Recipes

Recipe: Warm Autumn Salad

Warm Autumn Salad: 3ten.ca

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.

Warm Autumn Salad: 3ten.ca

Lay it all out on the pan.

Warm Autumn Salad: 3ten.ca

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.

Warm Autumn Salad: 3ten.ca

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

Warm Autumn Salad: 3ten.ca

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

Warm Autumn Salad: 3ten.ca

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

Recipe: Warm Autumn Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 cups of butternut squash
  • 5 cups of Brussel spouts
  • 1 red onion
  • ¼ cup of canola oil
  • 3 tablespoons of agave
  • 1 teaspoon of cinnamon
  • 1 cup of cranberries
  • ½ cup of pecans
  • salt to taste
Instructions
  1. First, set your oven to 425 on roast. Then, line a pan with parchment paper or a silicone mat.
  2. Peel the butternut squash and dice into cubes.
  3. Cut the bottoms of the sprouts and cut them in quarters.
  4. Finely dice the red onion.
  5. Mix everything except for the cranberries and pecans in a large bowl and ensure it's all evenly coated.
  6. Lay it all out on the pan. Roast for 15 minutes and then flip the salad around and roast for another 10.
  7. Then, add in the cranberries and roast for an additional 5 minutes.
  8. Take out and dish out - then top the pecan pieces.
  9. Done! It's sweet, yet hearty and tastes like autumn.

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