Brussels Sprout and Butternut Squash Salad Recipe
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Ingredients: |
Ingredients: Roasted Brussels Sprouts:
3 cups Brussels sprouts ends trimmed, yellow leaves removed
3 tablespoons olive oil
1/4 teaspoon Salt to taste
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Directions: |
Directions:Instructions to roast Brussels Sprouts:
1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
2. Trim ends of Brussels sprouts and remove yellow leaves.
3. Then, slice all Brussels sprouts in half.
4. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
5. 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). |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions:Instructions to roast Butternut Squash:
1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
4. 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. |
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Ingredients: |
Ingredients: Other Ingredients:
2 cups pecan halves
1 cup dried cranberries
2-4 tablespoons maple syrup optional
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Directions: |
Directions:Instructions on Pecans and Final Touches:
1. Toast pecans in the preheated oven at 350 F
2. Line a baking sheet with parchment paper.
3. Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.
4. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20 mins |
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