Squash, Brussels Sprouts and Pecan Salad
This salad is the perfect Thanksgiving recipe full of all the flavors of fall people come to enjoy at the holiday. And really, what screams “fall” more than butternut squash, brussels sprouts and pecans?
Course: Salads
Servings
6
servingsPrep time
10
minutesCook time
40
minutesIngredients
2 containers Crazy Fresh Brussels Sprouts Meal Mate
3 tablespoons olive oil
1/8 teaspoon salt
2 tablespoons olive oil
3 tablespoons maple syrup
2 containers Crazy Fresh Cubed Butternut Squash
1/2 teaspoon ground cinnamon
2 cups pecan halves
1 cup dried cranberries
2 tablespoons maple syrup
Directions
- Preheat oven to 400º. Lightly grease pan with oil.
- In a bowl, combine Brussels sprouts, 2 tablespoons olive oil and salt.
- In a separate bowl, combine butternut squash, 1 tablespoon olive oil, maple syrup and cinnamon. Place on baking sheet with the Brussels sprouts, and roast 20-25 minutes.
- In a large bowl, combine roasted Brussels, squash, pecans and cranberries. Optional – add 2-4 tablespoons of maple syrup.
