Enjoy a healthy bowl full of Winter fruits and vegetables. This Butternut Squash Salad has roasted butternut squash, brussels sprouts, pecans, mandarin oranges and pomegranate seeds. Add the balsamic dressing and you have the ultimate nutritious, flavorful side dish! This is a Vegan, Paleo recipe with Whole30 options.
Preheat oven to 425ºF
Toss squash and brussels sprouts in oil. Transfer to lightly oiled rimmed baking sheet. Roast for 35-40 minutes or until browned and tender (gently flip once while roasting). Add the pecans during the last 2-3 minutes.
Let cool then stir in oranges and pomegranate seeds.
Toss with dressing. Salt and pepper to taste.
Mix all dressing ingredients. Whisk until fully combined.