Brussels Sprout Salad Recipe
User Reviews
5.0
90 reviews
Excellent
Brussels Sprout Salad Recipe
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Brussels Sprout Salad Recipe is colorful and the perfect blend of sweet, salty, and savory. This dish is sure to have your guests going back for seconds.
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Ingredients
- 1 pound Brussels sprouts , trimmed and halved
- 1 pound butternut squash , cut into 1 inch cubes
- 1 cup pomegranate seeds
- 1/4 cup salted pumpkin seeds (pepitas)
- 3/4 cup Roasted Jalapeno and Onion Dressing
- olive oil , for drizzling
Instructions
- Preheat the oven to 350°F. Cover a large rimmed baking sheet (possibly two) with aluminum foil or parchment. Toss the Brussels sprouts and butternut squash with just enough olive oil to lightly coat. Arrange on baking sheets in a single layer.
- Bake for approximately 30 minutes or until Brussels sprouts are a deep green and edges are crispy and butternut squash is tender.
- Toss with the jalapeno and onion dressing.
- Top with pomegranate seeds and pepitas and serve hot.
- If you've tried this recipe, come back to let us know how it was in the comments or star ratings.
Equipments used:
Nutrition Information
Show Details
Calories
187kcal
(9%)
Carbohydrates
24g
(8%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
315mg
(13%)
Potassium
688mg
(20%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
8615IU
(172%)
Vitamin C
82.9mg
(92%)
Calcium
77mg
(8%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 315mg | 13% |
| Potassium | 688mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 8615IU | 172% |
| Vitamin C | 82.9mg | 92% |
| Calcium | 77mg | 8% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
90 reviews
Excellent
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