Winter Butternut Squash Brussels Sprouts Caesar Salad
User Reviews
5
Winter Butternut Squash Brussels Sprouts Caesar Salad
Description
Winter Butternut Squash Brussels Sprouts Caesar Salad blends cubed, oven-roasted butternut squash tossed in olive oil and honey with finely shredded Brussels sprouts. The roasted squash is tender with caramelized edges, providing a mellow sweetness that balances the slightly bitter and crunchy Brussels sprouts. Sweet and salty maple-glazed pecans add a toasted crunch to the mix, complementing tart pomegranate seeds and crisp, thin apple slices. A sprinkling of Manchego cheese introduces a nutty, savory depth.
The salad is dressed in a creamy Caesar-style dressing made from tahini, olive oil, lemon juice, garlic, diced capers, caper brine, Dijon mustard, and seasoning. This dressing binds the components with a bright, tangy, and slightly savory flavor that enhances the winter vegetables and fruit. The mixture of textures ranges from soft squash to crunchy nuts and fresh produce.
This salad is satisfying on its own or can be boosted to a fuller meal by adding drained chickpeas. It is a balanced option for cooler months, bringing seasonal ingredients together with a rich, flavorful dressing.
To adapt the salad for paleo, vegan, or dairy-free diets, omit the cheese and substitute maple syrup for honey in the squash. Preparing toasted pecans with maple syrup and sea salt provides a sweet and salty element without added dairy. The components can be assembled in advance, making it convenient for meal prep.
Ingredients
- For the butternut squash:
- 3 cups butternut squash cubed, ½ inch
- 1 tablespoon olive oil
- ½ tablespoon honey or pure maple syrup
- salt freshly ground
- black pepper freshly ground
- For the sweet and salty toasted pecans:
- ½ cup pecan halves
- 1-2 teaspoons pure maple syrup
- salt sea salt
- FOR THE SALAD:
- 1 pound Brussels sprouts 16 ounces, ends trimmed and yellow outer leaves removed
- ¾ cup pomegranate seeds from 1 small pomegranate
- 1 apple large, thinly sliced; honeycrisp or pink lady apples are great
- ½ cup Medjool dates chopped
- ⅓ cup manchego cheese shaved, or shaved parmesan
- For the caesar dressing:
- ¼ cup tahini
- 2 tablespoons olive oil
- lemon juice from ½ large lemon
- 1 clove garlic finely minced
- 1 teaspoon capers finely diced
- 1 teaspoon caper brine from the jar of capers
- 1 teaspoon Dijon mustard
- 1-2 tablespoons water warm; to thin dressing
- salt freshly ground
- black pepper freshly ground
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and add butternut squash cubes. Drizzle with olive oil, honey or maple syrup, salt and pepper. Toss to coat the butternut squash with the oil. Roast for 30 minutes, flipping halfway through. Butternut squash is done when fork tender.
- While butternut squash is cooking, you can toast pecans: add the pecans to a pan and place over medium heat, stirring occasionally for 4-5 minutes until they are slightly golden brown. Once golden brown, turn off the heat and stir in a teaspoon or two of pure maple syrup to coat the pecans, followed by a sprinkle of sea salt. Remove from heat and allow to cool.
- Next, shred your brussels sprouts: shave the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice. Add shredded brussels sprouts to a large bowl.
- Next, mix the dressing ingredients together in a small bowl until smooth: tahini, olive oil, fresh lemon juice, garlic, diced capers, caper brine, dijon mustard, warm water and freshly ground black pepper. Taste and add a pinch of salt if necessary.
- Pour dressing over shredded brussels sprouts and toss together with tongs to coat the brussels. Before you add anything else, I highly recommend tasting the brussels to see if they are salty enough to your liking. If not, season with a bit of freshly ground salt and pepper. Next, you can choose to serve this on a platter or in a bowl. Platters are pretty for entertaining or serving guests and bowls are great for date nights, family dinner and meal prep.
- If making on a platter: add all of the brussels sprouts coated with dressing to a large platter. Top with roasted butternut squash, then pomegranate seeds, apple slices, chopped dates, shaved manchego and finally, the toasted pecans.
- If making in a bowl: stir in the cubed roasted butternut squash, pomegranate seeds, apple slices, chopped dates, shaved manchego, and toasted pecans. Gently toss again so that everything is combined. Serves 6.
Notes
- Omit cheese and use maple syrup instead of honey to make this salad paleo, vegan, and dairy-free.
- Adding a drained can of chickpeas makes the salad a more substantial meal.
- To toast pecans, warm in a pan with maple syrup and sea salt until golden, then cool before adding to salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1serving (based on 6) | |
| Calories | 345cal | 17% |
| Carbohydrates | 45.9g | 15% |
| Protein | 8.5g | 17% |
| Fat | 17.3g | 27% |
| Saturated Fat | 2.9g | 15% |
| Fiber | 8.9g | 36% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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