Thanksgiving is one of my favorite holidays. It’s the perfect time to share old traditions and maybe a new recipe? If you are looking to add a new side dish to your Thanksgiving menu this year, look no further. This Roasted Butternut and Asparagus Salad offers a tasty combination of sweet and salty flavors with a little bit of a nutty crunch. So don’t forget to give thanks for all your blessings and the wonderful flavors this holiday brings.
Prep time: 20 minutes
Cook time: 20-25 minutes
Yield: 4 servings
Ingredients
½ Butternut squash – peeled, chopped into ½” pieces (dispose seeds)
1 bunch Asparagus – ends trimmed, slice into ½” diagonal pieces
2 Shallots, diced
2 Garlic cloves, chopped
¼ cup Olive oil
1 tsp Vanilla
½ tsp Cinnamon
Salt and pepper, to taste
Cooking spray
¾ cup Dried Cherries or Cranberries (i used Ocean Spray Dried Cherries)
½ cup Macadamia nuts, rough chopped
1 tbsp Agave syrup
1 tbsp Italian Parsley, chopped
Directions
Preheat oven to 400°. Combine all ingredients except for last four ingredients in a bowl. Place onto baking sheet sprayed with cooking oil. Bake for 10-12 minutes. Remove from oven and mix. Bake for another 10-12 minutes. Remove from oven and mix in last four ingredients. Serve immediately or warm.
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