Have your family fall in love with this autumn salad this thanksgiving! In this recipe we used our NUCO Liquid Premium Coconut Oil to glaze our squash and Brussel sprouts with a sweet coconut flavor. And finished it off by drizzling our own special NUCO salad dressing, made with Organic Coconut Vinegar and garlic coconut oil, to give this salad a pungent sweet taste of the fall season.
Prep Time: 15 min / Cook Time: 30 min / Total Time: 45 min
Ingredients: Makes (5 - 6) Servings
Roasted Brussels Sprouts:
3 Cups Brussels Sprouts, ends trimmed, yellow leaves removed
3 Tbsps NUCO Liquid Premium Coconut Oil - Original
Salt, to taste
Roasted Butternut Squash:
1 and ½ Pound Butternut Squash - peeled, seeded, and cubed
(Yields about 4 cups of uncooked cubed butternut squash)
2 Tbsp NUCO Liquid Premium Coconut Oil - Original
3 Tbsp Agave
½ Tsp Ground Cinnamon
2 Cups pecan halves
1 Cup dried cranberries
1/4 Cup Of Coconut Vinegar - Coconut Syrup flavor
2 Tbsp NUCO Liquid Premium Coconut Oil - Garlic
Roasted Brussels sprouts:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with NUCO Buttery Spray.
Take your trimmed Brussel sprouts and slice all in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons NUCO Liquid Premium Coconut Oil - Original, salt (to taste), and toss to combine.
Roasted butternut squash:
In a medium bowl, combine cubed butternut squash,1 tablespoon of NUCO Liquid Premium Coconut Oil - Original, agave syrup, and cinnamon, and toss to mix.
Place your butternut squash and brussel sprouts in seperate baking, or the same baking sheet and bake for 30 minutes, turning once half-way through baking, until softened.
Combine your coconut vinegar and garlic coconut oil in a jar and shake shake shake!
In a large bowl, combine your roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
Lightly drizzle your salad with the dressing sauce and serve while hot!