Butternut Brussel Sprout Salad
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
- Preheat oven to 425 degrees fahrenheit.
- Toss butternut squash and brussels sprouts in olive oil, salt, and pepper. Spread evenly onto a parchment lined baking sheet. Bake for 20 minutes.
- 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.
- 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.
- 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!
