Description
Celebrate the flavors of fall with this vibrant Autumn Salad! This delightful dish features roasted Brussels sprouts, sweet-tart cranberries, crunchy pecans, earthy beets, and tender butternut squash. Perfect for festive gatherings or cozy weeknight dinners, this salad is packed with nutritious ingredients that will warm your heart and satisfy your taste buds.
Ingredients
Scale
- 2 cups Brussels sprouts, halved
- 1 cup butternut squash, cubed
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1 cup cooked beets, diced
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss Brussels sprouts and butternut squash with olive oil, salt, and pepper on the baking sheet. Roast for 20-25 minutes until tender and caramelized.
- In a large bowl, combine the roasted vegetables with cranberries and pecans. Gently fold in diced beets.
- Drizzle with your favorite vinaigrette or a mixture of olive oil and balsamic vinegar before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 10g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added flavor, consider mixing in crumbled feta cheese or swapping out pecans for walnuts. - To save time, use pre-cooked beets from the store.