Roasted Butternut Squash Salad

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Looking for a fall-inspired salad that’s hearty, colorful, and full of texture? This roasted butternut squash and Brussels sprout salad checks every box. Sweet, savory, crunchy, and fresh, it’s balanced with creamy goat cheese, tart pomegranate seeds, and a maple-Dijon vinaigrette. And for the perfect finishing touch? A handful of MASA chips for that irresistible crunch.

Ingredients

For the salad

MASA Blue Corn chips
4 cups arugula
2 tbsp olive oil (for roasting)
2 cups Brussels sprouts, thinly sliced
2 cups butternut squash, cubed (bite-sized)
1 small shallot, thinly sliced
½ cup walnuts, chopped
½ cup goat cheese, crumbled
½ cup pomegranate seeds
½ tsp salt
½ tsp paprika
½ tsp garlic powder

For the dressing

¼ cup olive oil
¼ cup apple cider vinegar
½ tsp Dijon mustard
¼ tsp garlic powder
¼ tsp dried oregano
¼ tsp dried basil
¼ tsp cracked black pepper
2 tbsp maple syrup

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Directions

Preheat oven to 400°F.
Toss Brussels sprouts with 1 tbsp olive oil, ¼ tsp salt, and garlic powder. Spread on a parchment-lined baking sheet.
Toss butternut squash with 1 tbsp olive oil, ¼ tsp salt, and paprika. Spread on the same sheet.
Roast for 15 minutes, then add the walnuts and roast for 10 minutes more.
While the vegetables are roasting, shake all the dressing ingredients together in a jar.
Assemble your salad bowl with a base of arugula, then layer on the roasted squash, Brussels sprouts, pomegranate seeds, shallots, walnuts, and goat cheese.
Drizzle with dressing, toss gently, and serve with MASA chips for that perfect crunch.

Roasted Butternut Squash Salad

This hearty salad brings together roasted squash and Brussels sprouts, tangy goat cheese, tart pomegranate seeds, and a maple-Dijon vinaigrette.

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Roasted Butternut Squash Salad

Ingredients

For the salad

For the dressing

Directions

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