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Brussels Sprouts and Butternut Squash Salad

Brussels Sprouts and Butternut Squash Salad

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

Description

Brussels Sprouts and Butternut Squash Salad is a fresh, vibrant, and wholesome dish combining tender roasted butternut squash with crisp shredded Brussels sprouts. Enhanced with toasted nuts, dried cranberries, fresh herbs, and a natural apple cider vinegar dressing, this salad is flavorful, nutritious, and easy to prepare. Perfect as a bright side or a light main, it suits any season and can be customized to your taste and dietary needs.

Ingredients

Scale

Salad Ingredients

  • 2 cups fresh Brussels sprouts, thinly shredded
  • 3 cups roasted butternut squash, cubed
  • 1/2 cup toasted pecans or walnuts
  • 1/4 cup dried cranberries
  • 1/4 cup fresh parsley or cilantro, chopped

Dressing

  • 3 tablespoons apple cider vinegar (natural)
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup (natural)
  • 1 teaspoon Dijon mustard (natural)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the butternut squash: Peel and cube the butternut squash into bite-sized pieces. Toss with a drizzle of olive oil and a pinch of salt. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes until golden and tender.
  2. Shred the Brussels sprouts: Trim the bases and thinly slice the Brussels sprouts using a sharp knife or mandoline to create fine shreds that provide a crisp texture.
  3. Make the dressing: In a small bowl, whisk together the apple cider vinegar (natural), olive oil, maple syrup (natural), Dijon mustard (natural), salt, and black pepper until combined and smooth.
  4. Toast the nuts: Heat the pecans or walnuts in a dry skillet over medium heat, stirring frequently for 3-5 minutes until fragrant and lightly browned to enhance their flavor and crunch.
  5. Combine all ingredients: In a large bowl, toss the shredded Brussels sprouts, roasted butternut squash, toasted nuts, dried cranberries, and fresh herbs. Drizzle the dressing over the salad and toss gently to coat everything evenly.

Notes

  • Pre-roast the squash to develop its natural sweetness and soften its texture.
  • Shred Brussels sprouts finely to maintain a pleasant crunch without overwhelming the palate.
  • Use fresh parsley or cilantro to add brightness and freshness to the salad.
  • Toss the salad just before serving to keep it crisp and vibrant.
  • Adjust the amount of apple cider vinegar (natural) in the dressing to suit your taste preferences.
  • The salad can be served warm, at room temperature, or chilled according to preference.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 9g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 10.5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg

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

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