Ingredients
Roasted Brussels Sprouts:
12 oz Brussels sprouts, ends trimmed, yellow leaves removed, halved
2 tablespoons olive oil
¼ teaspoon salt, to taste
Roasted Butternut Squash:
1 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes
1 tablespoon olive oil
2 tablespoons maple syrup
½ teaspoon ground cinnamon
Other Ingredients:
8 oz pasta (any short pasta like penne, fusilli, or bowties)
1 cup pecan halves
½ cup dried cranberries
3 tablespoons balsamic vinegar or balsamic glaze
2 tablespoons extra virgin olive oil (optional)
Instructions
Step 1: Roast the Brussels Sprouts
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium bowl, toss the halved Brussels sprouts with olive oil and salt.
Arrange the Brussels sprouts cut side down on the prepared baking sheet.
Roast for 20-25 minutes or until the cut sides are nicely charred but not burnt. Remove from the oven and set aside.
Step 2: Roast the Butternut Squash
Preheat the oven to 400°F (200°C) if not already done. Line a separate baking sheet with parchment paper.
In a medium bowl, combine the cubed butternut squash with olive oil, maple syrup, and cinnamon. Toss to coat evenly.
Spread the squash cubes in a single layer on the baking sheet.
Roast for 20-25 minutes until softened and slightly caramelized. Set aside.
Note: You can roast both the Brussels sprouts and butternut squash on the same large baking sheet, or on separate sheets, placed on the same oven rack.
Step 3: Cook the Pasta
While the eggies roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions (usually 10-12 minutes). Drain and set aside.
Step 4: Toast the Pecans
Preheat the oven to 350°F (175°C). Spread pecan halves on a baking sheet in a single layer.
Toast for about 5 minutes, checking frequently to avoid burning. Pecans should be slightly darker in color and fragrant.
Step 5: Assemble the Salad
In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, cooked pasta, toasted pecans, and dried cranberries. Toss gently to combine all ingredients.
Step 6: Choose Your Dressing
Option 1: Combine 3-4 tablespoons of balsamic vinegar with 2 tablespoons of olive oil. Whisk until emulsified and drizzle over the salad.
Option 2: Drizzle with balsamic glaze (store-bought or homemade). To make balsamic glaze, simmer 1 cup of balsamic vinegar with ¼ cup of honey or brown sugar until reduced by half, thickened but still pourable.
Option 3: Use 2-3 tablespoons of maple syrup mixed with 2-3 tablespoons of freshly squeezed lemon juice for a sweet and tangy dressing.
Option 4: Use your favorite store-bought balsamic vinaigrette (non-creamy type).
Option 5: Use pomegranate molasses mixed with a small amount of olive oil, or a pomegranate-based dressing for a fruity twist.