Few dishes remind us of fall like this warm and sweet, yet slightly tangy salad. The roasted veggies are the colors of fall leaves, and crunchy pecans and tart cranberries serve as a gentle reminder of the winter holidays to come.
Roasted Butternut Squash, Brussels Sprouts and Cranberry Salad
YIELD: 5-6 Servings; PREP: 10 minutes ; COOK: 40 minutes;
READY IN: 50 minutes
Ingredients:
3 cups Brussels Sprouts halved
1 small Butternut Squash peeled and cubed
3/4 cup Raw Pecans
3/4 cup Dried Cranberries
1 teaspoon Balsamic Vinegar
1 teaspoon Raw Honey or Maple Syrup
Sea Salt and Black Pepper to taste
Preparation:
Preheat the oven to 400 degrees F. Assemble the Brussels sprouts and the squash on a cookie tray, covered in parchment. Sprinkle with 3 tablespoons of olive oil, mix, and roast for about 30 minutes, mixing halfway (the timing depends on the strength of your oven.) Take the veggies out of the oven, cool slightly. Add cranberries and pecans. Combine the dressing ingredients, the
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