• 1 Rating

Serve this hearty and healthy fall salad with roasted pork tenderloin, chicken or salmon, or with your Thanksgiving meal. All of the vegetables are roasted on the same pan, so this recipe is easy to prep, and it tastes great warm or at room temperature so it's perfect for holiday buffet tables and potlucks. Cranberries add a sweet-tart edge, while the maple-tahini dressing provides depth.

Julia Levy
Source: Eatingwell.com, August 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Combine squash, shallots and 1 1/2 teaspoons oil on a large rimmed baking sheet; toss to coat well. Roast until almost tender and starting to brown, about 20 minutes.

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  • Meanwhile, combine Brussels sprouts, 1 1/2 teaspoons oil and 1/4 teaspoon salt in a bowl; toss to coat well.

  • Remove the baking sheet from the oven; add the Brussels sprouts to the squash mixture and spread the vegetables in an even layer. Continue roasting until all the vegetables are tender and browned, about 20 minutes.

  • Meanwhile, whisk vinegar, tahini, maple syrup, rosemary, pepper and the remaining 1 1/2 teaspoons oil and 1/4 teaspoon salt in a small bowl.

  • Transfer the roasted vegetables to a large bowl. Add cranberries and the dressing; toss to coat. If desired, sprinkle with nuts. Serve immediately, or let stand at room temperature for up to 4 hours. (The salad may be refrigerated in an airtight container for up to 2 days. Let stand at room temperature for 30 minutes before serving.)

Tips

To make ahead: Refrigerate in an airtight container for up to 2 days. Let stand at room temperature for 30 minutes before serving.

Nutrition Facts

224.8 calories; protein 5.7g 12% DV; carbohydrates 38.8g 13% DV; exchange other carbs 2.5; dietary fiber 9.2g 37% DV; sugars 15.9g; fat 7.8g 12% DV; saturated fat 1.1g 6% DV; vitamin a iu 15897IU 318% DV; vitamin c 108.4mg 181% DV; folate 96.7mcg 24% DV; calcium 113.5mg 11% DV; iron 2.7mg 15% DV; magnesium 70.6mg 25% DV; potassium 859.6mg 24% DV; sodium 325.6mg 13% DV; thiamin 0.3mg 31% DV; added sugar 8g.

Reviews

1 Ratings
  • 5 star values: 1
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