Description
A delightful salad combining roasted butternut squash, Brussels sprouts, crunchy pecans, and tart cranberries, perfect for a healthy meal or festive gatherings.
Ingredients
Scale
- 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 400ยฐF (200ยฐC).
- 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.
Notes
Serve warm or at room temperature, and enjoy it with feta or goat cheese for added creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg