- Preheat oven to 400°F and line two baking sheets with foil.
- In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of sesame oil, a pinch of salt, and toss well to combine.
- Place onto the baking sheet, cut side down, and roast in the oven for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning.
- In another medium bowl, combine cubed butternut squash,1 tablespoon of olive oil and soy sauce. Toss to mix.
- Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
- In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, sliced almonds, cranberries and 2 more teaspoons of sesame oil. Mix to combine.
Savory Fall Salad
Yield
Makes 4 servings
Prep Time
15 minutes
Cook Time
20-25 minutes
kikkoman products used:
ingredients
3 cups Brussels sprouts, cut in half
2 tablespoons + 2 teaspoons Kikkoman® Sesame Oil, divided
¼ teaspoon salt
4 cups butternut squash, cut into 1-inch cubes
2 tablespoons olive oil
3 tablespoons Kikkoman® Soy Sauce
½ cup pumpkin seeds
1 cup dried cranberries
½ cup sliced almonds
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
