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Brussels Sprouts and Butternut Squash Salad

Brussels Sprouts and Butternut Squash Salad

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

Description

A fresh and vibrant Brussels Sprouts and Butternut Squash Salad combining crunchy thinly sliced Brussels sprouts with naturally sweet roasted butternut squash, enhanced by a tangy and slightly sweet dressing. This nutritious and colorful salad is perfect as a light lunch or side dish, featuring simple ingredients and easy preparation for busy days or gatherings.

Ingredients

Scale

Salad

  • 4 cups Brussels sprouts, thinly sliced
  • 3 cups butternut squash, peeled and cubed
  • 1/2 cup red onion, thinly sliced
  • 1/3 cup fresh parsley, chopped
  • 1/3 cup toasted walnuts

Dressing

  • 3 tablespoons olive oil (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • 1 teaspoon maple syrup (natural)
  • 1 teaspoon Dijon mustard (natural)
  • Salt and pepper to taste

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces. Toss the cubes with olive oil (natural), salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
  2. Prepare the Brussels Sprouts: While the squash is roasting, trim the Brussels sprouts and slice them very thinly, almost shredding them, to achieve a light crunch. Place the sliced Brussels sprouts in a large salad bowl.
  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 the dressing is smooth and well combined.
  4. Assemble the Salad: Add the roasted butternut squash to the Brussels sprouts bowl along with thinly sliced red onions, toasted walnuts, and chopped parsley. Pour the dressing over the salad and toss gently until everything is coated evenly.
  5. Serve Fresh: Allow the salad to sit for 5-10 minutes at room temperature to let the flavors meld, then serve immediately for best taste and texture.

Notes

  • Use a mandoline or sharp knife to slice Brussels sprouts very thin for the best texture.
  • Ensure butternut squash cubes are spaced evenly on the baking sheet to caramelize properly without steaming.
  • Toast walnuts gently in a dry pan over medium heat to bring out their flavor.
  • Adjust apple cider vinegar (natural) and maple syrup (natural) amounts in dressing to balance sweetness and tanginess.
  • Add fresh parsley just before serving to preserve its bright color and aroma.
  • Store leftovers in an airtight container in the refrigerator up to 2 days; keep dressing separate for best freshness.
  • Gently reheat roasted squash separately if serving the salad warm.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1 bowl (about 1/4 of recipe)
  • Calories: 220
  • Sugar: 6g
  • Sodium: 120mg
  • Fat: 16g
  • Saturated Fat: 2g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Brussels Sprouts, Butternut Squash, Salad, Roasted Vegetables, Healthy, Vegan, Gluten Free

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