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Brussels Sprouts and Butternut Squash Salad

Brussels Sprouts and Butternut Squash Salad

  • Author: Anthony
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

A vibrant and flavorful Brussels Sprouts and Butternut Squash Salad combining roasted sweet butternut squash, thinly sliced Brussels sprouts, crispy smoked turkey bacon, and creamy plant-based cheese. Dressed with a light apple cider vinegar and honey dressing, this salad is perfect as a healthy lunch or a side dish that steals the show at dinner. Easy to prepare, nutritious, and customizable to fit your dietary preferences.

Ingredients

Scale

Vegetables

  • 4 cups fresh Brussels sprouts, thinly shaved
  • 3 cups butternut squash, peeled and diced into bite-sized cubes

Protein & Cheese

  • 4 slices smoked turkey bacon, sliced into small pieces
  • 1/2 cup plant-based cheese, crumbled

Dressing

  • 3 tablespoons apple cider vinegar (natural)
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon honey (natural)
  • Salt, to taste
  • Black pepper, to taste

Toppings

  • 1/4 cup sunflower seeds

Instructions

  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.
  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.
  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.
  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.
  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.

Notes

  • Use a sharp knife or mandoline to thinly slice Brussels sprouts for tender texture and better dressing absorption.
  • Do not overcook butternut squash; roast just until tender but still holding shape for best texture.
  • Lightly toast sunflower seeds to enhance flavor and add crunch.
  • Dress the salad just before serving to keep Brussels sprouts crisp.
  • Add plant-based cheese last to keep it fresh and creamy.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (approx. 1/4 of recipe)
  • Calories: 280
  • Sugar: 7g
  • Sodium: 350mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 6g
  • Protein: 8g
  • Cholesterol: 15mg

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

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