Description
A vibrant salad featuring roasted butternut squash and Brussels sprouts, mixed with pecans and dried cranberries, perfect for fall gatherings.
Ingredients
Scale
- 2.5 cups butternut squash (cubed)
- 2.5 cups Brussels sprouts (halved or quartered)
- 2 tablespoons avocado oil
- Kosher salt (to season)
- Cracked black pepper (to season)
- 1 cup pecans (halved)
- ½ cup dried cranberries
- 4–5 slices bacon (thick center cut)
- ¼ cup extra virgin olive oil
- 1.5 tablespoons maple syrup
- 1.5 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- Kosher salt (about ½ teaspoon)
- Few turns cracked black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts with avocado oil, kosher salt, and cracked black pepper.
- Spread the seasoned vegetables in a single layer on a baking sheet.
- Roast for 25-30 minutes until tender and golden brown.
- In a skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels.
- In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, kosher salt, and cracked black pepper to make the dressing.
- In a large bowl, combine roasted vegetables, pecans, and dried cranberries. Crumble the bacon on top and drizzle with dressing. Toss gently to mix.
Notes
For a unique twist, try adding spices like smoked paprika. Use fresh seasonal ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 30mg
Keywords: salad, roasted vegetables, fall recipe, butternut squash, Brussels sprouts