Bursting with fall flavors, this bountiful salad features butternut squash, cranberries, Brussels sprouts and a touch of sweetness thanks to maple syrup and cinnamon.
Prep time: 15 minutes
Bake time: 30 minutes
- 3 cups Brussels sprouts, ends trimmed and halved
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 1 1/2 lb. butternut squash peeled, seeded, and cubed into 1-inch cubes
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- 2 cups pecan or walnut halves
- 1 cup dried cranberries
- Preheat oven to 400 F. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.
- In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Spread evenly on prepared baking sheet.
- In the same medium bowl, combine cubed butternut squash,1 tablespoon of olive oil, maple syrup, and cinnamon. Toss to mix.
- Add squash to baking sheet with Brussels sprouts (you may need two baking sheets depending on size). Roast vegetables in the oven at 400 F for 20-25 minutes. Stirring once half-way through baking, until softened.
- Once the vegetables are done, place in a large bowl and toast pecans. To toast pecans, turn oven down to 350 F.
- On a baking sheet lined with parchment paper toast the pecans for 5 minutes at 350 F. Be careful to watch the pecans as they can burn quickly!
- Add the toasted nuts and cranberries to the vegetables and mix thoroughly to enjoy.