Home > Recipes > Lunch > Butternut Brussel Sprout Salad
Lunch

Butternut Brussel Sprout Salad

Difficulty
Easy
Prep time
10
Total time
30
Yield
2 servings

Ingredients

  • 1 7oz bag Fisher Pecan Halves
  • 1lb butternut squash, cubed
  • 1lb brussels sprouts, halved
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • ¼ cup white wine vinegar
  • 2 tablespoons maple syrup
  • ½ cup olive oil
  • ¼ cup pomegranate arils

Instructions

  1. Preheat oven to 425 degrees fahrenheit.
  2. Toss butternut squash and brussels sprouts in olive oil, salt, and pepper. Spread evenly onto a parchment lined baking sheet. Bake for 20 minutes.
  3. Remove sheet tray from the oven and add pecans. Give everything a mix and place back in the oven for another 5 minutes so that the pecans can toast.
  4. In a food processor, combine ½ cup of the toasted pecans, white wine vinegar, maple syrup, olive oil, salt, pepper, and ½ cup water. Process until smooth and creamy.
  5. Place roasted brussel sprouts and squash in a bowl with the remaining toasted pecans. Drizzle desired amount of pecan dressing over top. Top with pomegranate arils for brightness and enjoy this warming and hearty salad!

Share
video

Choose a
Platform