5.0 from 3 votes
Hearty Shaved Brussel Sprout Salad with Squash Medley
Hearty shaved Brussels sprout salad with a warm roasted squash medley, toasted walnuts, and sweet dried cranberries. Tossed in a tangy honey-lime vinaigrette, this salad strikes the perfect balance of textures and flavors. Naturally gluten and dairy-free, making it a great side dish for gatherings yet hearty enough to enjoy as a light meal.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 686 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
- 20 Brussel sprouts medium size (about lb brussels sprouts)
- 1 small butternut squash peeled and cubed
- 2 cups walnuts toasted
- 2 cups dried cranberries
- 2 tablespoon olive oil extra virgin
- 2 teaspoon Chinese 5 spice
- ½ teaspoon salt
Salad dressing
- ½ cup olive oil extra virgin
- ¼ cup white vinegar
- ¼ cup fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Prep the sprouts: Wash the brussels sprouts and pat them dry. Using a mandoline slicer or a sharp knife, shave them into thin slices.
- Preheat and Prep: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or grease them lightly.
- Roast Squash: On one sheet, spread the butternut squash in a single layer. Drizzle with 1 tablespoon olive oil, sprinkle with Chinese 5 spice and salt, and toss to coat. Roast for 25-30 minutes, flipping halfway, until golden and tender.
- Roast Walnuts: When the squash is almost finished roasting, spread the walnuts in a single layer oj the second baking sheet. Roast for 5-7 minutes or until lightly toasted
- Make the dressing: In a small bowl, whisk together olive oil, lime juice, white vinegar, honey, mustard, garlic powder, and salt until smooth. Taste and adjust seasoning as needed.
- Assemble the salad: In a large bowl, combine the shaved brussels sprouts, roasted squash, toasted walnuts, and dried cranberries. Pour the dressing over the top and toss gently to coat.
- Serve: Transfer the salad to a serving bowl and serve immediately, or let it sit for 10-15 minutes to allow the flavors to meld.
Cup of Yum
Notes
- Storage: Store the assembled salad in an airtight container in the fridge for up to 2 days. For longer storage, keep the components separate and assemble just before serving.
- Tip: Letting the salad rest after tossing with the dressing helps soften the sprouts slightly and enhances the overall flavor.
Nutrition Information
Serving
1serving
Calories
686kcal
(34%)
Carbohydrates
64g
(21%)
Protein
10g
(20%)
Fat
49g
(75%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
21g
Monounsaturated Fat
20g
Sodium
440mg
(18%)
Potassium
921mg
(26%)
Fiber
10g
(40%)
Sugar
38g
(76%)
Vitamin A
13784IU
(276%)
Vitamin C
84mg
(93%)
Calcium
142mg
(14%)
Iron
4mg
(22%)
Zinc
2mg
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 686
% Daily Value*
| Serving | 1serving | |
| Calories | 686kcal | 34% |
| Carbohydrates | 64g | 21% |
| Protein | 10g | 20% |
| Fat | 49g | 75% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 21g | 124% |
| Monounsaturated Fat | 20g | 100% |
| Sodium | 440mg | 18% |
| Potassium | 921mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 38g | 76% |
| Vitamin A | 13784IU | 276% |
| Vitamin C | 84mg | 93% |
| Calcium | 142mg | 14% |
| Iron | 4mg | 22% |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.