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.

Save Recipe Print

Brussels Sprouts and Butternut Squash Salad

Total:: 1 hr 5 min
Prep:: 40 min
Cook:: 25 min

Yield:: 8 servings

Ingredients

1 lbs. (4 cups) whole Brussels sprouts
1 lbs. (4 cups) cubed butternut squash
2 cups cherry tomatoes
2 cups sliced red onion
1/2 cup freshly squeezed orange juice
1/4 cup olive oil
2 Tbsp. vinegar
2 tsp. honey
1 tsp. mustard
Salt and pepper

Directions

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.

My Private Notes

Name: Brussels Sprouts and Butternut Squash Salad
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 8 servings
Ingredients: 1 lbs. (4 cups) whole Brussels sprouts; 1 lbs. (4 cups) cubed butternut squash; 2 cups cherry tomatoes; 2 cups sliced red onion; 1/2 cup freshly squeezed orange juice; 1/4 cup olive oil; 2 Tbsp. vinegar; 2 tsp. honey; 1 tsp. mustard; Salt and pepper