Easy Brussels Sprouts and Butternut Squash Salad Recipe

Looking for a fresh, vibrant dish to brighten up your meal times? This Brussels Sprouts and Butternut Squash Salad is just that a delightful combination filled with natural flavors and easy plant-based ingredients that create a healthy, satisfying experience. Packed with a variety of textures and colors, this salad is perfect for those who want something light, nutritious, and easy to prepare any day of the week.

Why You’ll Love This Recipe

• Fresh and Flavorful: The combination of roasted butternut squash and crisp Brussels sprouts offers a perfect balance of sweetness and earthiness.
• Nutritious Powerhouse: Loaded with fiber, vitamins, and antioxidants, this salad supports a healthy lifestyle with every bite.
• Simple Preparation: Made with straightforward ingredients, it’s easy to whip up on busy days without compromising taste.
• Versatile Dish: Works well as a side or a light main course, suitable for all seasons.

Ingredients You’ll Need

Every ingredient in this Brussels Sprouts and Butternut Squash Salad plays a crucial role in building taste, texture, and vibrant color. Each plant-based component is chosen to keep the salad fresh and exciting while supporting wholesome flavors.

• Brussels Sprouts: Fresh and thinly sliced to add a crisp, slightly nutty crunch to the salad.
• Butternut Squash: Roasted to bring out natural sweetness and a creamy texture contrast.
• Red Onion: Thinly sliced for a mild pungency that brightens the dish.
• Walnuts: Toasted to provide an earthy crunch and healthy fats.
• Dried Cranberries: For a burst of tartness and chewy texture that balances the savory elements.
• Olive Oil (natural): Used in roasting and dressing to enhance richness without overpowering flavors.
• Apple Cider Vinegar (natural): Creates a light, tangy vinaigrette to complement the salad’s components.
• Maple Syrup (natural): Adds a subtle hint of sweetness to the dressing, pairing perfectly with roasted squash.
• Dijon Mustard (natural): Adds a gentle kick to the dressing, balancing sweetness and acidity.
• Salt and Pepper: Essential to season and enhance all the natural flavors harmoniously.

Variations for Brussels Sprouts and Butternut Squash Salad

This recipe is wonderfully adaptable, so feel free to customize it based on what you have on hand or your personal taste preferences. It’s a great base to experiment with simple swaps that keep things exciting and tailored to your needs.

• Protein Boost: Add grilled tofu or roasted chickpeas to transform this salad into a more filling meal.
• Nut-Free Option: Swap walnuts for pumpkin seeds or sunflower seeds for a nut-free crunch.
• Cheese Upgrade: Sprinkle (plant-based) feta or goat cheese for a creamy and tangy addition.
• Herbal Freshness: Incorporate fresh herbs like parsley, mint, or dill to elevate the herbal notes.
• Spice It Up: Add a pinch of smoked paprika or chili flakes to introduce subtle warmth and depth.

How to Make Brussels Sprouts and Butternut Squash Salad

Step 1: Prepare the Butternut Squash

Start by peeling and cubing the butternut squash into bite-sized pieces. Toss them with olive oil (natural), salt, and pepper, then spread out on a baking sheet. Roast in a preheated oven at 400°F (200°C) for about 25 minutes or until tender and slightly caramelized. This roasting deepens the natural sweetness and adds tenderness that contrasts beautifully with the crunchy Brussels sprouts.

Step 2: Shred the Brussels Sprouts

While the squash is roasting, thinly slice fresh Brussels sprouts. The thinner the slices, the better the texture, as it creates a delicate crunch without being overpowering. Use a sharp knife or a mandoline slicer for uniform results, which will help the dressing coat the leaves evenly.

Step 3: Toast the Walnuts

Place walnuts in a dry skillet over medium heat and toast until fragrant and lightly browned, about 3 to 5 minutes. Keep stirring to prevent burning. Toasted walnuts bring a warm, nutty aroma that perfectly complements the roasted squash while adding a delightful crunch.

Step 4: Make the Dressing

In a small bowl, whisk together olive oil (natural), apple cider vinegar (natural), maple syrup (natural), Dijon mustard (natural), and a pinch of salt and pepper. The combination of tartness and sweetness in the dressing brings balance and brightens the salad with every bite.

Step 5: Toss and Serve

Combine the shredded Brussels sprouts, roasted butternut squash, toasted walnuts, thin red onion slices, and dried cranberries in a large mixing bowl. Drizzle the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning if needed before serving.

Pro Tips for Making Brussels Sprouts and Butternut Squash Salad

• Use Fresh Produce: Fresh Brussels sprouts and butternut squash ensure maximum flavor and crispness in your salad.
• Even Roasting: Cut butternut squash into uniform cubes to roast evenly and avoid undercooked pieces.
• Toast Nuts Carefully: Keep an eye on walnuts while toasting, as they can burn quickly and develop bitterness.
• Thin Slicing: Shred Brussels sprouts as thinly as possible to create a light texture that absorbs dressing well.
• Adjust Dressing to Taste: Start with a small amount and add more dressing if needed to avoid sogginess.

How to Serve Brussels Sprouts and Butternut Squash Salad

Garnishes

Garnish your salad with freshly chopped herbs like parsley or chives and a sprinkle of extra walnuts or dried cranberries for visual appeal and an added texture boost. A few twists of fresh cracked pepper on top will also enhance the overall flavor.

Side Dishes

This Brussels Sprouts and Butternut Squash Salad pairs wonderfully with warm, crusty bread or alongside grilled tofu for a full plant-based meal. It’s also a fabulous complement to roasted root vegetables or quinoa for a hearty combination.

Creative Ways to Present

Serve this salad in colorful bowls or on large platters, layering the ingredients thoughtfully so the variety of colors shines through. For a party, portion into small cups or jars, making it easy for guests to enjoy without mess.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to three days. Stir before serving again, as the dressing tends to settle. It’s best enjoyed chilled or at room temperature.

Freezing

This salad is best fresh and does not freeze well due to the texture of Brussels sprouts and squash. For longer storage, freeze the roasted butternut squash separately without dressing, then add fresh Brussels sprouts and nuts when ready to serve.

Reheating

If you prefer a warmed salad, gently heat the roasted butternut squash before mixing it with raw Brussels sprouts and other ingredients. Avoid reheating the entire salad to maintain the freshness and crunch.

FAQs

Can I use frozen Brussels sprouts for this salad?

Fresh Brussels sprouts work best since they offer the ideal crunch and texture. Frozen ones tend to be softer and may not provide the same crispness needed for this salad.

Is it possible to make this salad nut-free?

Yes, simply replace walnuts with seeds like pumpkin or sunflower seeds to keep a crunchy texture while avoiding nuts.

How long does this salad keep good in the fridge?

Stored properly in an airtight container, this salad stays fresh for about three days, perfect for quick meals during the week.

Can I add a protein to make this salad a main course?

Certainly! Grilled tofu, tempeh, or roasted chickpeas make excellent protein additions for a full, satisfying meal.

What can I use instead of apple cider vinegar for the dressing?

Grape juice mixed with a bit of lemon juice works well as an alternative, providing acidity and a touch of natural sweetness.

Final Thoughts

This Brussels Sprouts and Butternut Squash Salad is an absolute joy to make and eat, bringing together freshness, sweetness, and a wonderful crunch all in one bowl. Whether you are looking for a quick lunch, a vibrant side dish, or a versatile salad to share with friends, this recipe will surely become one of your favorites. Dive in, enjoy the layers of flavor, and feel good about nourishing yourself with every forkful!

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