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!
Let me know how you like it! It's also a great salad for lunches too!
This sounds delicious! I am going to try and make this, this week! 😋