Thanksgiving Salad: Butternut Squash, Brussels sprouts, Cranberries, Pecans

Thanksgiving Salad: Butternut Squash, Brussels sprouts, Cranberries, Pecans

Ingredients

Roasted Brussels Sprouts:

• 3 cups Brussels sprouts ends trimmed, yellow leaves removed
• 3 tablespoons olive oil
• 1/4 teaspoon Salt to taste

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

Other Ingredients:

• 2 cups pecan halves
• 1 cup dried cranberries
• 2-4 tablespoons maple syrup optional

Instructions


How 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. 

How to roast Butternut Squash:

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How to toast pecans:

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Assembly:

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FULL RECIPE HERE