Description
A festive salad featuring roasted butternut squash and Brussels sprouts, glazed with fresh cranberries, perfect for seasonal gatherings.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup fresh cranberries
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1/4 cup chopped pecans or walnuts (optional)
- 1/4 cup feta cheese or goat cheese (optional)
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, balsamic vinegar, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for about 25-30 minutes, or until tender and caramelized.
- In the last 10 minutes of roasting, add the fresh cranberries to the baking sheet.
- Once the vegetables are roasted, let them cool slightly.
- Toss the roasted vegetables in a serving bowl with nuts and cheese, if using.
- Garnish with fresh herbs before serving.
Notes
For added flavor, consider experimenting with spices like cinnamon or nutmeg, and toasting the nuts before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 5mg
Keywords: salad, butternut squash, Brussels sprouts, cranberry, holiday recipe