For a healthy, vegan Thanksgiving side, few things can beat  the sweet Roasted Butternut Squash, Brussels Sprouts and Cranberry Salad. It looks like the bounty of autumn and tastes like a holiday.  I like to roast the veggies a day ahead of time and then warm up and assemble everything at the table.

Roasted Butternut Squash, Brussels Sprouts and Cranberry Salad Recipe

By Dr. Anastasia Published: November 21, 2017

  • Yield: 5-6 Servings
  • Prep: 10 mins
  • Cook: 40 mins
  • Ready In: 50 mins

For a healthy, vegan Thanksgiving side, few things can beat  the sweet Roasted Butternut Squash, Brussels Sprouts and Cranberry …

Ingredients

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Assemble the Brussels sprouts and the squash on a cookie tray, covered in parchment. Sprinkle with 3 tablespoons of olive oil, mix and roast for about 30 minutes, mixing halfway ( the timing depends on the strength of your oven.)
  3. Take the veggies out of the oven, cool slightly.
  4. Add cranberries, pecans.
  5. Combine the dressing ingredients the rest of the oil, vinegar, honey) and pour over the salad.
  6. Add salt, pepper and serve.

About Dr. Anastasia

Dr. Anastasia Halldin holds a Ph.D in holistic nutrition. She is a homeschooling mother of four boys and a girl. Dr. Anastasia starred on a yoga TV show. She also produced and appeared in thirteen yoga DVDs. Dr. Anastasia speaks four languages and loves doing crafts with her children. She adores sharing her easy healthy family recipes with other mothers.

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