Butternut Squash Cranberry Salad

INGREDIENTS

• 3 cups brussels sprouts

• 2 tablespoons olive oil

• 1/4 teaspoon salt (to taste)

• garlic power (to taste)

• onion powder (to taste)

• 1/2 teaspoon balsamic vinegar

• 1 1/2 lb butternut squash and/or sweet potatoes (peeled, seeded, and cubed into 1-inch cubes)

• 1 tablespoon olive oil

• 2 tablespoons maple syrup

• 1/2 teaspoon ground cinnamon

• 1/4 cup pecans and/or walnuts

• 1/2 cup dried cranberries (low sugar)

• 3 tablespoons maple syrup

DIRECTIONS

FOR THE BRUSSELS SPROUTS

1. Preheat oven to 400°. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.

2. Trim ends of brussels sprouts and remove yellow leaves.

3. Then, slice all Brussels sprouts in half.

4. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.

5. Place onto baking sheet, cut side down, and roast in the oven for about 20 to 25 minutes. 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.

BUTTERNUT SQUASH / SWEET POTATO

1. Preheat oven to 400°. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.

2. In a medium bowl, combine cubed butternut squash (peeled and seeded) and/or sweet potato, 1 tablespoon of olive oil, maple syrup, and cinnamon. Toss until evenly coated.

3. Place in a single layer on the baking sheet. Bake for 20 to 25 minutes, turning once half-way through baking, until softened.

   Note: You can roast both Brussels sprouts and butternut squash / sweet potatoes on 2 separate baking sheets at the same time, on the same rack in the oven.

ASSEMBLY

1. In a large bowl, combine roasted brussels sprouts, butternut squash/sweet potatoes, pecans, and cranberries, and mix to combine.

2. For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired. Toss with the salad ingredients to combine.

Enjoy!!