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Brussels Sprouts and Butternut Squash Salad

Brussels Sprouts and Butternut Squash Salad

  • Author: Eric
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

A vibrant and wholesome Brussels Sprouts and Butternut Squash Salad that blends the crunchy texture of thinly sliced Brussels sprouts with the natural sweetness of roasted butternut squash, enhanced by toasted pecans, dried cranberries, fresh parsley, and a tangy dressing. This plant-based salad offers a delightful balance of flavors and nutrients, perfect for any season or occasion.

Ingredients

Scale

Vegetables and Produce

  • 1 lb Brussels sprouts, fresh and thinly sliced
  • 1 medium butternut squash (about 2 pounds), peeled and cubed
  • ¼ cup fresh parsley, chopped

Dressing

  • 3 tablespoons extra virgin olive oil (natural)
  • 2 tablespoons apple cider vinegar (natural)
  • 1 tablespoon maple syrup (natural)
  • ¼ teaspoon sea salt, plus more to taste
  • Freshly cracked black pepper, to taste
  • Optional: ¼ teaspoon natural gelling agent

Add-ons

  • ½ cup toasted pecans
  • ½ cup dried cranberries

Instructions

  1. Prepare the Butternut Squash: Peel and chop the butternut squash into bite-sized cubes. Toss the cubes with a drizzle of extra virgin olive oil (natural), a pinch of sea salt, and freshly cracked black pepper. Spread them out evenly on a baking sheet and roast in the oven at 400°F (200°C) for 25-30 minutes until tender and caramelized.
  2. Slice the Brussels Sprouts: While the squash is roasting, trim the stems and remove any outer leaves from the Brussels sprouts. Thinly slice them crosswise, similar to shredding cabbage, to maximize crunch and dressing absorption.
  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. For a thicker consistency, stir in a small amount of natural gelling agent.
  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 the ingredients and toss thoroughly to coat each bite with flavor.
  5. Add Fresh Herbs and Serve: Finish by sprinkling freshly chopped parsley over the salad. Adjust the seasoning with extra sea salt or black pepper if needed. Serve immediately for best texture and freshness.

Notes

  • Roast butternut squash until golden to bring out maximum flavor.
  • Use a sharp knife or mandoline to slice Brussels sprouts thinly and uniformly.
  • Lightly toast pecans in a dry skillet before adding to enhance crunch and aroma.
  • Toss the salad with dressing just before serving to maintain the crisp texture of the Brussels sprouts.
  • Adjust the amount of maple syrup in the dressing to balance sweetness to your liking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Do not freeze the salad as it affects texture; reheat butternut squash separately if desired.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1 cup
  • Calories: 200
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Brussels sprouts salad, butternut squash salad, roasted vegetables, plant-based salad, gluten free salad, healthy salad, fall salad

Find it online: https://smartmealsguide.com/brussels-sprouts-and-butternut-squash-salad/