Easy Brussels Sprouts and Butternut Squash Salad Ideas

If you’re on the lookout for a fresh, vibrant, and truly delicious salad, the Brussels Sprouts and Butternut Squash Salad is the one to try. This recipe brings together the slightly crunchy texture of thinly sliced Brussels sprouts with the naturally sweet, tender cubes of roasted butternut squash. It’s colorful, balanced, and packed with flavors that make it a perfect choice for healthy meals, whether as a light lunch or a stunning side dish. Easy to customize and made with simple ingredients, this Brussels Sprouts and Butternut Squash Salad is ready to brighten up your table with wholesome goodness.

Why You’ll Love This Recipe

• Fresh and Flavorful: The crisp Brussels sprouts combine beautifully with sweet roasted squash for a vibrant taste experience.
• Nutritious Boost: Packed with fiber, vitamins, and antioxidants, this salad is a powerhouse of health benefits.
• Simple Ingredients: Easy-to-find ingredients make it accessible to anyone wanting to add more veggies to their diet.
• Quick to Prepare: Minimal prep time ensures you can whip up this salad on busy weekdays or last-minute gatherings.
• Versatile: Adaptable to dietary preferences and perfect as a side or light meal.

Ingredients You’ll Need

With just a handful of fresh and vibrant ingredients, this Brussels Sprouts and Butternut Squash Salad comes together beautifully. Each element brings a unique texture or flavor, making the salad both satisfying and exciting.

• Brussels sprouts: Thinly sliced for a crisp texture and slightly nutty flavor that forms the salad’s base.
• Butternut squash: Roasted until tender and caramelized, adding subtle sweetness and a soft bite.
• Red onion: Thin slices provide a mild, pungent contrast without overpowering the dish.
• Fresh parsley: Chopped for a bright herbal note that lifts the whole salad.
• Toasted walnuts: For delightful crunch and a nutty depth that complements the mild veggies.
• Olive oil (natural): A luscious drizzle to bring the ingredients together with healthy fats.
• Apple cider vinegar (natural): Adds a tangy brightness to balance the sweetness of the squash.
• Maple syrup (natural): Just a touch to amplify the natural sugars in the squash and cut any bitterness.
• Dijon mustard (natural): For a subtle kick and to help emulsify the dressing.
• Salt and pepper: Essential seasonings that lift and deepen every flavor in the salad.

Variations for Brussels Sprouts and Butternut Squash Salad

Playing around with this salad is not only fun but easy to do, making it a great recipe to personalize. Whether you want to switch up textures, add proteins, or cater to dietary preferences, here are some wonderful ideas.

• Add protein: Toss in roasted chickpeas or cubed grilled chicken for extra substance.
• Swap nuts: Use pecans or almonds instead of walnuts for a different crunch and flavor.
• Fruit twist: Add pomegranate seeds or dried cranberries for bursts of sweetness and vibrant color.
• Cheese upgrade: Crumble plant-based feta or shredded plant-based parmesan for creamier notes.
• Change up the greens: Mix in baby kale or arugula to add peppery freshness to the Brussels sprouts.

How to Make Brussels Sprouts and Butternut Squash Salad

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces, toss with olive oil (natural), salt, and pepper, then spread evenly on a baking sheet. Roast for about 25-30 minutes until the squash is tender and lightly caramelized, stirring halfway through for even cooking.

Step 2: Prepare the Brussels Sprouts

While the squash roasts, trim the Brussels sprouts and slice them finely, almost shredding them for a light crunch. Place them in a large salad bowl where all ingredients will come together later.

Step 3: Make the Dressing

In a small bowl, whisk together olive oil (natural), apple cider vinegar (natural), maple syrup (natural), Dijon mustard (natural), salt, and pepper until well combined and smooth.

Step 4: Assemble the Salad

Add the roasted butternut squash to the shredded Brussels sprouts along with thinly sliced red onions, toasted walnuts, and chopped parsley. Pour the dressing over and toss gently until everything is coated evenly.

Step 5: Serve Fresh

Let the salad sit for 5-10 minutes at room temperature to allow the flavors to meld, then serve immediately for the best taste and texture.

Pro Tips for Making Brussels Sprouts and Butternut Squash Salad

• Slice thinly: Use a mandoline or sharp knife for perfectly thin Brussels sprouts that mix well without getting mushy.
• Roast evenly: Make sure squash cubes are spaced evenly on the baking sheet to caramelize nicely without steaming.
• Toast nuts gently: Toast walnuts in a dry pan over medium heat to bring out their flavor and crunch.
• Balance dressing: Adjust the amount of apple cider vinegar (natural) and maple syrup (natural) to taste for a perfect balance of sweet and tangy.
• Fresh herbs matter: Add fresh parsley just before serving to preserve its color and aroma.

How to Serve Brussels Sprouts and Butternut Squash Salad

Garnishes

Sprinkle additional toasted walnuts and a few extra parsley leaves on top for a beautiful presentation with added texture and brightness.

Side Dishes

This salad pairs wonderfully with roasted or grilled proteins like marinated chicken, baked tofu, or pan-seared fish, creating a well-rounded, satisfying meal.

Creative Ways to Present

Serve in colorful bowls or mason jars for a casual lunch, or plate elegantly with microgreens and a drizzle of extra dressing as a starter for dinner parties.

Make Ahead and Storage

Storing Leftovers

Store the Brussels Sprouts and Butternut Squash Salad in an airtight container in the refrigerator for up to 2 days. Keep dressing separate if possible to maintain freshness and crunch.

Freezing

Because of the fresh ingredients and textures, freezing is not recommended for this salad as it can affect the crispness and flavor.

Reheating

If you prefer a warm version, gently reheat the roasted butternut squash separately before mixing it back into the raw Brussels sprouts and other ingredients.

FAQs

Can I use frozen butternut squash for this salad?

Yes, frozen butternut squash can be roasted similarly, though fresh squash may offer a better texture and flavor balance for this salad.

Is it possible to make this salad vegan?

This Brussels Sprouts and Butternut Squash Salad is naturally vegan when using plant-based cheese options and preparing the dressing without honey or animal products.

How do I keep the Brussels sprouts from tasting bitter?

Thin slicing combined with a touch of maple syrup (natural) in the dressing helps reduce bitterness and enhances the natural sweetness of the sprouts.

Can this salad be made ahead of time?

Yes, you can prep most ingredients ahead and store separately, but toss just before serving for maximum texture and flavor freshness.

What other dressings work well with this salad?

Simple lemon vinaigrette or a tahini-based dressing also complement the flavors of Brussels sprouts and butternut squash beautifully.

Final Thoughts

This Brussels Sprouts and Butternut Squash Salad is a delightful twist on typical leafy greens, blending crisp textures, warm sweetness, and fresh herbal notes effortlessly. Whether you’re feeding a crowd or crafting a quick nourishing lunch, this salad brings warmth and excitement to the table. Give it a whirl you might just find your new favorite go-to dish!

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