THANKSGIVING BUTTERNUT SQUASH SALAD WITH ROASTED BRUSSELS SPROUTS, PECANS, AND CRANBERRIES

Thanksgiving Butternut Squash Salad with Roasted Brussels sprouts, Pecans, and Cranberries is one of the best holiday side dishes you’ll ever try! Perfect recipe for Thanksgiving, Christmas, New Year’s Eve or any time you like! This salad is full of 
vegetables and nuts. It’s healthy, gluten free, vegetarian, and packed with fiber!




Thanksgiving and Christmas are two of my favorite holidays! I love the kinds of food we cook this time of year, bursting with Fall and holiday flavors. While we all love good old regular side dish recipes that we are so accustomed to this time of year (green beans, mashed potatoes, sweet potatoes, stuffing, etc.) I hope you will also give a try to this Thanksgiving Butternut Squash Salad.
This holiday side dish recipe will bring so many colors and lots of flavors to your holiday menu thanks to the roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries.

THANKSGIVING MAIN COURSES TO SERVE WITH THIS SIDE DISH:

  • Roast Duck – an ultimate Thanksgiving main course!  This Roast Whole Duck has tender and juicy meat, crispy skin, and it’s glazed with the honey-balsamic glaze to give the duck a beautiful roasted look.
  • Roasted Cornish Hen – roasted paprika Cornish hen with root vegetables (carrots, sweet potatoes) and onions.
  • Roasted Turkey Breast (Boneless) with Garlic Herb Butter – this is a rolled turkey breast recipe and is a great alternative when you don’t feel like cooking the entire turkey.
Don’t want to use pecans? Try this recipe with pumpkin seeds:

OTHER AMAZING THANKSGIVING SALADS:


OTHER DELICIOUS THANKSGIVING SIDE DISHES:

What I love the best about this butternut squash salad is that it fits so well with classic Thanksgiving side dishes. It’s such a perfect addition to a holiday table. It will look (and taste!) perfect next to traditional Thanksgiving recipes, such as green beans, potatoes, and stuffing.
And, I love the combination of ingredients here!  Even if you don’t like Brussels sprouts, you’ll love them here. Roasted Brussels sprouts taste great when combined with all the classic Autumn flavors. Cinnamon butternut squash provides a nice, sweeter contrast to the Brussels Sprouts. And, you get a little bit of crunch from pecans and dried cranberries.

POTATO SIDE DISHES FOR THANKSGIVING:

This Butternut Squash Salad makes a beautiful presentation, too – it’s a perfect Holiday side dish that will make a great addition to both Thanksgiving and Christmas menus.

HOW TO MAKE BUTTERNUT SQUASH SALAD:

  1. Toss Brussels sprouts in olive oil and salt. Roast in the preheated oven at 400 F for about 20 minutes.
  2. Toss cubed butternut squash in olive oil, maple syrup, and cinnamon. Roast in the preheated oven at 400 F for about 20 minutes.
  3. In a large bowl, combine roasted Brussels sprouts, roasted cinnamon butternut squash, cranberries, and lightly toasted pecans.
  4. Add a small amount of maple syrup and toss!

TIPS AND TRICKS

  • To save time, roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.
  • Adding maple syrup to the salad at the end is optional. If you do decide to add it, add small amounts.  Start with 2 tablespoons of maple syrup, then add more, if desired, and toss with the salad ingredients to combine.

HOW TO REHEAT IT:

  • First, if you plan to make this a day ahead, don’t add nuts. Add nuts only when ready to serve (to make sure they are crunchy).
  • Reheat this dish in a shallow pan, such as a sheet pan or a sheet cake pan lined with parchment paper. Spread the ingredients on a parchment paper lined sheet pan. Reheat for about 15 minutes in the preheated oven at 350 F. Then add toasted pecans, when ready to serve.
  • You can also serve this dish cold, if you like. Just add toasted pecans right before serving, so that they are crunchy.

5 from 40 votes
Butternut Squash Salad with Roasted Brussels sprouts, Pecans, and Cranberries
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
If you want a healthy side dish for Thanksgiving, Christmas, or New Year's Eve, try this Butternut Squash Salad with Roasted Brussels sprouts, Pecans, and Cranberries!   is one of the best holiday side dishes you'll ever try!    This salad is full of vegetables and nuts. It's healthy, gluten free, vegetarian, and packed with fiber!
Course: Side Dish
Cuisine: American
Servings6 servings
Calories508 kcal
AuthorJulia
Ingredients
Roasted Brussels Sprouts:
  • 3 cups Brussels sprouts ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • 1/4 teaspoon Salt to taste
Roasted Butternut Squash:
  • 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
Other Ingredients:
  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup optional
Instructions
How to roast Brussels Sprouts:
  1. Preheat oven to 400 F.  Lightly grease the 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 a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 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 (see my photos).
How to roast Butternut Squash:
  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
  3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  4. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.
How to toast pecans:
  1. Toast pecans in the preheated oven at 350 F
  2. Line a baking sheet with parchment paper.
  3. Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.  
  4. Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords. 
Assembly:
  1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. 
  2. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
Nutrition Facts
Butternut Squash Salad with Roasted Brussels sprouts, Pecans, and Cranberries
Amount Per Serving
Calories 508Calories from Fat 315
% Daily Value*
Total Fat 35g54%
Saturated Fat 3g15%
Sodium 114mg5%
Potassium 751mg21%
Total Carbohydrates 49g16%
Dietary Fiber 8g32%
Sugars 27g
Protein 5g10%
Vitamin A248.1%
Vitamin C74.6%
Calcium11.6%
Iron13.3%
* Percent Daily Values are based on a 2000 calorie diet.
Source

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