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Colorful autumn salad with Brussels sprouts, cranberries, pecans, beets, and butternut squash.
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Autumn Salad with Brussels sprouts, Cranberries, Pecans, Beets, Butternut Squash (or Sweet Potatoes)

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 250
A vibrant and nutritious fall-inspired salad combining roasted vegetables, crunchy pecans, and tart cranberries for a perfect seasonal dish.

Ingredients

Vegetables

  • 2 cups brussels sprouts, thinly sliced
  • 1 cup dried cranberries
  • 1/2 cup pecans, toasted and chopped
  • 2 medium beets, cooked and diced
  • 1 medium butternut squash or sweet potato, peeled and cubed
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 2 tablespoons balsamic vinegar or vinaigrette (optional)

Instructions 

  • Preheat oven to 400°F (200°C). Toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper. Roast for 25-30 minutes.
  • Meanwhile, combine sliced Brussels sprouts, cranberries, roasted squash, diced beets, and pecans in a large bowl.
  • Whisk remaining olive oil and balsamic vinegar to make the dressing.
  • Pour dressing over the salad and toss gently.
  • Serve immediately or chilled. Enjoy!

Notes

For extra flavor, toast the pecans beforehand and adjust dressing to taste.
Calories: 250kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: Autumn, vegetables

Nutrition

Calories: 250kcal | Carbohydrates: 40g | Protein: 6g | Fat: 12g | Sodium: 150mg