Easy Brussels Sprouts and Butternut Squash Salad Ideas

If you’re searching for a vibrant, delicious, and wholesome dish, look no further than the Brussels Sprouts and Butternut Squash Salad. This salad combines the hearty crunch of Brussels sprouts with the natural sweetness of roasted butternut squash, enhanced by fresh herbs and a tangy dressing. Perfect for any season, it’s a fantastic way to enjoy a plant-based twist on traditional salads, delivering bursts of flavor, texture, and color in every bite.

Why You’ll Love This Recipe

• Delightfully Balanced Flavors: The natural sweetness of butternut squash perfectly complements the slightly bitter crunch of Brussels sprouts.
• Loaded with Nutrients: This salad is packed with vitamins, antioxidants, and fiber to keep you energized and satisfied.
• Simple and Wholesome Ingredients: Easily sourced pantry staples and fresh produce come together for a nutritious meal.
• Versatile and Customizable: Add your favorite toppings or proteins to make it your own kitchen creation.
• Perfect for Any Occasion: Whether a casual lunch or festive gathering, this salad shines on any table.

Ingredients You’ll Need

This Brussels Sprouts and Butternut Squash Salad comes together using fresh, simple ingredients that each play a key role in crafting the perfect balance of texture and flavor. From crunchy veggies to a zesty dressing, every element enhances the final dish.

• Brussels Sprouts: Fresh and thinly sliced for optimum crunch and flavor.
• Butternut Squash: Roasted to bring out its sweet, caramelized notes.
• Extra Virgin Olive Oil (natural): Adds smoothness and richness to the salad and roasting process.
• Apple Cider Vinegar (natural): Provides a bright, tangy contrast that ties flavors together.
• Maple Syrup (natural): A touch of sweetness to balance acidity and bitterness.
• Toasted Pecans: Offers added crunch and a nutty dimension.
• Dried Cranberries: Small bursts of tart sweetness in every bite.
• Fresh Parsley: Adds a vibrant, herbaceous note and color.
• Sea Salt and Black Pepper: Essential seasonings to enhance and meld all flavors.
• Natural Gelling Agent: For optional use in dressings or toppings to add delightful texture.

Variations for Brussels Sprouts and Butternut Squash Salad

This salad is incredibly adaptable. Feel free to twist it to match your taste preferences, seasonality, or dietary needs without losing any of the signature freshness or crunch.

• Add Protein: Include grilled chicken or roasted chickpeas for a more filling option.
• Swap Nuts: Try walnuts or almonds instead of pecans for a new flavor and crunch.
• Change the Dressing: Use grape juice (natural) with a hint of Dijon mustard for a different tang.
• Include Cheese (plant-based): Crumbled or shaved (plant-based) feta or goat cheese (plant-based) offers creamy contrast.
• Make It Spicy: Add a pinch of chili flakes or a dash of smoked paprika for warmth.

How to Make Brussels Sprouts and Butternut Squash Salad

Step 1: Prepare the Butternut Squash

Start by peeling and chopping the butternut squash into bite-sized cubes. Toss with a drizzle of extra virgin olive oil (natural), a pinch of sea salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 25-30 minutes until tender and caramelized. This roasting brings out the squash’s natural sweetness and adds depth of flavor.

Step 2: Slice the Brussels Sprouts

While the squash roasts, trim the stems and remove any outer leaves from the Brussels sprouts. Thinly slice them crosswise, almost like shredding cabbage. This increases surface area, making the sprouts perfect for soaking up the dressing and providing a satisfying crunch in the salad.

Step 3: Prepare the Dressing

In a small bowl, whisk together extra virgin olive oil (natural), apple cider vinegar (natural), maple syrup (natural), sea salt, and freshly cracked black pepper. If you want a slightly thicker dressing, stir in a small amount of natural gelling agent. This mix balances acidity and sweetness to elevate the salad’s flavor.

Step 4: Assemble the Salad

In a large bowl, combine the roasted butternut squash, sliced Brussels sprouts, dried cranberries, and toasted pecans. Pour the dressing over, tossing thoroughly to coat every bite with that bright, delicious flavor.

Step 5: Add Fresh Herbs and Serve

Finish your Brussels Sprouts and Butternut Squash Salad with a generous sprinkle of freshly chopped parsley for color and freshness. Adjust seasoning with extra salt or pepper if needed before serving.

Pro Tips for Making Brussels Sprouts and Butternut Squash Salad

• Roast Until Golden: Don’t rush the butternut squash roasting process letting it caramelize brings out the best flavor.
• Slice Brussels Sprouts Thin: Use a sharp knife or mandoline to achieve uniform thin slices for easier eating and dressing absorption.
• Toast Nuts Fresh: Toast your pecans lightly in a dry skillet for a few minutes to amplify their crunch and aroma.
• Dress Just Before Serving: Toss the salad with dressing right before eating to preserve the sprouts’ crisp texture.
• Adjust Sweetness: Maple syrup amount can be altered to match your preferred balance of sweet and tangy.

How to Serve Brussels Sprouts and Butternut Squash Salad

Garnishes

Top with extra toasted nuts or a handful of pomegranate seeds for added color and texture. Fresh herbs like thyme or mint can also refresh the flavors beautifully at serving time.

Side Dishes

This salad pairs wonderfully with warm whole grain bread or a side of herbed quinoa. It’s perfect alongside roasted root vegetables or a light soup for a complete meal.

Creative Ways to Present

Serve the salad in rustic wooden bowls or on a bed of mixed greens for a charming presentation. For gatherings, individual mason jars layered with salad ingredients can be both practical and visually appealing.

Make Ahead and Storage

Storing Leftovers

Keep leftover Brussels Sprouts and Butternut Squash Salad in an airtight container in the refrigerator. It stays fresh for up to 3 days, though the Brussels sprouts may soften slightly over time.

Freezing

This salad is best enjoyed fresh; freezing is not recommended as it can affect the texture of the raw sprouts and the roasted squash.

Reheating

If you prefer your butternut squash warm, gently reheat just that component before mixing into the salad. Avoid reheating the entire salad to maintain the fresh, crisp texture of the Brussels sprouts and other ingredients.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, thaw and roast frozen butternut squash as you would fresh. Just be mindful of excess moisture, which can be drained before roasting for the best caramelization.

How long can I keep this salad in the fridge?

Stored properly, it stays fresh for about 3 days. The texture and flavors are best enjoyed within this timeframe.

Can I prepare the dressing in advance?

Absolutely! The dressing can be made up to a week ahead and stored in the refrigerator in a sealed jar for convenience.

Is this salad suitable for meal prep?

Yes, store the dressing separately and toss just before eating to keep the Brussels sprouts crisp and fresh.

What other vegetables work well in this salad?

Shredded kale, thinly sliced red cabbage, or roasted sweet potatoes all complement this salad with added texture and taste.

Final Thoughts

This Brussels Sprouts and Butternut Squash Salad is a delightful fusion of flavors and textures that’s easy to make and incredibly satisfying. Whether you’re looking for a weekday side dish or something to impress guests, this recipe delivers on all fronts. Give it a try and enjoy the fresh, vibrant world of wholesome ingredients in every forkful.

Related Posts

• Easy Chicken Enchiladas Recipe to Try Tonight
• Comforting Chicken Corn Chowder Recipes
• Easy Chicken Caesar Pasta Salad Recipe Ideas

Print