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
INSTRUCTIONS
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
