This was a recipe I got on the whim from a coworker. I looked it up, and found the “official” recipe on the Internet. It’s a vegetarian meal, but I added chicken to make a side dish for lunch to go with my soup. I have to have the protein to fill me up! I’m loving the delicious combinations of flavors! Plus it was super easy to make ahead for lunch. I LOVE not having to think about packing a lunch all week!!
Butternut Squash Salad with Roasted Brussels Sprouts, Pecans and Cranberries
Brussels sprouts (cut in half) **Bought a bag at Wegmans in the produce section**
Butternut squash (cubed) **Bought in produce sections already precut**
Cranberries **Ocean Spray now makes a 50% less sugar option**
1 tablespoon of Olive Oil (x2)
Toss brussels sprouts in olive oil and salt. Roast in the preheated oven at 400 F for about 20 minutes.
Toss cubed butternut squash in olive oil, maple syrup, and cinnamon. Roast in the preheated oven at 400 F for about 20 minutes.
In a large bowl, combine roasted Brussels sprouts, roasted cinnamon butternut squash, cranberries, and lightly toasted pecans.
Add a small amount of maple syrup and toss!