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.