Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pepitas, and Cranberries
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 8 servings (about ¾ cups each)
Ingredients
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
Instructions
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
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.
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.
Combine the roasted squash and Brussels with the pepitas and dried cranberries; gently toss and serve immediately.