Brussels Sprouts and Butternut Squash Salad

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This chunky fall salad not only offers a unique blend of sweet and tart flavors, it's also a beautiful visual accompaniment to a holiday spread.
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  • Total: 1 hr 5 min
  • Prep: 40 min
  • Cook: 25 min
  • Yield: 8 servings
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  1. Preheat oven to 350°F. Place Brussels sprouts and butternut squash in a mixing bowl and toss with olive oil. Season with salt and pepper and place in the oven for 25 minutes, then let cool. In a separate bowl, add onions and cherry tomatoes. When Brussels sprouts and butternut squash have cooled, add to mixture. Mix together the vinaigrette and toss with Brussels sprouts.

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