Roasted Brussels and Butternut Salad
Author: Betsy Ramirez
Recipe type: Side Dish
Prep time:
Cook time:
Total time:
Serves: 8 cups
- 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
- Place Brussels in a food processor and pulse until finely chopped.
- Remove and place in a large bowl.
- Add butternut squash, prosciutto, and cranberries to the Brussels.
- In a separate small bowl, whisk together maple syrup, olive oil, and vinegar.
- Pour over vegetables in the bowl.
- Salt and pepper to taste and toss to coat.
- Roast for 30 minutes at 400 degrees.
- Add cranberries and toss.
- Serve in a medium sized bowl.
- Squeeze fresh lemon over bowl and enjoy!
Recipe by Betsy Ramirez at http://betsyramirez.com/roasted-brussels-butternut-salad-2/
3.5.3228