Description
A colorful and nutritious salad featuring roasted butternut squash, Brussels sprouts, and crunchy pecans with a hint of sweetness from cranberries.
Ingredients
- 1 butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 2 cups beets, peeled and cubed
- 1 cup pecans, roughly chopped
- 1 cup cranberries (fresh or dried)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash, Brussels sprouts, and beets with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes, or until tender and caramelized.
- In the last 5 minutes of roasting, add the pecans and cranberries to the baking sheet.
- Remove from the oven and drizzle with balsamic vinegar before serving. Enjoy your festive salad!
Notes
This salad is best served warm and can be paired with roasted meats or grain-based dishes. For added flavor, consider topping it with feta or goat cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian