Roasted Brussels Sprout Butternut Squash Salad
Ingredients
- 4 ½ cups cubed butternut squash (3/4-inch)
- 3 medium shallots, quartered
- 4 ½ teaspoons olive oil, divided
- 1 pound fresh Brussels sprouts, halved lengthwise or cut into quarters if very large
- ½ teaspoon salt, divided
- 1 tablespoon plus 1 1/2 teaspoons sherry vinegar
- 1 tablespoon tahini
- 1 teaspoon pure maple syrup
- 1 teaspoon finely chopped fresh rosemary
- ½ teaspoon ground pepper
- ⅓ cup dried cranberries
- ⅓ cup chopped toasted pecans or walnuts (Optional)
Instructions
Roasted Brussels Sprout & Butternut Squash Salad serves 6 original recipe by EatingWell.
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