Warm Butternut Squash Salad

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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

Servings: Six


  • 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


  1. Preheat oven to 400 F.  Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.
  2. 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.
  3. In the same medium bowl, combine cubed butternut squash,1 tablespoon of olive oil, maple syrup, and cinnamon. Toss to mix.
  4. 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.
  5. Once the vegetables are done, place in a large bowl and toast pecans. To toast pecans, turn oven down to 350 F.
  6. 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!
  7. Add the toasted nuts and cranberries to the vegetables and mix thoroughly to enjoy.