With just a few short days until Thanksgiving I’m sure all of you are still trying to figure out what to bring to Thanksgiving dinner… am I right? This Butternut and Brussel Maple Salad is not only an explosion of Fall flavors in your mouth, but it’s incredibly easy to make. If you can operate an oven, you can make this dish!
I believe this Butternut and Brussel Maple Salad will make you look seriously domestic. Why? Because it looks pretty fancy and tastes so great! So if you’re trying to impress your family or your significant other’s family… this dish is for you! It’s sure to impress. However, it’s probably one of the easiest side dishes I’ve ever made.
All you need for this recipe is:
Brussel Sprouts
Butternut Squash
Dried Cranberries
Pecans
Salt, Pepper & Cinnamon
There is also an optional Maple Tahini dressing that you can toss this side dish in right before serving. If you’re not into the dressing, you can omit it! This side dish is good enough without it.
Butternut Squash and Brussel Sprout Maple Salad
- Total Time: 50 Minutes
- Yield: 5–6 Servings 1x
Description
This Butternut and Brussel Maple Salad is insanely easy and the perfect dish to take to Thanksgiving, a Friends-giving or just to a dinner with you in-laws! No matter where you’re bringing it, it’s bound to impress!
Ingredients
Brussel Sprouts (Buy the already cut in half to make life easier)
Butternut Squash (Buy the already chopped up to make life EVEN easier)
Dried Cranberries
Pecans
Maple Syrup
Salt + pepper + Cinnamon
Amount of ingredients depends on how many you’re serving. I did equal parts brussels and butternut squash and about 1/2 cup mix of cranberries and pecans for every 2 cups of veggies. But if you want more cranberries and pecans by all means add a ton!
For The Dressing:
Tahini 1/3C
Maple syrup 1/4C
Apple cider vinegar 1/4C
Measurements depends on how large your side dish is but you don’t want to drench the veggies! If the dressing is too thick you can thin with water!
Instructions
- Pre-heat your oven to 400 degrees F.
- Toss brussels in oil of your choice (I used avocado) and salt and pepper.
- Spread evenly onto a foil covered baking sheet.
- Pop in oven for 35-40 minutes or until Brussels are tender.
- Toss butternut squash in maple syrup, coconut oil and cinnamon.
- Spread evenly onto a foil covered baking sheet and roast for 35-40 minutes or until tender (this time will vary on how large your butternut squash pieces are so keep a close eye on them).
- For the last 5 minutes that you’re roasting the veggies add the pecan and cranberry mixture to the pans and let them roast and caramelize.
- Take trays out and let cool.
- Add all ingredients to a large bowl and mix (gently)!
- Prep Time: 10 Minutes
- Cook Time: 40 Minutes
Keywords: SideDish, Thanksgiving, Fall, Recipe, ButternutSquash, BrusselSprouts, Savory
If you liked this Fall themes side dish, check out these other Fall inspired recipes:
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