Roasted Squash Salad

Serves: 6 • Cooking Time: 40 minutes

A delicious savory and sweet salad with roasted butternut squash, brussel sprouts, pecans, and cranberries in a buttery maple and cinnamon sauce.


Roasted Brussels Sprouts:

• 3 cups Brussels sprouts, halved • 3 tablespoons olive oil

•¼ teaspoon Salt, to taste

Roasted Butternut Squash:

• 1 ½lb butternut squash peeled, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)

• 2 tablespoons olive oil

• 3 tablespoons maple syrup

• ½teaspoon ground cinnamon

Other Ingredients:

• 2 cups pecan halves

• 1 cup dried cranberries

• 2-4 tablespoons maple syrup

Cooking Instructions:

Preheat oven to 400 F.  Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.

While your oven is preheating go ahead and prep all your ingredients.

In a medium bowl add your halved brussel sprouts and lightly season with salt and pepper and a lightly coat in olive oil. Set aside.

In a separate bowl, take your diced butternut squash and toss in olive oil, maple syrup, and cinnamon.

Now take your seasoned brussel sprouts and butternut squash and intermix onto your foil lined baking sheet. Place in oven for 20-25 minutes.

Once your brussel sprouts and squash are done you can lower the heat to 350 degrees and place your pecans on a baking tray and cook for 5 minutes.

In a large bowl combine your roasted brussel sprouts, squash, and pecans and include your cranberries. Mix together. If you would like it to be a bit sweeter slowly add 1-2 more tablespoons of maple syrup and stir to combine.

Serve with your favorite bison brisket, tenderloin, or tri-tip and Enjoy!

Recipe Notes:

Bison contains less fat and cooking time should be based on internal temperature. If you are unfamiliar with cooking bison be sure to cook low and slow.