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Brussels Sprouts and Butternut Squash Salad

Brussels Sprouts and Butternut Squash Salad

  • Author: Samuel
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Delight your taste buds with a vibrant Brussels Sprouts and Butternut Squash Salad, combining tender roasted squash with crisp shaved Brussels sprouts, dressed in a light and flavorful dressing. This wholesome salad offers a balance of sweet, nutty, and tangy flavors, perfect as a light meal or side dish rich in fiber, vitamins, and antioxidants.

Ingredients

Scale

Salad

  • 1 lb fresh Brussels sprouts, trimmed and shaved thin
  • 2 cups butternut squash, peeled and cubed
  • 1/2 cup toasted pecans or walnuts
  • 2 tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Dressing

  • 3 tbsp extra virgin olive oil (natural)
  • 1 tbsp fresh lemon juice (natural)
  • 1 tbsp apple cider vinegar (natural)
  • 1 tsp maple syrup (natural)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare and Roast the Butternut Squash: Peel and cut the butternut squash into uniform cubes. Toss them with 2 tablespoons of extra virgin olive oil (natural), a pinch of salt, and freshly ground black pepper. Spread the cubes evenly on a baking sheet lined with parchment paper. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes until golden and tender.
  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 mandoline to achieve a crisp texture.
  3. Prepare the Dressing: In a small bowl, whisk together 3 tablespoons extra virgin olive oil (natural), 1 tablespoon fresh lemon juice (natural), 1 tablespoon apple cider vinegar (natural), and 1 teaspoon maple syrup (natural). Season with salt and freshly ground black pepper to taste.
  4. Combine and Toss: In a large mixing bowl, place the shaved Brussels sprouts, roasted butternut squash, and toasted pecans or walnuts. Pour the dressing over and gently toss to combine evenly. Sprinkle freshly chopped parsley on top for freshness.
  5. Serve and Enjoy: Serve immediately or chill slightly for a refreshing salad. Garnish optionally with extra toasted nuts or fresh herbs.

Notes

  • Choose firm Brussels sprouts for the best crisp texture.
  • Do not over-roast the squash; aim for tender with light caramelization.
  • Thinly shave sprouts using a mandoline or sharp knife for easy chewing.
  • Toast nuts lightly in a dry pan to enhance flavor.
  • Adjust the acidity by balancing lemon juice and apple cider vinegar (natural) to your preferred taste.
  • For meal prepping, keep the dressing separate until serving for optimal freshness.
  • Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 days.
  • Roasted butternut squash can be frozen separately for future use.
  • Reheat roasted squash gently before mixing but avoid reheating the entire salad to maintain crunch.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Sugar: 6g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Brussels sprouts salad, butternut squash salad, roasted squash, healthy salad, gluten free salad, plant-based salad

Find it online: https://quicktastykitchen.com/brussels-sprouts-and-butternut-squash-salad/