Description
A vibrant and flavorful salad featuring roasted butternut squash and Brussels sprouts, tender beets, crunchy pecans, and sweet-tart cranberries, all tossed in a tangy balsamic honey dressing.
Ingredients
Scale
- 3 cups Brussels sprouts, raw, with ends trimmed and any yellow outer leaves removed
- 4 tablespoons olive oil, divided
- Salt, to taste
- 4 cups butternut squash, uncooked, peeled, seeded, and cubed into 1-inch cubes
- 2 large beets, pre-cooked
- 2 cups pecan halves
- 1 cup dried cranberries
- 1 cup balsamic vinegar
- 1/4 cup honey (or brown sugar)
- 4 tablespoons maple syrup
- 3 tablespoons freshly squeezed lime juice, plus an extra tablespoon for adjusting the taste
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with 2 tablespoons olive oil and salt. Spread in a single layer on a baking sheet and roast for 20-25 minutes, until tender and golden-brown.
- While squash roasts, trim Brussels sprouts, cut large ones in half. Toss with remaining 2 tablespoons olive oil and salt. Spread on a separate baking sheet and roast for 15-20 minutes, until tender with crispy outer leaves.
- Prepare pre-cooked beets by peeling and cutting into bite-sized pieces, similar to the squash cubes.
- In a small saucepan, combine balsamic vinegar, honey (or brown sugar), and maple syrup. Simmer over medium heat for 5-7 minutes, until slightly thickened. Remove from heat, let cool slightly, then stir in 1 tablespoon lime juice. Taste and add more lime juice if desired.
- In a large serving bowl, combine roasted butternut squash, roasted Brussels sprouts, cubed beets, pecan halves, and dried cranberries.
- Pour about half of the dressing over the salad ingredients. Gently toss to coat evenly. Add more dressing as needed, to taste. Serve warm, at room temperature, or chilled.
Notes
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Butternut Squash, Brussels Sprouts, Beet Salad