Rating: 4.5 stars
36 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

This unexpected combination of roasted winter veggies, nuts, dried fruit, and spice is the perfect addition to festive get-togethers.

Source: Better Homes and Gardens

Gallery

Credit: Kritsada Panichgul

Recipe Summary

prep:
40 mins
roast:
30 mins
chill:
4 hrs
stand:
30 mins
total:
5 hrs 40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Spread sweet potatoes and butternut squash in a single layer in two 15x10x1-inch baking pans. Drizzle with the 2 tablespoons olive oil; toss to coat. Roast, uncovered, about 30 minutes or just until vegetables are tender. Let cool.

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  • In a large serving bowl combine sweet potatoes, butternut squash, green onions, parsley, pecans, golden raisins, and dried cranberries. Cover and chill for at least 4 hours or up to 24 hours.

  • For dressing, in a screw-top jar combine the 1/4 cup olive oil, orange juice, maple syrup, balsamic vinegar, ginger, salt, cinnamon, and nutmeg. Cover and shake well to combine. Pour dressing over salad and toss to coat. Cover and chill for at least 2 hours before serving. Let stand at room temperature for 30 minutes before serving.

Nutrition Facts

359 calories; fat 20g; saturated fat 2g; carbohydrates 45g; mono fat 13g; poly fat 4g; insoluble fiber 7g; sugars 16g; protein 4g; vitamin a 23712IU; vitamin c 40.7mg; thiamin 0.3mg; riboflavin 0.1mg; niacin equivalents 2.2mg; vitamin b6 0.4mg; folate 64.5mcg; sodium 203mg; potassium 877mg; calcium 121.2mg; iron 2.5mg.
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