Brussels Sprouts and Butternut Squash Salad with Orange Vinaigrette
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 144
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 20
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 500
- Total: 1 hr 5 min
- Prep: 40 min
- Cook: 25 min
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
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.