Shaved Brussel Sprout Salad with Roasted Butternut Squash

Name: Shaved Brussel Sprout Salad with Roasted Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1½ pounds Brussels sprouts; 2 cups butternut squash; 1 large Fuji apple; 2/3 cup pomegranate seeds; 2/3 cup feta cheese crumbles; 1/3 cup pumpkin seeds; ¼ cup olive oil; ¼ cup fresh lemon juice*; 1 1/2 Tbsp pure maple syrup; ¼ tsp ground cinnamon; ¼ tsp sea salt

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4.5

321 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
8 servings
Calories
216 kcal
Course
Salad
Cuisine
American

Shaved Brussel Sprout Salad with Roasted Butternut Squash

Tyler Espinosa

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This vibrant, crunchy salad is loaded with flavor and texture! Make a Shaved Brussel Sprout Salad any time of year, or enjoy during the holiday season with guests. Make it for your Thanksgiving menu!

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Ingredients

Servings

Brussels Sprout Salad:

1½ pounds Brussels sprouts trimmed and shaved
2 cups butternut squash peeled and chopped
1 large Fuji apple peeled cored, and chopped
2/3 cup pomegranate seeds arils
2/3 cup feta cheese crumbles
1/3 cup pumpkin seeds

Citrus Maple-Cinnamon Dressing:

¼ cup olive oil
¼ cup fresh lemon juice*
1 1/2 Tbsp pure maple syrup
¼ tsp ground cinnamon
¼ tsp sea salt to taste

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Instructions

Prepare the Dressing:

Add all of the ingredients for the dressing to a small blender (such as a NutriBullet or Magic Bullet) and blend until completely smooth. Store in a sealed container such as a mason jar in the refrigerator until ready to use. Note: If you don’t own a small blender, you can easily whisk the ingredients together in a small bowl. Just be sure to give the dressing a good stir before pouring it over the salad to be sure all of the ingredients are well-combined.

Prepare the Salad:

Preheat the oven to 415 degrees F.
Spread the butternut squash over a baking sheet and drizzle with 1 to 2 tablespoons of olive oil. Use your hands to coat the squash in oil. Sprinkle the squash with sea salt and a dash of cinnamon if desired.
Roast butternut squash for 20 to 25 minutes, stirring half-way through, or until squash is golden-brown and cooked through. Once the butternut squash has finished roasting, set it aside to cool to room temperature.
While squash is roasting, thinly slice all of the Brussels sprouts. Hold the Brussels sprouts by the stem (the root end) on a cutting board, and use a sharp knife to carefully chop (or shave) them into thin slices. Discard the hard stems. Note: if you have a food processor, you can use the shredding blade (also known as the slicing attachment or shredding disc) to shave the brussel sprouts much quicker.
Add the shaved Brussels sprouts to a large bowl (or serving bowl), along with the roasted butternut squash, apple, pomegranate seeds, feta cheese, and pumpkin seeds. Toss in desired amount of dressing until everything is well coated. Taste for flavor and add sea salt to taste.
Serve alongside your main dish, and enjoy!

Notes

*You can also use apple cider vinegar or balsamic vinegar instead of lemon juice.
Store any leftovers in an airtight container in the refrigerator for up to 2 days.