Mediterranean Roasted Butternut & Brussels Sprouts Holiday Salad Ingredients 4 cups butternut squash, peeled and cubed 4 cups Brussels sprouts, halved 2 tablespoons extra-virgin olive oil 1 teaspoon dried oregano ½ teaspoon garlic powder ½ teaspoon smoked paprika Salt and black pepper, to taste 3 cups mixed greens or baby spinach ½ cup pomegranate seeds ⅓ cup dried cranberries ⅓ cup toasted walnuts or pecans ⅓ cup crumbled feta cheese ¼ cup thinly sliced red onion 2 tablespoons chopped fresh parsley Mediterranean Dressing 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1 small garlic clove, minced Salt and black pepper, to taste Instructions Roast the vegetables: Preheat the oven to 425°F (220°C). Toss the butternut squash and Brussels sprouts with olive oil, oregano, garlic powder, smoked paprika, salt, and pepper. Spread them on a large baking sheet in a single layer. Roast for 25–30 minutes, turning halfway through, until tender and caramelized around the edges. Make the dressing: Whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper until smooth. Assemble the salad: Add mixed greens to a large bowl. Top with the warm roasted squash and Brussels sprouts, pomegranate seeds, cranberries, walnuts, feta, red onion, and parsley. Drizzle with the Mediterranean dressing and gently toss. Serve immediately while the roasted vegetables are warm. - @mediterraneandietrecips