Butternut Squash, Brussels Sprouts, and Parsnip Toss with Wild Rice, Cranberries, and Feta
Prep time
Cook time
Total time
Serves: 8-10 servings
  • 1 pound of Brussels sprouts, trimmed and cut in half
  • 2 parsnips, diced
  • 2 cups butternut squash diced into 1-inch cubes
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups cooked wild rice
  • ¼ cup dried cranberries
  • ⅓ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • ¼ cup balsamic vinegar
  • ½ clove garlic, finely chopped
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 2 teaspoons maple syrup
  • Dash salt and pepper
  1. Roast the vegetables: Preheat oven to 425 degrees. Spread the Brussels sprouts, parsnips, and butternut squash out on a lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Give the veggies a quick toss with your hands to evenly coat them in the oil and seasoning. Place the veggies in the oven and roast for about 20 minutes.
  2. Make the dressing: While the veggies are roasting, prepare the balsamic vinaigrette. Place all ingredients in a small bowl, mini food processor, or blender. If using a bowl, whisk all ingredients together. If using a food processor or blender, mix until the dressing reaches a smooth consistency.
  3. Toss: In a large bowl, combine the roasted veggies, wild rice, cranberries, feta, and parsley. Drizzle with the balsamic vinaigrette and toss everything together until combined.
Recipe by Destination Delish at https://www.destinationdelish.com/butternut-squash-brussels-sprouts-parsnip-toss-wild-rice-cranberries-feta/