Roasted Brussels Sprout & Butternut Squash Salad

Name: Roasted Brussels Sprout & Butternut Squash Salad
Cook time: 55 min
Total time: 55 min
Cuisine: American
Ingredients: 4 ½ cups cubed butternut squash (3/4-inch); 3 medium shallots, quartered; 4 ½ teaspoons olive oil, divided; 1 pound fresh Brussels sprouts, halved lengthwise or cut into quarters if very large; ½ teaspoon salt, divided; 1 tablespoon plus 1 1/2 teaspoons sherry vinegar; 1 tablespoon tahini; 1 teaspoon pure maple syrup; 1 teaspoon finely chopped fresh rosemary; ½ teaspoon ground pepper; ⅓ cup dried cranberries; ⅓ cup chopped toasted pecans or walnuts

Instructions

Cook:55min

Serve this hearty and healthy fall salad with roasted pork tenderloin, chicken or salmon, or with your Thanksgiving meal. All of the vegetables are roasted on the same pan, so this recipe is easy to prep, and it tastes great warm or at room temperature so it's perfect for holiday buffet tables and potlucks. Cranberries add a sweet-tart edge, while the maple-tahini dressing provides depth.

Updated at: Thu, 30 Mar 2023 01:15:10 GMT