~Amanda~
Last fall, Jaclyn and I decided to do the Whole30 and we didn’t think about our timing too well and it fell right over some Thanksgiving potlucks and get togethers we were going to (don’t worry, we were done by actual Thanksgiving so we could eat all the foods then). I was temped to just quit because it’s no fun going to those things and not being able to eat anything, but I held strong and decided to come up with a dish that was Whole30 and also so delicious that everyone would enjoy it. That’s when this amazing Roasted Vegetable Salad recipe was born. This ‘salad’ was so good and such a big hit with everyone that I made it again over Christmas and again for Thanksgiving dinner this year even though we weren’t doing the Whole30.
I have always been a huge fan of roasted vegetables and they are a staple for breakfast, lunch and dinner when I’m doing the Whole30. So that’s where I started with my side dish; there are so many great fall vegetables so I decided to combine several of my favorites here; butternut squash, sweet potato and brussels sprouts. I absolutely love the sweet and somewhat nutty flavor of roasted butternut squash, sweet potatoes obviously bring in some more sweetness to the dish and brussels sprouts are nutty and savory (and when cooked right, they’re one of my favorite vegetables). I combine the veggies with olive oil, salt and pepper to roast with a little cinnamon added to the butternut squash for some extra flavor. And when I’m not doing the Whole30, I will also add some maple syrup to the squash too!
Roasted vegetables are amazing on their own, but I like to add a little more texture to the dish so it’s not just soft cooked veggies. I add some roasted pecans for a nice crunch and the nutty flavor complements the veggies so well. And finally, I add pomegranate seeds! This dish would not be complete without them.. they are somewhat sour and tart which is a great contrast to all the other flavors in the salad. That ‘POP’ you get in your mouth when you bite into one is also so satisfying, plus they add just a little but of red to the dish making it so festive.. more people comment about how much they love the pomegranate seeds in the salad than anything else, so it’s really not complete without them! Enjoy!
- 4 cups butternut squash, peeled, seeded and cut into ¾“ cubes
- 2 tablespoons olive oil
- ½ teaspoon ground cinnamon
- 2 tablespoons maple syrup (OMIT IF DOING WHOLE30)
- 2 cups sweet potatoes, peeled, seeded and cut into ¾“ cubes
- 1 tablespoons olive oil
- Salt and pepper, to taste
- 3 cups Brussels sprouts, ends trimmed and cut in half
- 3 tablespoons olive oil
- ¼ teaspoon salt
- 2 cups pecan halves
- 1 cup pomegranate seeds
- Preheat oven to 400 degrees.
- Cover three baking sheets with aluminum foil.
- Place the butternut squash on one sheet, sweet potatoes on another and the brussels sprouts on the last one. Toss each vegetable with their respective oils and seasonings and spread in an even layer on the baking sheet.
- Place the butternut squash and sweet potatoes in the oven and bake for 20 minutes. Remove and use a spatula to toss then place back in the oven for another 20 minutes.
- At this time add the Brussels sprouts in the oven as well and bake for 20 minutes, tossing halfway through.
- During the last 5 minutes of baking, add the pecans to the baking sheet with the butternut squash so they can lightly toast.
- Remove everything from the oven, let cool for about 5 minutes and then add all to a very large bowl along with the pomegranate seeds and gently stir to combine.
- Serve immediately.
- If you’re brining these to a gathering, cover the dish with foil and reheat at 350 degrees for about 15 minutes before serving.
