Easy Brussels Sprouts and Butternut Squash Salad Recipe

If you’re craving a dish that bursts with vibrant color, flavor, and texture, this Brussels Sprouts and Butternut Squash Salad is your new best friend in the kitchen. Packed with roasted butternut squash, thinly sliced Brussels sprouts, crispy smoked turkey bacon, and creamy plant-based cheese, this salad promises freshness and heartiness in every forkful. Whether you are looking for a healthy lunch or a side dish that steals the show at dinner, this salad is easy to make and completely satisfying.

Why You’ll Love This Recipe

• Bright and Flavorful: The combination of roasted squash and fresh Brussels sprouts creates a delicious contrast of sweet and slightly bitter flavors.
• Simple Ingredients: Using everyday pantry staples means you can whip this salad up anytime without fuss.
• Healthy and Nourishing: Loaded with fiber, vitamins, and plant-based protein, it’s a nutritious option that energizes your day.
• Versatile Meal: Enjoy it as a light main dish or pair it with your favorite protein for a hearty dinner.
• Time-Saving: Most of the ingredients can be prepped in advance, making this salad an ideal quick meal.

Ingredients You’ll Need

Gathering a handful of fresh, simple ingredients is all it takes to bring this salad together. Each component adds a layer of texture, color, and flavor that makes the Brussels Sprouts and Butternut Squash Salad truly unforgettable.

• Fresh Brussels Sprouts: Thinly shaved for a crunchy, fresh base that brightens the dish.
• Butternut Squash: Roasted to bring out its natural sweetness and vibrant orange color.
• Smoked Turkey Bacon: Adds a savory, crispy element that complements the veggies perfectly.
• Plant-Based Cheese: Brings a creamy, tangy richness that balances the crunch and sweetness.
• Apple Cider Vinegar (natural): Provides a subtle tang to dress the salad without overpowering it.
• Extra Virgin Olive Oil: Enhances the flavors and keeps the salad light and glossy.
• Honey (natural): Just a touch to awaken the natural sweetness of the squash and Brussels sprouts.
• Salt and Pepper: Essential seasoning to bring all the flavors together harmoniously.
• Sunflower Seeds: Adds a crunchy nutty texture for extra dimension.

Variations for Brussels Sprouts and Butternut Squash Salad

This salad is incredibly easy to customize based on what you love or have on hand, plus it adapts well to various dietary needs and flavor preferences.

• Vegan Version: Skip the smoked turkey bacon and add toasted chickpeas for a plant-powered crunch.
• Nut-Free: Replace sunflower seeds with pumpkin seeds or omit nuts entirely without sacrificing crunch.
• Spicy Kick: Toss in a pinch of red chili flakes or a drizzle of harissa paste for extra heat.
• Fruity Twist: Toss in dried cranberries or pomegranate seeds for bursts of sweetness and color.
• Grain Bowl Upgrade: Serve this salad over cooked quinoa or farro for a filling, wholesome meal.

How to Make Brussels Sprouts and Butternut Squash Salad

Step 1: Roast the Butternut Squash

Start by peeling and dicing the butternut squash into bite-sized cubes. Toss them lightly in olive oil, salt, and pepper, then spread on a baking sheet. Roast in a preheated oven at 400°F (200°C) for about 25 minutes or until golden and tender. The roasting brings out the natural sweetness that really shines in the salad.

Step 2: Prepare the Brussels Sprouts

While the squash roasts, rinse the Brussels sprouts and pat dry. Use a sharp knife or mandoline to thinly slice them into shreds, almost like cabbage. This technique creates a crisp texture and helps them absorb the dressing wonderfully.

Step 3: Cook the Smoked Turkey Bacon

Slice the smoked turkey bacon into small pieces and cook them in a skillet over medium heat until crisp. Drain on paper towels to remove excess fat. The smoky, crispy bacon bits add a savory punch to this colorful salad.

Step 4: Mix the Dressing

In a small bowl, whisk together apple cider vinegar (natural), olive oil, honey (natural), salt, and pepper until combined. This light and tangy dressing perfectly complements the sweetness of the squash and the crunch of Brussels sprouts.

Step 5: Assemble the Salad

Combine the roasted butternut squash, shredded Brussels sprouts, and smoked turkey bacon in a large bowl. Drizzle the dressing over the top and toss gently to coat everything evenly. Sprinkle the salad with sunflower seeds and crumble plant-based cheese on top for a creamy finish.

Pro Tips for Making Brussels Sprouts and Butternut Squash Salad

• Use a Sharp Knife or Mandoline: Thin slices of Brussels sprouts ensure a tender texture and help the dressing penetrate.
• Don’t Overcook Squash: Keep the roast just until tender but still holding shape for the best texture.
• Toast Your Seeds: Lightly toasting sunflower seeds enhances their flavor and adds crunch.
• Dress Just Before Serving: Toss the salad with dressing just before eating to keep Brussels sprouts crisp.
• Add Cheese Last: Crumbling plant-based cheese on top right before serving keeps it fresh and creamy.

How to Serve Brussels Sprouts and Butternut Squash Salad

Garnishes

Fresh herbs like parsley or mint brighten the salad and make a beautiful garnish. You could also add ready-to-eat pomegranate seeds or thinly sliced apples for a pop of color and a refreshing bite.

Side Dishes

This salad pairs beautifully with grilled chicken breast, roasted salmon, or a simple lentil stew. Its vibrant flavors can stand on their own or balance richer proteins for a well-rounded meal.

Creative Ways to Present

Try serving the Brussels Sprouts and Butternut Squash Salad in hollowed-out butternut squash bowls for a stunning presentation. Alternatively, use it as a bed for warm grain bowls or wrap it inside whole-grain flatbreads for a fresh, handheld meal.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Keep the dressing separate until ready to eat to maintain the Brussels sprouts’ crisp texture.

Freezing

This salad is best enjoyed fresh, but you can freeze the roasted butternut squash separately for up to one month. Allow it to cool completely before freezing in a single layer on a tray to avoid clumping.

Reheating

Gently rewarm roasted squash in the oven or microwave before mixing with fresh Brussels sprouts and dressing. Avoid reheating the salad as a whole to keep flavors and textures bright and fresh.

FAQs

Can I use frozen Brussels sprouts in this salad?

Fresh Brussels sprouts work best for the crisp texture needed in this salad, but if using frozen, thaw completely and pat dry to reduce moisture.

Is this salad suitable for meal prep?

Absolutely! Keep the dressing separate until serving, and store roasted squash and shredded Brussels sprouts in the fridge to enjoy fresh and crunchy meals all week.

What can I substitute for smoked turkey bacon?

Try turkey sausage, tempeh bacon, or coconut bacon alternatives for different flavors without compromising the salad’s savory depth.

Can I add nuts to the Brussels Sprouts and Butternut Squash Salad?

Yes, nuts like pecans or walnuts add an extra layer of crunch and complement the squash’s sweetness beautifully.

How long does this salad last once dressed?

Once tossed in dressing, eat within a few hours for maximum freshness, as the Brussels sprouts will soften over time.

Final Thoughts

This Brussels Sprouts and Butternut Squash Salad is a delightful way to enjoy seasonal produce with effortless style and flavor. It’s easy to customize, packed with nutrients, and tastes incredible every time. Give this recipe a try and watch it become a favorite for healthy, vibrant meals at any time of the year.

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