Recipe: Warm Autumn Salad

Warm salad with roasted Brussel sprouts and butternut squash – the perfect autumn salad. It’s quick and easy – one pan and done. Let’s get cooking.

Ingredients

• 4 cups of butternut squash
• 5 cups of Brussel spouts
• 1 red onion
• 1/4 cup of canola oil
• 3 tablespoons of agave
• 1 teaspoon of cinnamon
• 1 cup of cranberries
• 1/2 cup of pecans
• salt to taste

First, set your oven to 425 on roast. Then, line a pan with parchment paper or a silicone mat.

Peel the butternut squash and dice into cubes. Cut the bottoms of the sprouts and cut them in quarters. Finely dice the red onion.

Mix everything except for the cranberries and pecans in a large bowl and ensure it’s all evenly coated.

Lay it all out on the pan.

Roast for 15 minutes and then flip the salad around and roast for another 10.

Then, add in the cranberries and roast for an additional 5 minutes.

Take out and dish out – then top the pecan pieces.

Done! It’s sweet, yet hearty and tastes like autumn.

Well, there you have it – a great warm salad for your holiday table this Thanksgiving, or your Sunday family dinner. Hope you enjoy it. See you again soon.

Recipe

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Warm Autumn Salad

Author: Ali

Servings: 4

Warm salad with roasted Brussel sprouts and butternut squash – the perfect autumn salad. It’s quick and easy – one pan and done. Let’s get cooking.

Prep Time10 minutes minutes

Cook Time30 minutes minutes

Total Time40 minutes minutes

CourseSide Dish

CuisineAmerican

Ingredients

• 4 cups of butternut squash
• 5 cups of Brussel spouts
• 1 red onion
• 1/4 cup of canola oil
• 3 tablespoons of agave
• 1 teaspoon of cinnamon
• 1 cup of cranberries
• 1/2 cup of pecans
• salt to taste

Instructions

• First, set your oven to 425 on roast. Then, line a pan with parchment paper or a silicone mat.
• Peel the butternut squash and dice into cubes.
• Cut the bottoms of the sprouts and cut them in quarters.
• Finely dice the red onion.
• Mix everything except for the cranberries and pecans in a large bowl and ensure it's all evenly coated.
• Lay it all out on the pan. Roast for 15 minutes and then flip the salad around and roast for another 10.
• Then, add in the cranberries and roast for an additional 5 minutes.
• Take out and dish out - then top the pecan pieces.
• Done! It's sweet, yet hearty and tastes like autumn.