Roasted Butternut Squash and Brussels Sprouts Salad

• porties: 6 servings
• actieve tijd: 15 minutes
• totale tijd: 45 minutes

Ingrediënten

2 ½ cups butternut squash (cubed)

2 ½ cups brussels sprouts (halved or quartered, depending on size)

2 tablespoons avocado oil (drizzle over the vegetables)

kosher salt (season the vegetables)

cracked black pepper (season the vegetables)

1 cup pecans (halved)

½ cup dried cranberries (or low sugar Craisins)

4-5 slices bacon (thick center cut)

¼ cup extra virgin olive oil

1 ½ tablespoons maple syrup

1 ½ tablespoons apple cider vinegar

2 teaspoons Dijon mustard

kosher salt (to season, about 1/2 teaspoon)

few turns cracked black pepper (to season)

Instructies

Prepare the Vegetables and Pecans

Preheat the oven to 400 degrees Fahrenheit.

Add the cubed butternut squash and halved or quartered Brussels sprouts to a sheet tray in a single layer. No overlap. Make sure the cubed butternut squash and Brussels are roughly the same size for even cooking. Drizzle with avocado oil and dust with kosher salt and cracked black pepper. Toss to combine. Make sure the Brussels are center side down. Roast for 20-25 minutes. Turning halfway through. Once there is about 5-10 minutes left, add the halved pecans to the sheet tray and gently toss them with the Brussels and squash. This way they can toast in the oven.

Make the Bacon

Pan fry the thick cut bacon in a pan. Once it's cooked to your liking, remove it from the pan and chop it into smaller pieces. Set it aside.

Make the Dressing

Combine extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, kosher salt, and cracked black pepper. Whisk well.

Assemble

Once the vegetables and pecans are ready, remove them from the oven and add them to a mixing bowl. Add the dried cranberries (or craisins) and as much or as little dressing as you desire. Gently toss everything together. Top with crispy bacon pieces and serve warm.

Voedingswaarde

• Portiegrootte: 1 serving or 1/6th of th
• Calorieën: 346 kcal
• Totale vet: 25 g
• Verzadigd vet: 3 g
• Onverzadigd vet: 21 g
• Cholesterol: 1 mg
• Natrium: 130 mg
• Totale koolhydraten: 27 g
• Voedingsvezels: 8 g
• Totale suikers: 7 g
• Eiwit: 7 g