Roasted Brussels Sprout & Butternut Squash Salad

READY IN: 1hr 10mins

INGREDIENTS

  • 4 12 cups cubed butternut squash (3/4-inch)
  • 3mediumshallots, quartered
  • 4 12 teaspoonsolive oil
  • 1lbfresh Brussels sprout, halved lengthwise
  • 12 teaspoonsalt, divided
  • 1 12 tablespoonssherry wine vinegar
  • 1tablespoontahini
  • 1teaspoonpure maple syrup
  • 1teaspoon finely chopped fresh rosemary
  • 12 teaspoonground pepper
  • 13 cupdried cranberries
  • 13 cup chopped toasted pecans (optional) or 1/3cupwalnuts (optional)
  • NUTRITION INFO

    Serving Size: 1 (311) g

    Servings Per Recipe:4

    Calories: 203

    Calories from Fat 66 g 33 %

    Total Fat 7.4 g 11 %

    Saturated Fat 1.1 g 5 %

    Cholesterol 0 mg 0 %

    Sodium 330.1 mg 13 %

    Total Carbohydrate33.8 g 11 %

    Dietary Fiber 8.3 g 33 %

    Sugars 7.3 g 29 %

    Protein 6.4 g 12 %

    DIRECTIONS

  • Step 1.
  • Preheat oven to 425 degrees F. Combine squash, shallots and 1 1/2 teaspoons oil on a large rimmed baking sheet; toss to coat well. Roast until almost tender and starting to brown, about 20 minutes.
  • Step 2.
  • Meanwhile, combine Brussels sprouts, 1 1/2 teaspoons oil and 1/4 teaspoon salt in a bowl; toss to coat well.
  • Step 3.
  • Remove the baking sheet from the oven; add the Brussels sprouts to the squash mixture and spread the vegetables in an even layer. Continue roasting until all the vegetables are tender and browned, about 20 minutes.
  • Step 4.
  • Meanwhile, whisk vinegar, tahini, maple syrup, rosemary, pepper and the remaining 1 1/2 teaspoons oil and 1/4 teaspoon salt in a small bowl.
  • Step 5.
  • Transfer the roasted vegetables to a large bowl. Add cranberries and the dressing; toss to coat. If desired, sprinkle with nuts. Serve immediately, or let stand at room temperature for up to 4 hours. (The salad may be refrigerated in an airtight container for up to 2 days. Let stand at room temperature for 30 minutes before serving.).
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