Butternut Squash Salad with shaved Brussels sprouts, pears, pomegranate, pecans, and Gorgonzola, drizzled with a maple-Dijon French dressing — a comfy fall facet excellent for the vacations.
Fall Salad with Roasted Butternut Squash
As an alternative of roasting Brussels sprouts for salad, I thinly shave them in order that they keep crisp and agency, then toss them with candy roasted butternut squash, juicy pear slices, tart and candy pomegranate arils, crunchy nuts, and creamy Gorgonzola cheese. A vibrant maple-Dijon French dressing ties all the things along with the proper stability of tangy and candy. Get pleasure from it as a vacation facet dish or prep it forward for lunches along with your favourite protein.
Why This Fall Salad Works
When you don’t like Brussels sprouts, attempt them in a chilly shaved Brussels sprout salad. Shredding softens the sprouts and creates a hearty base that’s a pleasant change from lettuce or kale. That is the salad I crave throughout this time of 12 months! It’s so good, I wouldn’t change a factor.
- Versatile for Any Event: It holds up fantastically within the fridge, making it excellent for weeknights, meal prep, and even your Thanksgiving desk.
- Colourful and Flavorful: Eat the rainbow with this vibrant salad stuffed with each delicate and crunchy textures and a mixture of candy and savory flavors.
- Nutritious and Filling: Brussels sprouts and butternut squash are wealthy in fiber and quite a lot of nutritional vitamins and minerals.
When you love this recipe, you must also attempt my Shaved Brussels Sprout Salad with Pears and Pomegranate, which is certain to impress everybody at your subsequent vacation meal.
Substances You Will Want
Under is all the things you want for this straightforward fall salad. See the recipe card under for the precise measurements.
- Butternut Squash: To make peeling and reducing butternut squash simpler, pierce it throughout with a fork and microwave it for a couple of minutes to melt it. Then, peel, slice it in half, and take away the seeds earlier than cubing.
- Olive Oil, Kosher Salt, and Black Pepper season the squash earlier than roasting.
- Shaved Brussels Sprouts: Rinse the sprouts, trim the foundation ends, and reduce them in half lengthwise. Then, thinly slice them vertically. You too can use a meals processor’s slicing disk to shred them extra shortly.
- Purple Pear provides sweetness and shade, however any pears will work.
- Pomegranate Arils for a tart crunch. Right here’s methods to reduce a pomegranate with out making a multitude.
- Gorgonzola Cheese is an Italian blue cheese. When you can’t discover it, use common blue cheese.
- Pecans for crunchy protein. To reinforce their taste, toast them first within the oven at 350°F for 8 to 10 minutes, tossing midway via.
- Maple-Dijon French dressing comprises olive oil, maple syrup, champagne or apple cider vinegar, and Dijon mustard. Minced shallot and grated garlic present an fragrant distinction to the candy and tangy parts, whereas kosher salt and black pepper season it, bringing all of the flavors collectively.
Time-Saving Tip
Cubing butternut squash, de-seeding a pomegranate, and shredding Brussels sprouts at residence will outcome within the freshest elements, however it may be time- consuming. Shopping for pre-cut or pre-shredded choices is a good shortcut.
How To Make This Fall Butternut Squash Salad
A little bit slicing, roasting, and mixing is all it takes to make this easy shaved Brussels sprout salad. See the recipe card on the backside for printable instructions.
- Roast the Butternut Squash: Toss the cubes with oil, salt, and pepper, then roast on a parchment-lined sheet pan at 425°F for 20 to 25 minutes.
- Make the Brussels Sprout Salad French dressing by whisking all of the elements in a serving bowl.
- Make the Salad: Toss the shredded Brussels sprouts with the dressing, then add the squash and toss once more. High with pears, pomegranates, pecans, and cheese.
Variations
I like this recipe simply the way in which it’s written, however you may simply swap elements based mostly on what you will have or your dietary wants. Let me know within the feedback what your favourite mixture is!
- Butternut Squash: Roast candy potato, delicata squash, or acorn squash as a substitute.
- Brussels Sprouts: Strive it with kale. Simply make sure that to therapeutic massage it first with just a little French dressing to melt it and make it simpler to chew. You possibly can even mix half kale and half sprouts.
- Pear: Use a Bartlett or Bosc pear, or a crisp pink apple like Honeycrisp or Pink Girl.
- Pomegranates: Exchange them with dried cranberries or dates.
- Cheese: Swap gorgonzola for goat cheese, feta, or shaved Parmesan. When you’re serving somebody who’s vegan or dairy-free, you may go away the cheese on the facet, and people who need it may add it.
- Pecans: Walnuts, almonds, or pistachios would all work nicely. You too can go away them out to accommodate nut allergic reactions or substitute them with pepitas.
- Vinegar: I choose the French dressing with apple cider or champagne vinegar, however white wine or balsamic vinegar would additionally work.
- Sweetener: Sub honey for maple syrup.
- Make it a predominant, and add diced hen breasts, salmon, or leftover Thanksgiving turkey for further protein.
Serving Ideas
This straightforward shaved Brussels sprout salad with butternut and pears makes an important fall facet dish for any weeknight dinner or vacation meal.
Extra Shaved Brussels Sprout Recipes You’ll Love
For extra facet dish concepts, take a look at these 5 scrumptious shredded Brussels sprout recipes to encourage your subsequent meal!
Yield: servings
Serving Measurement: 1 cup
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Preheat the oven to 425F° and line a rimmed baking sheet with parchment paper.
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Add the butternut squash to the ready baking sheet and toss with the olive oil, salt and pepper. Switch to the oven and roast till the squash is tender and brown in locations, about 20-25 minutes. Flip midway via.
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Within the meantime, make the French dressing. Add the entire elements to a serving bowl and whisk to mix. Put aside till prepared to make use of.
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To assemble the salad, add the Brussels sprouts to the serving bowl with the dressing; toss to mix. Add the squash and toss once more.
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High with the sliced pear, pomegranate arils, pecans, and cheese.
Final Step:
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- dressing makes about ½ cup
- salad makes about 10 cups (1 cup per serving)
Serving: 1 cup, Energy: 180.5 kcal, Carbohydrates: 18.5 g, Protein: 4 g, Fats: 11 g, Saturated Fats: 2 g, Ldl cholesterol: 2.5 mg, Sodium: 199 mg, Fiber: 4.5 g, Sugar: 8 g
FAQ
Sure, you may shred the Brussels sprouts as much as 2 days early, which makes this salad excellent for meal prep and serving to friends. Many of the elements, such because the butternut squash, pomegranate arils, and maple French dressing, will be ready prematurely. Simply retailer them individually in hermetic containers within the
fridge.
Assemble the salad a few hours earlier than friends arrive. Wait to slice the pear and add the pecans till simply earlier than serving.
Among the finest issues about shredded Brussels sprout salads is that they maintain up significantly better than leafy inexperienced salads. When you make an excessive amount of salad, refrigerate any leftovers for as much as 2 days. You would possibly have to toss any mushy pears, however you may add extra proper earlier than consuming.
If you wish to take it with you on the go, toss all of the elements besides the pear and pecans with the French dressing and retailer in 2-cup hermetic containers. Earlier than serving, add the sliced pears and pecans. You too can wait so as to add the dressing when you choose; it’ll assist hold issues brisker for longer.
