Shaved Brussel Sprout Salad with Roasted Butternut Squash
User Reviews
4.5
Shaved Brussel Sprout Salad with Roasted Butternut Squash
Description
Shaved Brussel Sprout Salad with Roasted Butternut Squash centers on thinly sliced Brussels sprouts for a crisp base complemented by tender, caramelized butternut squash roasted with olive oil and seasoning. The addition of sweet, crisp apple pieces and juicy pomegranate seeds contributes fresh bursts of flavor and texture. Crumbled feta cheese adds a creamy, slightly salty element, and pumpkin seeds provide an earthy crunch, creating balance among the ingredients.
The citrus maple-cinnamon dressing brings together fresh lemon juice, olive oil, pure maple syrup, and ground cinnamon, tying warm and bright notes into every bite. The dressing can be blended for smoothness or whisked for a lighter texture. Roasting the squash to a golden brown develops sweetness and softens the vegetable, ensuring a pleasing contrast to the crunchy sprouts.
This salad works well as a flavorful side dish during fall or winter meals, pairing nicely with roasted meats or grain dishes. It can be enjoyed chilled or at room temperature. Leftover salad should be stored in an airtight container and consumed within two days to preserve freshness.
Ingredients
Brussels Sprout Salad:
- 1½ pounds Brussels sprouts trimmed and shaved
- 2 cups butternut squash peeled and chopped
- 1 apple peeled cored, and chopped, Fuji, large
- 2/3 cup pomegranate seeds arils
- 2/3 cup feta cheese crumbled
- 1/3 cup pumpkin seeds
Citrus Maple-Cinnamon Dressing:
- ¼ cup olive oil
- ¼ cup lemon juice fresh
- 1 1/2 Tbsp pure maple syrup
- ¼ tsp ground cinnamon
- ¼ tsp salt to taste, sea salt
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
- Lemon juice in the dressing can be substituted with apple cider vinegar or balsamic vinegar to vary acidity.
- Store leftovers refrigerated in a sealed container for up to 2 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1of 8 | |
| Calories | 216kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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