Roasted Brussels Sprout & Butternut Squash Salad

Name: Roasted Brussels Sprout & Butternut Squash Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 4.5 cups cubed butternut squash (3/4-inch); 3 medium shallots, quartered; 4.5 teaspoons olive oil, divided; 1 pound fresh Brussels sprouts, halved lengthwise or cut into quarters if very large; 0.5 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; 0.5 teaspoon ground pepper; 0.33333334326744 cup dried cranberries; 0.33333334326744 cup chopped toasted pecans or walnuts

Instructions

Prep:15min

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: Sat, 16 Nov 2024 06:33:56 GMT