Calories: 239 Proteins: 4 Carbs: 22 Fibers: 5 Fats: 16 Serves: 6 Total time: 40M
3 cups Brussels sprouts ends trimmed, yellow leaves removed
1/4 cup BetterBody Foods Avocado Oil
Read more
1/4 tsp Salt to taste
1 ½ lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
Other Ingredients:
2 cups pecan halves toasted
1 cup dried cranberries
2-4 Tbsp maple syrup optional
1. Preheat the oven to 400 F. Lightly grease the baking sheet with 1 Tbsp of BetterBody Foods Avocado Oil. Slice all Brussels sprouts in half. 2. In a medium bowl, combine halved Brussels sprouts, butternut squash, and remaining avocado oil, salt (to taste), and toss to combine. 3. Transfer to the baking sheet, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, stir them for even browning. Assembly: 4. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once. Start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine. 5. Enjoy your Holiday Salad!
