Ancient Crunch
Lunch
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 Blue for that irresistible crunch.
MASA Chips Blue Corn
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
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
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.
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