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With the holidays fast approaching, many are looking for the perfect side dish to add to their festive spread. If wanting to change up the traditional recipe line-up, without sacrificing flavor, try out our Roasted Brussels Sprout and Butternut Squash Salad- our November recipe of the month.
This side dish is perfect for the holidays because it is simple to put together and is a great way to add some vegetables and healthy fats to the table alongside other delicious foods. Roasting the Brussels sprouts adds a crisply texture, and caramelized flavor. Plus, Brussels boost this dish with fiber, Vitamin K and Vitamin C.
We add a touch of cinnamon to flavor the Butternut Squash, contributing to the smell and taste of a familiar holiday spice. Butternut squash, a starchy vegetable, acts as a great complex carbohydrate in this dish. Butternut squash boosts Vitamin A content and adds fiber as well.
The maple syrup and dried cranberries add a sweet and tart flavor, but feel free to adjust these amounts based on your palate. And lastly, the pecans round out this dish by adding a crunchy texture and packing a healthy fat punch. (Note – if catering to a nut allergy, consider substituting pumpkin seeds in place of the pecans).
Check in with your SHIFT Dietitian for tips to manage your holiday eating. Explore our membership options and how to stay accountable with your food choices through our Goals Process.
Roasted Brussels Sprout and Butternut Squash Salad
Makes: 8 servings
Ingredient List
- Roasted Brussels Sprout
- 3 c. Brussels sprout, trimmed and halved
- 3 T. olive oil
- Salt and pepper, to taste
- Cinnamon Roasted Butternut Squash
- 1.5 lb. butternut squash, peeled and cubed (about 4 cups uncooked)
- 2 T. olive oil
- 2 T. maple syrup
- ½ t. cinnamon
- ½ t. salt
Other Ingredients
- 1 c. pecan halves
- 2/3 c. dried cranberries
Instructions
Roasted Brussels Sprouts
- Preheat oven 400 degrees F.
- In medium bowl, toss halved Brussels sprouts, 3 T. olive oil, and salt/pepper.
- Spread onto baking sheet in even layer and bake ~20-25 minutes.
Cinnamon Roasted Butternut Squash
- Preheat oven 400 degrees F.
- In a medium bowl, toss cubed butternut squash, 2 T. olive oil, 2 T. maple syrup, cinnamon and salt.
- Spread onto baking sheet in even later and bake ~25-30 minutes.
*Tip: Roast the Brussels sprouts and butternut squash at the same time on separate baking sheets to save time.
Toast Pecans
- Add pecan halves to an ungreased skillet and toast over medium heat for about ~5 minutes, moving frequently. Remove from heat once fragrant.
Assemble Salad
- In large bowl, combine Brussels sprout, butternut squash, toasted pecans and dried cranberries.
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