Cranberries add a sweet-tart edge, while the maple-tahini dressing provides depth.
The flavors of fall are on full display with ourRoasted Brussels Sprout & Butternut Squash Salad.
It can be made in advance if needed, which is a total win for holiday meal prep.
Keep reading for our expert tips on how to make this ahead and save some time in the kitchen.
Roast until almost tender and starting to brown, about 20 minutes.
Continue roasting until all the vegetables are tender and browned, about 20 minutes.
Transfer the roasted vegetables to a large bowl.
Add 1/3 cup cranberries and the dressing; toss to coat.
If desired, sprinkle with 1/3 cup 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.)
Let stand at room temperature for 30 minutes before combining and serving.
see to it it has a stem!
The skin of abutternut squashis thin, so you’re free to leave it on when roasting.
It’s excellent when served during the holidays with a roast turkey, such as ourTraditional Herbed Roasted Turkey.
It pairs perfectly with Spinach-Stuffed Chicken Breasts,Pork Tenderloin “Rosa di Parma” or Maple-Glazed Salmon.
Additionally, it can be enjoyed as a meal on its own, accompanied bywarm rollsand butter.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
