Butternut Squash Salad

This salad makes a lot, and it has so many textures and flavors. I found it on Pinterest from Julia's Album Thanksgiving side dishes: Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries. I followed the recipe, and she had detailed directions on roasting the veggies. Follow the link to her original recipe.  

You can use my list of ingredients and directions; just know I am not that detailed. I throw it together. 

Ingredients:

• 3 cups Brussels sprouts ends trimmed, yellow leaves removed

• 2 tablespoons olive oil for brussels

• ¼ teaspoon Salt to taste for brussels

• 1 ½ lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)

• 2 tablespoons olive oil for squash

• 3 tablespoons maple syrup for squash

• ½ teaspoon ground cinnamon for squash 

• 2 cups pecan halves

• 1 cup dried cranberries

• 2 tablespoons maple syrup 

Directions:

Trim and wash brussel sprouts. Toss the olive oil and salt to incorporate into the Brussels. 

Peeled and cubed butternut squash tossed with olive oil, syrup, and cinnamon.  

Place on a cookie sheet lined with parchment paper. 

Back at 400 for 15 minutes, turn brussel sprouts over and bake for another 5-10 minutes till golden. 

Lower oven temp to 350. Place pecans on a lined cookie sheet with parchment paper and bake for 5 minutes or longer. 

After all veggies and pecans are roasted, place into a large mixing bowl. Add in cranberries and add 2 Tbs of maple syrup. Toss to mix well. 

It is so good.  

I saw other recipes similar to this one that added in sausage and another one bow tie pasta. I will try these options next time for a stand-alone meal. This side dish will be going to Thanksgiving with us this year.