Easy Brussels Sprouts and Butternut Squash Salad Recipe

If you’re looking to brighten your meal with something fresh, hearty, and packed with seasonal goodness, the Brussels Sprouts and Butternut Squash Salad is your new favorite dish. This vibrant salad combines the satisfying crunch of shredded Brussels sprouts, the subtle sweetness of roasted butternut squash, and the smoky kick of turkey bacon, all brought together with a tangy apple cider vinegar dressing. Easy to prepare and bursting with flavor, this recipe balances textures and tastes that will have you reaching for seconds every time.

Why You’ll Love This Recipe

• Fresh and vibrant: Combines crisp Brussels sprouts with sweet roasted butternut squash for an exciting texture contrast.
• Smoky and savory: Smoky turkey bacon adds a savory depth that perfectly complements the fresh veggies.
• Zesty dressing: The tangy apple cider vinegar dressing brightens every bite with a refreshing zing.
• Nutritious and balanced: Packed with fiber, vitamins, and protein, it’s a wholesome dish that satisfies your hunger.
• Versatile and easy: Quick to make with simple ingredients you probably already have at home.

Ingredients You’ll Need

This Brussels Sprouts and Butternut Squash Salad relies on simple, fresh ingredients to deliver a burst of flavor and texture. Each component plays a role in creating a perfectly balanced dish that is both nourishing and delightful to eat.

• Brussels sprouts: Shredded finely for a crisp, slightly bitter base full of texture and nutrients.
• Butternut squash: Roasted to bring out its natural sweetness and tender bite.
• Turkey bacon: Chopped and crisped for a smoky, protein-rich addition that contrasts beautifully with the veggies.
• Red onion: Thinly sliced for a mild sharpness that enhances freshness.
• Dried cranberries: A touch of chewy sweetness to balance the savory and tangy flavors.
• Sunflower seeds: Toasted for extra crunch and a nutty note.
• Apple cider vinegar (natural): Creates the zesty dressing that ties everything together.
• Olive oil: Adds smoothness and richness to the dressing.
• Maple syrup (natural): Offers a subtle sweetness to soften the acidity of the vinegar.
• Dijon mustard (natural): Introduces a slight kick to the dressing for complexity.
• Vegetarian Worcestershire sauce (natural): Brings umami depth to the dressing.
• Salt and pepper: Essential for seasoning to taste.

Variations for Brussels Sprouts and Butternut Squash Salad

Feel free to play around with this salad by adding or substituting ingredients to suit your preferences or pantry availability. This recipe is wonderfully adaptable and welcomes your personal touch.

• Nut swap: Replace sunflower seeds with toasted pecans or walnuts for a richer nutty flavor.
• Protein boost: Add grilled chicken or a handful of cooked quinoa for extra protein.
• Sweet twist: Toss in some pomegranate seeds or chopped apples for an additional fruity burst.
• Herb lift: Fresh parsley or mint adds a lovely herbal note to brighten the dish further.
• Vegan option: Skip the turkey bacon and add smoked smoked paprika to the dressing for that smoky vibe.

How to Make Brussels Sprouts and Butternut Squash Salad

Step 1: Prepare the Vegetables

Start by shredding the Brussels sprouts finely using a sharp knife or mandoline to create a crisp base. Peel the butternut squash, cut it into cubes, and toss them with a bit of olive oil, salt, and pepper before roasting in a preheated oven at 400°F (200°C) for about 25 minutes, or until tender and slightly caramelized.

Step 2: Cook the Turkey Bacon

While the squash roasts, crisp the chopped turkey bacon in a skillet over medium heat until golden and crunchy, then set aside to cool on a paper towel.

Step 3: Prepare the Dressing

In a small bowl, whisk together apple cider vinegar, olive oil, maple syrup, Dijon mustard, vegetarian Worcestershire sauce, salt, and pepper until smooth and well combined.

Step 4: Assemble the Salad

In a large bowl, combine the shredded Brussels sprouts, roasted butternut squash, turkey bacon, thinly sliced red onion, dried cranberries, and toasted sunflower seeds. Pour the dressing over the salad and toss gently but thoroughly to ensure everything is evenly coated.

Step 5: Final Touches

Taste and adjust the seasoning if necessary, then let the salad sit for 10 minutes to allow the flavors to marry beautifully before serving.

Pro Tips for Making Brussels Sprouts and Butternut Squash Salad

• Shred with care: Shredding Brussels sprouts finely helps create a light, easy-to-eat texture without overwhelming the palate.
• Roast squash well: Don’t rush roasting butternut squash – caramelization is key to unlocking its natural sweetness.
• Toast seeds: Lightly toasting sunflower seeds enhances their crunch and flavor for a satisfying bite.
• Dress just before serving: To keep the Brussels sprouts crisp, add the dressing right before you serve.
• Balance flavors: Taste as you go with a balance of sweet, tangy, and savory to suit your preferences perfectly.

How to Serve Brussels Sprouts and Butternut Squash Salad

Garnishes

Top your salad with extra toasted seeds or a sprinkle of fresh herbs like parsley or chives to add a pop of color and freshness that elevates the whole presentation.

Side Dishes

This salad pairs wonderfully with roasted chicken, grilled fish, or even a tofu steak. It also shines as a stand-alone lunch or a light dinner alongside warm, crusty bread.

Creative Ways to Present

Serve the salad in hollowed-out butternut squash halves for a show-stopping presentation or pack it in mason jars for a grab-and-go meal with style and convenience.

Make Ahead and Storage

Storing Leftovers

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

Freezing

This salad is best enjoyed fresh; freezing is not recommended as the texture of Brussels sprouts and butternut squash may change dramatically upon thawing.

Reheating

When ready to enjoy leftovers, you can gently warm the roasted butternut squash separately before tossing back with the other salad ingredients for a cozy twist, but ideally serve the salad cool or at room temperature.

FAQs

Can I prepare the salad vegan?

Absolutely! Omit the turkey bacon and consider adding some smoked paprika to the dressing for a similar smoky flavor experience without animal products.

What if I can’t find butternut squash?

Kabocha or delicata squash are great alternatives that roast similarly and offer a sweet, creamy texture complementary to the Brussels sprouts.

Is this salad suitable for meal prep?

Yes, it is! Just store the dressing separately and combine just before serving to keep everything fresh and crisp.

Can I use raw Brussels sprouts instead of shredded?

While you can, shredding really helps make the texture tender and easier to enjoy in a salad format, so it’s recommended for the best experience.

How long does this salad keep in the fridge?

Stored properly in an airtight container, it stays tasty for up to 3 days, perfect for making ahead of time for busy weeknights.

Final Thoughts

Brussels Sprouts and Butternut Squash Salad is a wonderful way to celebrate seasonal produce in a way that’s fresh, flavorful, and surprisingly simple. Whether as a vibrant side or a light meal, this recipe invites you to enjoy bold, balanced flavors and textures that are sure to make your taste buds sing. Go ahead and try it today you’re going to love every bite!

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