This is a perfect holiday side-dish that’ll pair well with the main event. This is a healthy vegetarian, and gluten free option which makes it super versatile for dietary restrictions in the family. This bright colorful dish is a beautiful addition to any holiday table.

Butternut Squash and Brussels Sprouts Salad with Pecans & Cranberries

www.iamartsy.ca

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Course Salad, Side Dish

Cuisine American

Ingredients

Roasted Brussels Sprouts:

3 cups Brussels sprouts ends trimmed yellow leaves removed
3 tbsp olive oil
1/4 tsp salt to taste

Roasted Butternut Squash:

1 1/2 lb butternut squash peeled seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tbsp olive oil
3 tbsp maple syrup
½ tsp ground cinnamon

Other Ingredients:

2 cups pecan halves
1 cup dried cranberries
2-4 tbsp maple syrup optional

Instructions

How to roast Brussels Sprouts:

Preheat oven to 400 Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
Trim ends of Brussels sprouts and remove yellow leaves.
Then, slice all Brussels sprouts in half.
In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

How to roast Butternut Squash:

Preheat oven to 400 Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

How to toast pecans:

Toast pecans in the preheated oven at 350 F
Line a baking sheet with parchment paper.
Toast the pecans for about 5 minutes (maybe a bit longein the preheated oven at 350 F until they get darker in color.
Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords.

Assembly:

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
(OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Recipe from Julia’s Album