Maple-glazed Brussels Sprouts Andbutternut Squash Salad with

• jumlah masa: 25 minutes

Bahan-bahan

For the roasted vegetables:

2 cups Brussels sprouts, trimmed and halved

2 cups butternut squash, peeled and cubed

2 tbsp olive oil

Salt and black pepper, to taste

2 tbsp pure maple syrup

For the bacon and walnuts:

4 slices bacon, chopped

½ cup walnuts, roughly chopped

For the salad assembly:

1 ball burrata cheese (or 2 small balls)

¼ cup crumbled feta cheese

3 cups mixed greens (optional: arugula or spinach)

For the dressing (optional):

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp Dijon mustard

Salt and pepper, to taste

Arahan

Roast the vegetables:

Preheat the oven to 200°C (400°F).

Toss Brussels sprouts and butternut squash with olive oil, salt, and pepper.

Spread them on a baking sheet in a single layer.

Roast for 20-25 minutes, flipping halfway

through, until tender and lightly caramelized.

Drizzle with maple syrup during the last 5

minutes of roasting and toss to glaze.

Cook the bacon and toast the walnuts:

In a skillet over medium heat, cook chopped bacon until crispy. Remove and drain on paper towels.

In the same skillet, lightly toast the walnuts for 2-3 minutes until fragrant. Set aside.

Assemble the salad:

On a large serving platter, arrange roasted

Brussels sprouts and butternut squash.

Scatter mixed greens if using.

Add crispy bacon and toasted walnuts.

Tear burrata and place on top, then sprinkle crumbled feta over the salad.

Add dressing (optional):

Whisk olive oil, balsamic vinegar, Dijon mustard, salt, and pepper together.

Drizzle over the salad just before serving.

Serve immediately:

Enjoy warm or at room temperature. The creamy

burrata and sweet maple glaze make this salad irresistible.