Description
A festive Thanksgiving salad featuring roasted butternut squash, Brussels sprouts, cranberries, and pecans, perfect for your holiday table.
Ingredients
Scale
- 2 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 1 cup cranberries, fresh or dried
- 1 cup pecans, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon maple syrup (optional)
- 2 cups mixed greens
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper.
- Spread the mixture on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- In the last 5 minutes of roasting, add the cranberries and pecans to the baking sheet.
- In a large serving bowl, combine the roasted vegetables with mixed greens.
- Drizzle with maple syrup if desired and toss gently to combine.
- Serve warm or at room temperature.
Notes
- For a vegan option, ensure the maple syrup is used instead of honey.
- This salad can be made ahead of time; just add the greens before serving.
- Feel free to add feta cheese for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg