I love cranberries, and their tart-yet-satisfying flavor! I must admit, my favorite part of Thanksgiving dinner is the cranberry sauce. ^_^ Happy to see them in season again, I’ve been looking for ways to use them. Found this ‘salad’ recipe and knew I had to try it.
This recipe turned out to be not quite as savory as I expected, but still super delicious!
I had more like 1.5 lbs of squash and brussels sprouts, so here’s what I did with my edits:
1 butternut squash, cubed
1.5 bags of frozen/fresh Brussels sprouts, halved
0.5 cups frozen (or fresh) cranberries, cut in half
1 TB parsley, chop fine
Put the sprouts and squash in baking pans, dress with salt and olive oil, and roast in oven: 400º for 15 minutes or more, until cooked but not mushy.
Put cranberries in baking pan, and pop in the oven for 3-5 minutes, until soft and juicy. (If using fresh, skip this step.)
Mix a teaspoon of Dijon mustard with a little oil.
Combine all ingredients in a big bowl. Eat!
Time: about 30 minutes total.
Cost: low, considering the affordable prices of squash, brussels, and cranberries in season.
This tastes great warm, but can also be eaten cold. The original has a bit of sugar from the craisins and vinaigrette, but my version is totally yeast-free, except maybe the tiny bit of vinegar in the mustard (which I decided to let slide).
A satisfying dish which makes a great main dish or beside a lettuce salad, and I found it easy to pack to school for lunch! Will be making this one again.