Hello, Fall! This is the perfect salad to bring you into the fall season and its great as a side or as a full entree - make it ahead of time and have it chilled or eat it just as it comes out of the oven!
2 cups butternut squash, chopped
2 cups brussels sprouts, sliced in half
1/2 cup dried cranberries
1 cup pecans
1/2 cup maple syrup
2 cups dino kale, chopped
2 tbsp balsamic vinegar
salt & pepper
Roast the Butternut Squash & Brussels Sprouts
Add the chopped squash and sliced sprouts to a silicon baking sheet and roast at 350 degrees for 45 minutes.
Glaze the Pecans
When the squash and sprouts have about 10 minutes left of roasting time, add 1 cup of pecans to a pan on your stove on medium heat. Continue moving the pecans around in the pan for about 5 minutes, then add in a 1/2 cup of maple syrup and continue stirring another 5 minutes. When done, remove from heat.
Chop the kale and add to a large bowl. Mix in the dried cranberries and add in the glazed pecans and roasted butternut squash and brussels sprouts. Continue mixing to combine everything and at the end add in the 2 tbsp of balsamic vinegar and salt and pepper to taste.