Thanksgiving Butternut Squash Salad with Roasted Brussels Sprouts, Pecans, and Cranberries

Name: Thanksgiving Butternut Squash Salad with Roasted Brussels Sprouts, Pecans, and Cranberries
Ingredients: 3 cups Brussels sprouts (ends trimmed, yellow leaves removed); 3 tablespoons olive oil; 1/4 teaspoon Salt (to taste); 1 1/2 lb butternut squash (peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)); 2 tablespoons olive oil; 3 tablespoons maple syrup; ½ teaspoon ground cinnamon; 2 cups pecan halves; 1 cup dried cranberries; 2-4 tablespoons maple syrup (optional)

"Thanksgiving Butternut Squash Salad with Roasted Brussels sprouts, Pecans, and Cranberries is one of the best holiday side dishes you'll ever try! Perfect recipe for Thanksgiving, Christmas, New Year's Eve or any time you like!..."

INGREDIENTS

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3 cups Brussels sprouts (ends trimmed, yellow leaves removed)

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3 tablespoons olive oil

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1/4 teaspoon Salt (to taste)

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1 1/2 lb butternut squash (peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash))

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2 tablespoons olive oil

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3 tablespoons maple syrup

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½ teaspoon ground cinnamon

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2 cups pecan halves

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1 cup dried cranberries

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2-4 tablespoons maple syrup (optional)

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