Autumn Salad with Brussels Sprouts, Cranberries, Pecans, Beets, and Butternut Squash
A vibrant salad combining roasted Brussels sprouts, butternut squash, sweet cranberries, and crunchy pecans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 lb Brussels sprouts, halved
- 2 cups butternut squash (or sweet potatoes), peeled and diced
- 1 cup cooked beets, diced
- 1 cup dried cranberries
- 1/2 cup pecans, chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the Brussels sprouts and butternut squash, cutting them into uniform pieces.
- Toss the vegetables in a bowl with olive oil, salt, and pepper.
- Spread the seasoned vegetables on a baking sheet and roast for 25-30 minutes until fork-tender.
- Combine the roasted vegetables with beets, cranberries, and pecans in a salad bowl.
- Drizzle with balsamic vinegar and toss gently before serving.
Notes
For a quicker prep, use pre-cooked beets and substitute walnuts or almonds for pecans if desired.