Description
Brussels Sprouts and Butternut Squash Salad is a fresh and hearty dish combining the crispness of shredded Brussels sprouts with the natural sweetness of roasted butternut squash. Enhanced by smoky turkey bacon and a tangy apple cider vinegar dressing, this vibrant salad offers a delightful balance of textures and flavors, perfect for a nutritious and satisfying meal.
Ingredients
Scale
Salad Ingredients
- 3 cups Brussels sprouts, shredded finely
- 3 cups butternut squash, peeled and cubed
- 4 slices turkey bacon, chopped and crisped
- ½ cup red onion, thinly sliced
- ¼ cup dried cranberries
- ¼ cup sunflower seeds, toasted
Dressing Ingredients
- 3 tablespoons apple cider vinegar (natural)
- 3 tablespoons olive oil
- 1 tablespoon maple syrup (natural)
- 1 teaspoon Dijon mustard (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Vegetables: Shred 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 with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for about 25 minutes or until tender and slightly caramelized.
- Cook the Turkey Bacon: While the squash roasts, cook the chopped turkey bacon in a skillet over medium heat until golden and crunchy. Place on a paper towel to cool.
- 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.
- Assemble the Salad: In a large bowl, combine shredded Brussels sprouts, roasted butternut squash, turkey bacon, thinly sliced red onion, dried cranberries, and toasted sunflower seeds. Pour the dressing over and toss gently but thoroughly to evenly coat everything.
- Final Touches: Taste and adjust seasoning if necessary. Let the salad sit for 10 minutes to allow flavors to meld before serving.
Notes
- Shred Brussels sprouts finely for a tender texture without overwhelming the palate.
- Allow butternut squash to caramelize well during roasting for maximum sweetness.
- Toast sunflower seeds lightly to enhance crunch and flavor.
- Add dressing just before serving to keep Brussels sprouts crisp.
- Balance sweet, tangy, and savory flavors to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 8g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Brussels sprouts salad, butternut squash salad, roasted vegetables, turkey bacon salad, healthy salad, seasonal salad
