Easy Brussels Sprouts and Butternut Squash Salad Ideas

Delight your taste buds with the vibrant, fresh flavors of Brussels Sprouts and Butternut Squash Salad. This dish combines tender roasted squash with crisp, shaved Brussels sprouts, creating a colorful medley bursting with plant-based goodness. Each bite offers a perfect balance of sweet, nutty, and tangy notes, making it a wonderful option for a light lunch or a stunning side dish. Whether you’re looking to add more veggies to your plate or impress friends with wholesome flavors, this Brussels Sprouts and Butternut Squash Salad recipe is your go-to for a simple yet satisfying meal.

Why You’ll Love This Recipe

• Fresh and vibrant flavors: The combination of earthy Brussels sprouts and sweet butternut squash makes every bite exciting and satisfying.
• Easy preparation: Minimal ingredients and simple steps mean you can whip up this salad quickly any day of the week.
• Nutritious and wholesome: Packed with fiber, vitamins, and antioxidants to keep you feeling energized and healthy.
• Versatile and customizable: You can easily tweak the ingredients or toppings to match your taste preferences or dietary needs.
• Perfect for any occasion: Bright and beautiful, it works as a starter, side, or even a light meal.

Ingredients You’ll Need

This Brussels Sprouts and Butternut Squash Salad shines because of its simple yet powerful ingredients. Each brings a unique texture, flavor, or burst of color, making the salad a complete experience to enjoy. Gather these essentials to create your perfect bowl.

• Brussels sprouts: Fresh and firm, these provide a crisp, slightly peppery crunch when shaved thin.
• Butternut squash: Roasted until tender and caramelized, adding natural sweetness and softness.
• Extra virgin olive oil (natural): Used for roasting and dressing, it adds richness and depth to the salad.
• Lemon juice (natural): Gives a fresh, zesty tang that brightens every bite.
• Apple cider vinegar (natural): Adds subtle acidity to balance the sweetness perfectly.
• Maple syrup (natural): Just a hint to enhance the natural sugars of the squash with a gentle, cozy flavor.
• Toasted pecans or walnuts: Offer a crunchy contrast with rich, nutty notes.
• Fresh parsley: Chopped for a pop of color and herbal freshness.
• Salt and black pepper: Essential for seasoning and bringing out all the salad’s flavors.

Variations for Brussels Sprouts and Butternut Squash Salad

This recipe invites you to get creative and make it your own. You can easily swap ingredients or add new elements to suit your cravings, available pantry items, or dietary preferences.

• Add dried cranberries: Introduce a burst of sweet and tart flavor that complements the warm squash beautifully.
• Use pumpkin seeds: Sprinkle on roasted pumpkin seeds instead of nuts for a delicious crunch and magnesium boost.
• Mix in quinoa: Make the salad more filling by tossing cooked quinoa, adding texture and protein.
• Include a creamy dressing: Blend avocado with lemon juice and olive oil (natural) for a luscious, creamy twist.
• Swap apple cider vinegar for grape juice (natural): To add a sweeter, fruitier tang without overpowering other flavors.

How to Make Brussels Sprouts and Butternut Squash Salad

Step 1: Prepare and Roast the Butternut Squash

Start by peeling and cutting the butternut squash into uniform cubes to ensure even roasting. Toss them with a generous drizzle of extra virgin olive oil (natural), a pinch of salt, and freshly ground black pepper. Spread the cubes on a baking sheet lined with parchment paper and roast at 400°F (200°C) for about 25-30 minutes, or until they develop a beautiful golden color and tender texture.

Step 2: Shave the Brussels Sprouts

While the squash roasts, trim the ends off the Brussels sprouts and thinly slice them into ribbons using a sharp knife or a mandoline. This creates a tender yet crunchy base for your salad that blends wonderfully with the roasted squash.

Step 3: Prepare the Dressing

In a small bowl, whisk together extra virgin olive oil (natural), fresh lemon juice (natural), apple cider vinegar (natural), and a touch of maple syrup (natural). Add salt and pepper to taste. This dressing is light but packed with flavor, perfectly coating the salad ingredients.

Step 4: Combine and Toss

In a large mixing bowl, add the shaved Brussels sprouts, roasted butternut squash, and toasted pecans or walnuts. Pour the dressing over the salad and gently toss everything together until well combined. Sprinkle freshly chopped parsley on top for a burst of green freshness.

Step 5: Serve and Enjoy

Your Brussels Sprouts and Butternut Squash Salad is now ready to serve. It’s delicious immediately or can be chilled slightly for a refreshing twist.

Pro Tips for Making Brussels Sprouts and Butternut Squash Salad

• Choose firm Brussels sprouts: Fresh, tight heads are the best for crisp texture and bright taste.
• Don’t over-roast the squash: Aim for tender with a slight caramelization to keep it flavorful but not mushy.
• Thinly shave sprouts: Using a mandoline or sharp knife helps to achieve a perfect crunch and easy chewing.
• Toast nuts lightly: Heat nuts in a dry pan to enhance their aroma and deepen their flavor.
• Adjust acidity: Balance lemon juice and apple cider vinegar (natural) to your preferred tanginess for the dressing.

How to Serve Brussels Sprouts and Butternut Squash Salad

Garnishes

Garnish your salad with extra toasted nuts, fresh herbs like parsley or chives, and perhaps some thinly sliced pomegranate seeds for a jewel-like sparkle that’s as beautiful as it is tasty.

Side Dishes

This salad pairs beautifully with grilled vegetable kebabs, roasted plant-based protein, or a warm grain like farro or brown rice. Its bright flavors create a fantastic balance with smoky or rich accompaniments.

Creative Ways to Present

Serve the salad in individual glass bowls to show off its vibrant colors, or pile it high on rustic wooden platters during gatherings for a casual, inviting presentation. For an elegant touch, drizzle an extra spoonful of dressing just before serving for a fresh sheen.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Brussels Sprouts and Butternut Squash Salad in an airtight container in the refrigerator. It stays fresh for up to 2 days, making it perfect for quick meals or packed lunches.

Freezing

This salad is best enjoyed fresh because the texture of shaved Brussels sprouts changes when frozen. However, you can freeze leftover roasted butternut squash separately for later use in soups, stews, or future salads.

Reheating

If you want to warm the salad slightly, reheat just the roasted squash gently in a pan or microwave before tossing it again with the fresh Brussels sprouts and dressing. Avoid reheating the entire salad to keep the crispness intact.

FAQs

Can I use frozen Brussels sprouts for this salad?

Fresh Brussels sprouts work best for a crisp texture, but if using frozen, thaw and dry them well before shaving to avoid sogginess.

Is this salad suitable for meal prepping?

Absolutely! Keep the dressing separate until serving to preserve the texture and freshness of the ingredients.

What can I substitute for butternut squash?

Try sweet potatoes or kabocha squash for a similar sweetness and texture if butternut squash is not available.

Can I make this salad gluten-free?

Yes, this salad is naturally gluten-free, but always double-check packaged ingredients like nuts or dressings to ensure no gluten contamination.

How long does this salad stay fresh after mixing?

When stored properly in the fridge, the salad is best consumed within two days to enjoy the optimal crunch and flavor balance.

Final Thoughts

This Brussels Sprouts and Butternut Squash Salad is a true celebration of seasonal vegetables brought together in a simple, flavorful way. It’s the kind of recipe that makes it easy to enjoy healthy eating without sacrificing taste or excitement. Give it a try and watch how it brightens up your table and your mood with every delicious bite!

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