Thanksgiving Butternut Squash Salad with Roasted Brussels sprouts, Pecans, and Cranberries

Thanksgiving Butternut Squash Salad with Roasted Brussels sprouts, Pecans, and Cranberries is one of the best holiday side dishes you’ll ever try! Perfect recipe for Thanksgiving, Christmas, New Year’s Eve or any time you like! This salad is full of vegetables and nuts. It’s healthy, gluten free, vegetarian, and packed with fiber!

INGREDIENTS

ROASTED BRUSSELS SPROUTS:
3 cups Brussels sprouts ends trimmed, yellow leaves removed
3 tablespoons olive oil
1/4 teaspoon 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 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon

OTHER INGREDIENTS:
2 cups pecan halves
1 cup dried cranberries
2-4 tablespoons maple syrup optional

Image Credit : www.juliasalbum.com

INSTRUCTIONS

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