Description
A hearty salad featuring roasted butternut squash, brussels sprouts, and sweet potatoes glazed with cranberry.
Ingredients
Scale
- 2 cups butternut squash, cubed
- 2 cups brussels sprouts, halved
- 2 cups sweet potatoes, cubed
- 1 cup fresh cranberries
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss butternut squash, brussels sprouts, and sweet potatoes with olive oil, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 25-30 minutes.
- In a small saucepan, combine cranberries, maple syrup, and 1/4 cup water. Cook until cranberries burst.
- Once vegetables are roasted, combine them in a large bowl with the cranberry glaze.
- Toss well and serve warm or at room temperature.
Notes
- Adjust sweetness with more or less maple syrup.
- Feel free to add nuts for crunch.
- This salad can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
Keywords: cranberry glazed roasted butternut squash brussel sprouts sweet potato salad