Roasted Brussels and Butternut Salad
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Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8 cups
 
This warm roasted salad is full of fall flavors!
Ingredients
  • 16 ounces bagged ready to cook brussel sprouts
  • 12 ounces cubed and ready to cook butternut squash
  • 3 slices of prosciutto, diced
  • ¾ cup dried cranberries
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • 2 tablespoons aged Balsamic vinegar
  • Salt and pepper to taste
Instructions
  1. Place Brussels in a food processor and pulse until finely chopped.
  2. Remove and place in a large bowl.
  3. Add butternut squash, prosciutto, and cranberries to the Brussels.
  4. In a separate small bowl, whisk together maple syrup, olive oil, and vinegar.
  5. Pour over vegetables in the bowl.
  6. Salt and pepper to taste and toss to coat.
  7. Roast for 30 minutes at 400 degrees.
  8. Add cranberries and toss.
  9. Serve in a medium sized bowl.
  10. Squeeze fresh lemon over bowl and enjoy!
Recipe by Betsy Ramirez at http://betsyramirez.com/roasted-brussels-butternut-salad-2/