Butternut Squash, Brussels Sprouts and Cranberry Salad mix . . .

 

6 servings 

 

Ingredients:

Roasted Vegetable Salad:

2.5 cups butternut squash, cubed

2.5 cups brussels sprouts, halved or quartered, depending on size

2 tablespoons avocado oil, drizzle over the vegetables

kosher salt, season the vegetables

cracked black pepper, season the vegetables

1 cup pecans, halved

½ cup dried cranberries, or low sugar Craisins

4-5 slices bacon, thick center cut

 

Maple Dijon dressing:

¼ cup extra virgin olive oil

1.5 tablespoons maple syrup

1.5 tablespoons apple cider vinegar

2 teaspoons Dijon mustard

kosher salt, to season, about 1/2 teaspoon

few turns cracked black pepper, to season

 

Instructions:

        Preheat the oven to 400 degrees Fahrenheit.

        Add the cubed butternut squash and halved or quartered Brussels sprouts to a sheet tray in a single layer. No overlap. Make sure the cubed butternut squash and Brussels are roughly the same size for even cooking.

        Drizzle with avocado oil and dust with kosher salt and cracked black pepper. Toss to combine. Make sure the Brussels are center side down. Roast for 20-25 minutes. Turning halfway through.

        Once there is about 5-10 minutes left, add the halved pecans to the sheet tray and gently toss them with the Brussels and squash. This way they can toast in the oven.

 

Make the bacon:

        Pan fry the thick cut bacon in a pan. Once it's cooked to your liking, remove it from the pan and chop it into smaller pieces. Set it aside.

 

Make the dressing:

        Combine extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, kosher salt, and cracked black pepper. Whisk well.

 

Assemble:

Once the vegetables and pecans are ready, remove them from the oven and add them to a mixing bowl.

Add the dried cranberries (or craisins) and as much or as little dressing as you desire. Gently toss everything together.

Top with crispy bacon pieces and serve warm.