Go Back
Brussel Sprout and Butternut Squash Salad
Print Pin

Brussel Sprout and Butternut Squash Salad

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Author Joy in Every Season

Ingredients

  • 1 # brussel sprouts
  • 3/4-1 # butternut squash
  • olive oil
  • salt & pepper
  • 2 TBSP honey
  • 1/4 cup creamy balsamic dressing I used Tuscan Italian from Trader Joes
  • 1/2 can white beans I used Northern beans
  • 1/4 cup pine nuts
  • 1/4 cup dried cranberries
  • arugula or other greens

Instructions

  • Rinse & remove outer leaves (and cut off stems) from brussel sprouts. Cut in half.
  • Peel and chop butternut squash into even size chunks.
  • Place sprouts and squash on large baking sheet. Drizzle with olive oil and season with salt & pepper.
  • Roast in 400* oven for 30-40 minutes (until tender), turning occasionally.
  • Toast pine nuts in hot dry frying pan. They toast quickly (2-3 minutes). Set aside.
  • In large bowl, whisk together honey and salad dressing.
  • Rinse and drain white beans.
  • Add roasted veggies and bean to salad dressing and gently toss to coat.
  • Layer arugula on plate. Top with veggie mixture. Add some dried cranberries and toasted pine nuts.
  • Season with salt & pepper to taste.