Christmas wouldn’t be Christmas without all the traditional trimmings and sides – the very best roasties, oozy veg bakes, gorgeous greens, gravy and more.
This stunning salad or traybake if you want to be fancy, is both a visual spectacle on the Christmas table that is sure to get you appreciation, it is also a gastronomic feast!
Ingredients:
- 4 cups butternutsquash, peeled and cubed
- 3 cups Brussels sprouts, trimmed and halved
- 2 large beets, cooked, peeled, and diced
- ½ cup pomegranate arils (added for sparkle and tartness)
- ½ cup toasted pecans or walnuts
- ½ cup dried cranberries
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Maple-Dijon Vinaigrette:
- ½ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar or white balsamic
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
Directions:
- Preheat oven to 375°F (190°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
- Roast for 20–25 minutes, turning halfway, until the vegetables are tender and golden.
- While the veggies roast, prepare the dressing: whisk together olive oil, apple cider vinegar (or white balsamic), maple syrup, Dijon mustard, garlic, salt, and pepper until emulsified.
- In a large bowl, combine the roasted squash, Brussels sprouts, diced beets, toasted nuts, dried cranberries, and pomegranate arils.
- Drizzle the maple-Dijon vinaigrette over the salad and toss gently to coat.
- Taste and adjust seasoning as needed. Serve warm or at room temperature.
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By elocal magazine