Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pepitas, and Cranberries
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings (about ¾ cups each)
Butternut Squash:
  • 1 medium (1½ lb) butternut squash peeled, seeded, and cut into ¾-inch cubes (~about 4 cups)
  • 1 Tbsp olive oil
  • 3 Tbsp pure maple syrup
  • ½ tsp ground cinnamon
Brussels Sprouts:
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 Tbsp olive oil
  • ½ tsp salt
For Assembly:
  • ½ cups pepitas
  • 1 cup dried cranberries
  1. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
  2. In a medium bowl, combine cubed butternut squash,1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Transfer to one of the baking sheets, spread into a single layer. Bake for 30 minutes.
  3. Meanwhile, place halved Brussels on the second baking sheet. Drizzle with the olive oil and sprinkle with the salt; toss well to coat. Arrnage in a single layer and bake for 20-25 minutes, alongside the squash.
  4. Combine the roasted squash and Brussels with the pepitas and dried cranberries; gently toss and serve immediately.
Recipe from Julie's Album
Nutrition Information
Serving size: ¾ cup Calories: 195 Fat: 9.4 Carbohydrates: 28.0 Sugar: 16.9 Sodium: 151 Fiber: 3.5 Protein: 3.5 Cholesterol: 0
Recipe by Prevention RD at