Roasted Brussels Sprout & Butternut Squash Salad
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.
Source: Eatingwell.com, August 2019
Read the full recipe after the video.
To make ahead: Refrigerate in an airtight container for up to 2 days. Let stand at room temperature for 30 minutes before serving.
Serving Size:1 1/4 cups
225 calories; protein 5.7g; carbohydrates 38.8g; dietary fiber 9.2g; sugars 15.9g; fat 7.8g; saturated fat 1.1g; vitamin a iu 15897IU; vitamin c 108.4mg; folate 96.7mcg; calcium 113.5mg; iron 2.7mg; magnesium 70.6mg; potassium 859.6mg; sodium 325.6mg; thiamin 0.3mg; added sugar 8g.
2 vegetable, 1 1/2 fat, 1 starch, 1/2 fruit