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Brussels Sprouts and Butternut Squash Salad

Brussels Sprouts and Butternut Squash Salad

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

Description

A vibrant Brussels Sprouts and Butternut Squash Salad combining fresh, crisp shredded Brussels sprouts with tender roasted butternut squash, smoky turkey bacon, creamy plant-based cheese, and toasted nuts, all tossed in a tangy and slightly sweet natural dressing. Perfect as a nutritious light lunch or a colorful side dish that delivers a perfect balance of flavors and textures.

Ingredients

Scale

Salad Ingredients

  • 2 cups fresh Brussels sprouts, trimmed and thinly sliced
  • 3 cups butternut squash, peeled and cubed
  • 4 slices turkey bacon, cooked and chopped
  • 1/2 cup plant-based cheese, crumbled
  • 1/4 cup red onion, thinly sliced
  • 1/3 cup pecans or walnuts, toasted
  • 2 tablespoons fresh parsley, chopped

Dressing Ingredients

  • 2 tablespoons apple cider vinegar (natural)
  • 1 tablespoon maple syrup (natural)
  • 1 teaspoon Dijon mustard (natural)
  • 3 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  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.
  2. Prepare the Brussels Sprouts: While the squash roasts, trim the ends off the Brussels sprouts and slice them thinly into ribbons using a sharp knife or food processor. This makes them easier to eat raw and helps maintain their crisp texture.
  3. Cook the 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.
  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 offers a balanced sweetness and acidity to complement the vegetables.
  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 color and freshness.

Notes

  • Use fresh Brussels sprouts for the best crunch and flavor.
  • Do not over-roast the butternut squash to avoid mushiness; aim for tender yet intact cubes.
  • Lightly toast nuts to enhance aroma and add crunch.
  • Soak thinly sliced onions briefly in cold water to tone down sharpness if preferred.
  • Dress the salad just before serving to maintain the crisp texture of Brussels sprouts.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 8g
  • Sodium: 450mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 6g
  • Protein: 10g
  • Cholesterol: 25mg

Keywords: Brussels sprouts salad, butternut squash, roasted vegetables, plant-based cheese, turkey bacon salad, healthy salad, gluten free salad

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