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.
Servings: 4
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.