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Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets
  • subheading: Roasted Brussels Sprouts:
  • 3 cups Brussels sprouts (raw, ends trimmed, yellow leaves removed)
  • 2 tablespoons olive oil
  • salt to taste
  • subheading: Roasted Butternut Squash:
  • 4 cups butternut squash  (uncooked, peeled, seeded, and cubed into 1-inch cubes)
  • 2 tablespoons olive oil
  • salt to taste
  • subheading: Other Salad Ingredients:
  • 2 beets
  • 2 cups pecan halves
  • 1 cup dried cranberries
  • subheading: Balsamic Glaze:
  • 1 cup balsamic vinegar
  • ¼ cup honey or brown sugar
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