Brussels Sprouts and Butternut Squash Salad

Tonight, on the menu is one of my favorite new recipes: Brussels Sprouts and Butternut Squash Salad. For dinner I typically make a meat with a side like a sweet potato or broccoli with cheese.  I wanted to develop a side that is more complex with pops of flavor. This salad has all of the texture and flavors you could want!



  • 2 chicken breasts
  • ½ cup feta cheese
  • 2 cups Brussels sprouts
  • 2 cups butternut squash
  • ½ cup raisins
  • ½ cup blueberries
  • ¼ cup walnuts
  • ¼ cup olive oil
  • Salt
  • Pepper
  • Onion powder
  • Balsamic vinegar



  1. Preheat oven to 350 degrees
  2. Season chicken with salt, pepper, onion powder and lightly sprinkle with olive oil
  3. Bake chicken breasts for 30 minutes until cooked through
  4. Spray a large baking sheet with butter
  5. Add diced Brussels Sprouts, walnuts and butternut squash to baking sheet and cover with salt and pepper
  6. Bake for 30 minutes
  7. Once vegetables and walnuts are toasted to a lightly golden color add to a large mixing bowl
  8. Add blueberries, raisins, feta cheese to the mixing bowl and combine
  9. Lightly add balsamic vinegar and olive oil to the vegetable medley and taste to your liking
  10. Add vegetable medley to a plate and top with chicken
  11. Enjoy!


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