Roasted Brussels Sprout & Butternut Squash Salad

Submitted by Artemis Platts

"A hearty salad featuring favorite vegetables and flavors of the fall. But it's good anytime! Source: EatingWell https://www.eatingwell.com/recipe/275595/roasted-brussels-sprout-butternut-squash-salad/"

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Serves: 4

ingredients

• 4 1⁄2 cups cubed butternut squash (3/4-inch)
• 3 medium shallots, quartered
• 4 1⁄2 teaspoons olive oil
• 1 lb fresh Brussels sprout, halved lengthwise
• 1⁄2 teaspoon salt, divided
• 1 1⁄2 tablespoons sherry wine vinegar
• 1 tablespoon tahini
• 1 teaspoon pure maple syrup
• 1 teaspoon finely chopped fresh rosemary
• 1⁄2 teaspoon ground pepper
• 1⁄3 cup dried cranberries
• 1⁄3 cup chopped toasted pecans (optional) or 1/3 cup walnuts (optional)

directions

1. Step 1.
2. Preheat oven to 425 degrees F. Combine squash, shallots and 1 1/2 teaspoons oil on a large rimmed baking sheet; toss to coat well. Roast until almost tender and starting to brown, about 20 minutes.
3. Step 2.
4. Meanwhile, combine Brussels sprouts, 1 1/2 teaspoons oil and 1/4 teaspoon salt in a bowl; toss to coat well.
5. Step 3.
6. Remove the baking sheet from the oven; add the Brussels sprouts to the squash mixture and spread the vegetables in an even layer. Continue roasting until all the vegetables are tender and browned, about 20 minutes.
7. Step 4.
8. Meanwhile, whisk vinegar, tahini, maple syrup, rosemary, pepper and the remaining 1 1/2 teaspoons oil and 1/4 teaspoon salt in a small bowl.
9. Step 5.
10. Transfer the roasted vegetables to a large bowl. Add cranberries and the dressing; toss to coat. If desired, sprinkle with nuts. Serve immediately, or let stand at room temperature for up to 4 hours. (The salad may be refrigerated in an airtight container for up to 2 days. Let stand at room temperature for 30 minutes before serving.).