AuthorCourtneyCategory,

 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
 1 ½ lbs Butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
 ½ tsp Ground cinnamon
 ½ cup Pumpkin seeds
 ½ cup Dried cranberries
 Honey (Optional)
 Salt (To Taste)

ROASTED BRUSSELLS SPROUTS
1

PREHEAT oven to 400 F.

2

LIGHTLY grease the foil-lined baking sheet with cooking spray.

3

TRIM ends and remove yellow leaves.

4

SLICE all Brussels sprouts in half. I like to keep slicing so they almost have a shaved appearance, but that is personal preference.

5

IN a medium bowl, combine Brussels sprouts, 1 tablespoon of olive oil, salt (to taste), and toss to combine.

6

PLACE onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes.

7

DURING the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

ROASTED SQUASH
8

KEEP oven at 400 F.

9

GREASE the foil-lined baking sheet with cooking spray.

10

IN a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, and cinnamon, and toss to mix.

11

PLACE butternut squash in a single layer on the baking sheet.

12

BAKE for 20-25 minutes, turning once half-way through baking, until softened.

13

NOTE: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

ASSEMBLY
14

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine.

15

LIGHTLY drizzle with balsamic vinegar and toss with salad greens.

16

(OPTIONAL): For more sweetness, add a drizzle of honey.

Ingredients

 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
 1 ½ lbs Butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
 ½ tsp Ground cinnamon
 ½ cup Pumpkin seeds
 ½ cup Dried cranberries
 Honey (Optional)
 Salt (To Taste)

Directions

ROASTED BRUSSELLS SPROUTS
1

PREHEAT oven to 400 F.

2

LIGHTLY grease the foil-lined baking sheet with cooking spray.

3

TRIM ends and remove yellow leaves.

4

SLICE all Brussels sprouts in half. I like to keep slicing so they almost have a shaved appearance, but that is personal preference.

5

IN a medium bowl, combine Brussels sprouts, 1 tablespoon of olive oil, salt (to taste), and toss to combine.

6

PLACE onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes.

7

DURING the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

ROASTED SQUASH
8

KEEP oven at 400 F.

9

GREASE the foil-lined baking sheet with cooking spray.

10

IN a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, and cinnamon, and toss to mix.

11

PLACE butternut squash in a single layer on the baking sheet.

12

BAKE for 20-25 minutes, turning once half-way through baking, until softened.

13

NOTE: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

ASSEMBLY
14

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine.

15

LIGHTLY drizzle with balsamic vinegar and toss with salad greens.

16

(OPTIONAL): For more sweetness, add a drizzle of honey.

Roasted Butternut Squash & Brussel Sprout Salad

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