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Roasted Brussels Sprout & Butternut Squash Salad
Ingredients
  • 4 ½ cups cubed butternut squash (¾-inch)
  • 3 medium shallots, quartered
  • 4 ½ teaspoons olive oil, divided
  • 1 pound fresh Brussels sprouts, halved lengthwise or cut into quarters if very large
  • ½ teaspoon salt, divided
  • 1 tablespoon plus 1 ½ teaspoons sherry vinegar
  • 1 tablespoon tahini
  • 1 teaspoon pure maple syrup
  • 1 teaspoon finely chopped fresh rosemary
  • ½ teaspoon ground pepper
  • ⅓ cup dried cranberries
  • ⅓ cup chopped toasted pecans or walnuts (Optional)
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