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.
- 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.
