There’s nothing like the cozy taste of fall, and this vibrant roasted veggie salad by cookbook author Rose Reisman brings it all together! Featuring a delightful mix of Brussels sprouts, butternut squash, and crunchy candied pecans, this salad is sure to be
Roasted veggies but make it a salad! Featuring Brussels sprouts and butternut squash.
This is a fun twist on some classic fall flavors. By immediately cooling the veggies, they will be cooked but still hold onto their crunch.
Would love for you to give it a shot and let me know what you think. Recipe 
INGREDIENTS
3 cups cubed butternut squash
3 cups halved Brussels sprouts
2 tbsp oil
1/2 tsp salt
Dressing
2 tbsp olive oil
1 tbsp honey
2 tsp apple cider vinegar
1 tbsp Dijon mustard
1/4 tsp salt
Toppings
1 cup chopped pecans or candied pecans (instructions below)
1/2 cup dried cranberries or raisins
Candied pecans
1 cup halved pecans
1/3 cup brown sugar
1 ½ tbsp water
INSTRUCTIONS
1. Preheat oven to 425 F. Place sheet into oven to heat for 5 minutes.
2. Add halved Brussels sprouts, cubed butternut squash to a bowl.
3. Add to olive oil and salt and place on hot baking sheet. Roast for about 15-20 minutes or just until vegetables are fork tender. Don’t over roast. Chill immediately to stop cooking heat.
4. Dressing: add olive oil, honey, apple cider vinegar, Dijon and salt. Mix well.
5. Candied pecans: bring sugar and water to a boil. Add pecans, and simmer for 3 minutes until most of the liquid has evaporated. Spread pecans on a cookie sheet and let cool before chopping- about 15 minutes. Store extras in airtight container.
6. Pour dressing over top of roasted vegetables, add dried cranberries and pecans. Enjoy!
