Description
A vibrant and delicious Thanksgiving salad featuring roasted butternut squash, Brussels sprouts, tart cranberries, and crunchy pecans, perfect for impressing your guests.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup fresh cranberries
- 1/2 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 vegetables on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- In the last 10 minutes of roasting, add the cranberries and pecans to the baking sheet.
- Once roasted, remove from the oven and let cool slightly.
- In a large serving bowl, combine the mixed greens, roasted vegetables, and cranberries.
- Drizzle with maple syrup if desired and toss gently to combine.
- Serve immediately and enjoy!
Notes
- Feel free to add feta cheese for extra flavor.
- This salad can be made ahead of time; just add the greens right before serving.
- Adjust the sweetness by adding more or less maple syrup.
- 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