This chunky fall salad not only offers a unique blend of sweet and tart flavors, it’s also a beautiful visual accompaniment to a holiday spread.
| Total: | 1 hr 5 min |
| Prep: | 40 min |
| Cook: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1 lbs. (4 cups) whole Brussels sprouts
- 1 lbs. (4 cups) cubed butternut squash
- 2 cups cherry tomatoes
- 2 cups sliced red onion
- 1/2 cup freshly squeezed orange juice
- 1/4 cup olive oil
- 2 Tbsp. vinegar
- 2 tsp. honey
- 1 tsp. mustard
- Salt and pepper
Instructions
- Preheat oven to 350°F. Place Brussels sprouts and butternut squash in a mixing bowl and toss with olive oil. Season with salt and pepper and place in the oven for 25 minutes, then let cool. In a separate bowl, add onions and cherry tomatoes. When Brussels sprouts and butternut squash have cooled, add to mixture. Mix together the vinaigrette and toss with Brussels sprouts.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 144 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 500 mg |
Reviews
Made this tonight for the wife and I as a side dish to a roasted spatchcocked chicken and a glass of chennin Blanc,,,,,,absolutely delicious! Will make it many times in the future