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Roasted Brussels Sprouts, Cranberries, Pecans, Beets, and Butternut Squash Salad

A vibrant salad featuring roasted Brussels sprouts, sweet butternut squash, earthy beets, tart cranberries, and crunchy pecans, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 cup sweet butternut squash, peeled and cubed
  • 1 cup earthy beets, peeled and diced
Nuts and Fruits
  • 1/2 cup crunchy pecan halves
  • 1/2 cup tart dried cranberries
Dressing
  • 2 tablespoons rich olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon natural honey (optional) Can substitute with agave syrup for vegan option.

Method
 

Roasting the Vegetables
  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, toss the halved Brussels sprouts, cubed butternut squash, and diced beets with the olive oil, salt, and pepper.
  3. Roast in the preheated oven for 25-30 minutes, stirring halfway through.
  4. Add the pecans to the baking sheet during the last 5 minutes of roasting.
Preparing the Dressing
  1. In a small bowl, whisk together the balsamic vinegar and honey (if using).
Assembling the Salad
  1. Transfer the roasted vegetables and pecans to a large bowl.
  2. Add the dried cranberries and toss with the dressing until well coated.
  3. Serve the salad warm or at room temperature.

Notes

For a more complex flavor, consider adding red pepper flakes to the olive oil. You can also swap pecans for walnuts or almonds.