Easy Brussels Sprouts and Butternut Squash Salad Ideas

The Brussels Sprouts and Butternut Squash Salad is a delightful mix of fresh, crisp Brussels sprouts paired with tender, roasted butternut squash. This vibrant dish combines smoky turkey bacon and creamy plant-based cheese to create a perfectly balanced, easy-to-make meal that’s as nutritious as it is delicious. Whether served as a light lunch or a colorful side, this salad brings warmth, crunch, and a touch of sweetness to your table.

Why You’ll Love This Recipe

• A burst of fresh flavors: The combination of Brussels sprouts and butternut squash offers a delightful balance of earthy, sweet, and smoky tastes.
• Simple to prepare: With a few straightforward ingredients and easy steps, this recipe fits perfectly into any busy lifestyle.
• Nutritious and satisfying: Full of fiber, vitamins, and plant-based protein, this salad fuels your day with wholesome goodness.
• Versatile and adaptable: You can easily customize it with different cheeses, nuts, or dressings to suit personal preferences.
• Perfect for any occasion: Bright and colorful, it works equally well for weekday meals or entertaining guests.

Ingredients You’ll Need

These fresh, simple ingredients are the heart of the Brussels Sprouts and Butternut Squash Salad, each contributing texture, color, and bold flavors that make every bite unforgettable.

• Brussels sprouts: Fresh and crisp, they bring a slightly bitter crunch that balances the sweetness of squash.
• Butternut squash: Roasted to caramelized perfection, adding a tender, naturally sweet element.
• Smoky turkey bacon: Adds a savory depth and satisfying smoky crunch that elevates the salad.
• Plant-based cheese: Creamy and tangy, providing richness without overpowering the other flavors.
• Red onion: Thinly sliced for a sharp, zesty bite that brightens the dish.
• Pecans or walnuts: Toasted for added texture and a nutty finish.
• Apple cider vinegar (natural): Creates a tangy dressing that ties all ingredients together.
• Maple syrup (natural): A hint of sweetness to balance the acidity of the vinegar.
• Dijon mustard (natural): Adds a subtle kick and depth to the dressing.
• Olive oil: Smooth and fruity, it binds the dressing and enhances the salad’s richness.
• Salt and pepper: Essential for seasoning and highlighting all flavors.
• Fresh parsley: Chopped for a refreshing, herbal finish.

Variations for Brussels Sprouts and Butternut Squash Salad

Feel free to get creative and tailor this Brussels Sprouts and Butternut Squash Salad to your favorite tastes or dietary preferences. This recipe is wonderfully flexible and easy to adapt.

• Swap the bacon: Try smoked tempeh or grilled mushrooms for a vegetarian-friendly kick.
• Cheese options: Use plant-based feta or ricotta for a different creamy texture and flavor.
• Nut variety: Substitute pecans with almonds, pistachios, or pumpkin seeds for varying crunch and flavor.
• Sweetness boost: Add dried cranberries or pomegranate seeds for bursts of natural sweetness.
• Herbs and spices: Experiment with fresh thyme, rosemary, or smoked paprika to add an extra layer of aroma.
• Dressing twist: Incorporate grape juice (natural) or a splash of vegetarian Worcestershire sauce (natural) to deepen the flavor profile.

How to Make Brussels Sprouts and Butternut Squash Salad

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, then toss it lightly in olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for about 25-30 minutes, or until tender and golden on the edges. Roasting brings out the natural sweetness and adds a beautiful caramelized flavor.

Step 2: Prepare the Brussels Sprouts

While the squash roasts, trim the ends off the Brussels sprouts and slice them thinly, like ribbons, using a sharp knife or food processor. This makes them easier to eat raw and helps maintain their crisp texture.

Step 3: Cook the Smoky Turkey Bacon

In a skillet over medium heat, cook the turkey bacon until crispy. Remove it from the pan and place it on paper towels to drain excess oil, then chop it into bite-sized pieces to sprinkle throughout the salad.

Step 4: Make the Dressing

In a small bowl, whisk together apple cider vinegar (natural), maple syrup (natural), Dijon mustard (natural), olive oil, salt, and pepper until well combined. This dressing is balanced with sweetness and acidity to complement the vegetables beautifully.

Step 5: Assemble the Salad

In a large bowl, combine the shaved Brussels sprouts, roasted butternut squash, turkey bacon pieces, sliced red onion, toasted nuts, and plant-based cheese. Pour the dressing over everything and toss gently to coat all ingredients evenly. Finish with a sprinkle of fresh parsley for a burst of color and freshness.

Pro Tips for Making Brussels Sprouts and Butternut Squash Salad

• Use fresh Brussels sprouts: Look for firm, bright green sprouts without yellowing leaves for the best crunch and flavor.
• Don’t over-roast the squash: Keep an eye on the oven to avoid mushy pieces; you want tender but still intact cubes.
• Toast nuts lightly: This enhances their aroma and adds a satisfying crunch to your salad.
• Thinly slice onions: Soaking slices briefly in cold water can tone down sharpness if preferred.
• Dress just before serving: This maintains the crispness of the Brussels sprouts and prevents sogginess.

How to Serve Brussels Sprouts and Butternut Squash Salad

Garnishes

Top the salad with extra toasted nuts, a few shavings of plant-based cheese, or fresh herbs like thyme or parsley for pops of color and texture that invite you to dig in.

Side Dishes

This salad shines alongside grilled chicken breast, roasted fish, or lentil-based dishes. It’s also fantastic as a stand-alone light lunch with warm crusty bread or a hearty grain bowl.

Creative Ways to Present

Serve the salad in individual mason jars for easy grab-and-go portions or arrange it on a large platter layered with edible flowers and fresh herbs to impress guests with a visually stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

Keep leftover Brussels Sprouts and Butternut Squash Salad in an airtight container in the fridge for up to 3 days. Store the dressing separately if possible to maintain crispness.

Freezing

This salad is best enjoyed fresh. Freezing is not recommended as the Brussels sprouts and dressing texture change upon thawing.

Reheating

If you want to warm the roasted butternut squash or turkey bacon before serving, reheat them separately as the fresh components are better enjoyed cold or room temperature.

FAQs

Can I use frozen Brussels sprouts for this salad?

Fresh Brussels sprouts are best for crispness and flavor, but if using frozen, thaw and drain well, then pat dry before slicing to avoid sogginess.

What is the best way to slice Brussels sprouts thinly?

A sharp chef’s knife or mandoline works well; slicing into thin ribbons makes them easier to eat raw and blends better in the salad.

Can I make this salad vegan?

Absolutely! Substitute the turkey bacon with smoked tempeh or crispy tofu, and choose your favorite plant-based cheese for a fully vegan version.

How long can this salad be stored after dressing it?

It’s best enjoyed fresh; however, it can be stored for up to 24 hours refrigerated but may lose some crispness.

What dressing alternatives work well with this salad?

Try a lemon tahini dressing or a simple balsamic vinaigrette (natural) for a different but equally delicious flavor profile.

Final Thoughts

This Brussels Sprouts and Butternut Squash Salad is pure joy on a plate fresh, flavorful, and full of texture that keeps every bite interesting. Whether you’re looking for a nourishing weekday meal or something special to bring to your next gathering, this recipe offers ease and elegance in every forkful. Give it a try and watch this vibrant salad become a new favorite in your kitchen!

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