This recipe is not only delicious but also easy to prepare, making them perfect choices for your December meals!
Ingredients
2 cups butternut squash, peeled and cubed
2 cups Brussels sprouts, trimmed and halved
1 red onion, sliced
2 tbsps olive oil
Salt and black pepper, to taste
1/4 cup dried cranberries
1/4 cup chopped pecans
2 cups mixed greens of your choice
2 tbsps balsamic vinager
Method
Step 1: Preheat the oven to 200°C.
Step 2: In a large bowl, toss the butternut squash, Brussels sprouts, and red onion with olive oil, salt, and black pepper.
Step 3: Spread the vegetables evenly on a baking sheet and roast for 25-30 mins or until they are tender and slightly caramelised.
Step 4: Remove the roasted vegetables from the oven and let them cool for a few mins.
Step 5: In a large salad bowl, combine the roasted vegetables with dried cranberries, chopped pecans, and mixed greens.
Step 6: Drizzle the balsamic vinager over the salad and toss gently to combine.
Step 7: Serve warm as a hearty and nutritious winter salad.
