Brussels Sprouts and Butternut Squash Salad

Name: Brussels Sprouts and Butternut Squash Salad
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H5M0.000S
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

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Total: 1 hr 5 min

Prep: 40 min
Cook: 25 min

Yield: 8 servings

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

Directions

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.