Description
A simple Thanksgiving salad recipe with minimal cleanup.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup butternut squash, peeled and cubed
- 1/2 cup dried cranberries
- 1/4 cup pecans, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the Brussels sprouts and butternut squash with olive oil, salt, and pepper.
- Roast for 20-25 minutes, or until tender and slightly browned.
- In a small bowl, whisk together the balsamic vinegar and Dijon mustard.
- Add the dried cranberries and pecans to the baking sheet with the roasted vegetables.
- Drizzle the balsamic dressing over the salad and toss to combine.
- Serve warm.
Notes
- You can substitute other nuts like walnuts or almonds for pecans.
- For a sweeter dressing, add a teaspoon of maple syrup.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: One-Pan Thanksgiving Salad Recipes, Minimal Cleanup, Thanksgiving Side Dish, Roasted Brussels Sprouts, Butternut Squash Salad