5.0 from 90 votes
Brussels Sprout Salad Recipe
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 187 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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
% 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.