Description
A warm and colorful salad featuring roasted squash, sweet potatoes, Brussels sprouts, cranberries, and pecans, drizzled with a tangy cranberry glaze.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cubed
- 1/2 cup cranberries (fresh or dried)
- 1/4 cup pecans, chopped
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Juice of 1 orange or lemon for a citrus hint
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables: In a large bowl, toss together the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, and pepper.
- Spread the vegetables: Evenly distribute the seasoned vegetables on a baking sheet.
- Roast in the oven: Bake for 25-30 minutes until tender and slightly caramelized.
- Make the cranberry glaze: In a small saucepan, combine cranberries, maple syrup, apple cider vinegar, and citrus juice. Heat over medium-low until cranberries burst.
- Combine and serve: Toss the warm roasted veggies with the cranberry glaze and chopped pecans.
Notes
Make-ahead tips: Roast the vegetables in advance and store them in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: salad, roasted vegetables, fall recipes, vegan, healthy salad