Description
This Brussels Sprouts and Butternut Squash Salad is a fresh and vibrant plant-based dish combining roasted sweet butternut squash, crisp shredded Brussels sprouts, toasted walnuts, dried cranberries, and a tangy natural dressing. Perfectly balancing sweetness, earthiness, and texture, it makes a healthy, easy-to-prepare side or light main course suitable for any season.
Ingredients
Scale
Vegetables
- 2 cups fresh Brussels sprouts, thinly sliced
- 3 cups butternut squash, peeled and cubed
- 1 small red onion, thinly sliced
Nuts and Dried Fruit
- 1/2 cup walnuts, toasted
- 1/3 cup dried cranberries
Dressing
- 3 tablespoons olive oil (natural)
- 2 tablespoons apple cider vinegar (natural)
- 1 tablespoon maple syrup (natural)
- 1 teaspoon Dijon mustard (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Butternut Squash: Peel and cube the butternut squash into bite-sized pieces. Toss with olive oil (natural), salt, and pepper. Spread evenly on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 25 minutes until tender and slightly caramelized, bringing out natural sweetness.
- Shred the Brussels Sprouts: While the squash roasts, thinly slice the fresh Brussels sprouts using a sharp knife or mandoline slicer for a delicate crunch that will evenly absorb the dressing.
- Toast the Walnuts: Heat a dry skillet over medium heat, add walnuts, and toast for 3 to 5 minutes until fragrant and lightly browned, stirring frequently to avoid burning.
- Make the Dressing: In a small bowl, whisk together olive oil (natural), apple cider vinegar (natural), maple syrup (natural), Dijon mustard (natural), salt, and pepper until well combined to create a balanced, bright vinaigrette.
- Toss and Serve: In a large mixing bowl, combine shredded Brussels sprouts, roasted butternut squash, toasted walnuts, thinly sliced red onion, and dried cranberries. Drizzle dressing over and toss gently until everything is evenly coated. Taste and adjust seasoning if necessary before serving.
Notes
- Use fresh produce for maximum flavor and texture.
- Cut butternut squash into uniform cubes to ensure even roasting.
- Toast walnuts carefully to avoid bitterness.
- Slice Brussels sprouts thinly for better texture and dressing coverage.
- Adjust dressing quantities to avoid sogginess; start small and add more if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 8g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Brussels sprouts salad, butternut squash salad, plant-based salad, roasted vegetables, healthy side dish, gluten free salad
