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angelamegrey

Butternut Squash /Brussel Sprout salad

This dish is the perfect side to any fall meal. It has all the flavors that packs a punch of fall, but is really light for a side dish. It only has a few ingredients, but it's how they marry together that make them so tasty!


1 package shaved Brussel Sprouts (or you can buy a bunch and shred them in a food processor)

1 Butternut Squash cut into cubes

1 Cup Dried Cranberries

1/2 Cup Almond slivers (toasted)

Lemon Vinegarette (see other posts for recipe)

Olive oil, S&P to taste


Preheat oven to 350 degrees. Toss the cubed squash in olive oil and generously season with salt and pepper. Arrange on a baking dish and roast for 30 minutes and let cool.

Heat a skillet (with NO oil) over a medium heat and toast the almonds to a medium brown. You have to watch them so they don't burn because it happens pretty quickly! you can shake the pan up a bit too to evenly brown them.

Once all of that is complete, just assemble roasted squash, raw shaved brussel sprouts, toasted almonds, and dried cranberries into a bowl. Toss with the lemon vinaigrette and it's ready to serve!




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2 Comments


angelamegrey
Nov 15, 2020

Let me know how you like it! It's also a great salad for lunches too!

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acmadden
Nov 15, 2020

This sounds delicious! I am going to try and make this, this week! 😋

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