Butternut Squash Salad with shaved Brussels sprouts, pears, pomegranate, pecans, and Gorgonzola, drizzled with a maple-Dijon French dressing — a comfortable fall aspect 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 shiny maple-Dijon French dressing ties every little thing along with the right steadiness of tangy and candy. Take pleasure in it as a vacation aspect dish or prep it forward for lunches together with your favourite protein.
Why This Fall Salad Works
If you happen to 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 yr! It’s so good, I wouldn’t change a factor.
- Versatile for Any Event: It holds up superbly 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.
If you happen to love this recipe, you also needs to attempt my Shaved Brussels Sprout Salad with Pears and Pomegranate, which is bound to impress everybody at your subsequent vacation meal.
Substances You Will Want
Under is every little thing you want for this straightforward fall salad. See the recipe card under for the precise measurements.
- Butternut Squash: To make peeling and slicing 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 minimize them in half lengthwise. Then, thinly slice them vertically. You can too use a meals processor’s slicing disk to shred them extra rapidly.
- Pink Pear provides sweetness and shade, however any pears will work.
- Pomegranate Arils for a tart crunch. Right here’s how you can minimize a pomegranate with out making a large number.
- Gorgonzola Cheese is an Italian blue cheese. If you happen to can’t discover it, use common blue cheese.
- Pecans for crunchy protein. To boost 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 elements, 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 substances, however it may be time- consuming. Shopping for pre-cut or pre-shredded choices is a superb shortcut.
How To Make This Fall Butternut Squash Salad
A 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 substances in a serving bowl.
- Make the Salad: Toss the shredded Brussels sprouts with the dressing, then add the squash and toss once more. Prime with pears, pomegranates, pecans, and cheese.
Variations
I like this recipe simply the way in which it’s written, however you’ll be able to simply swap substances based mostly on what you’ve 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 an alternative.
- Brussels Sprouts: Attempt it with kale. Simply make certain to therapeutic massage it first with a bit French dressing to melt it and make it simpler to chew. You might even mix half kale and half sprouts.
- Pear: Use a Bartlett or Bosc pear, or a crisp purple apple like Honeycrisp or Pink Girl.
- Pomegranates: Change them with dried cranberries or dates.
- Cheese: Swap gorgonzola for goat cheese, feta, or shaved Parmesan. If you happen to’re serving somebody who’s vegan or dairy-free, you’ll be able to depart the cheese on the aspect, and people who need it could actually add it.
- Pecans: Walnuts, almonds, or pistachios would all work nicely. You can too depart them out to accommodate nut allergy symptoms or exchange them with pepitas.
- Vinegar: I favor 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 predominantand add diced hen breasts, salmon, or leftover Thanksgiving turkey for further protein.
Serving Solutions
This straightforward shaved Brussels sprout salad with butternut and pears makes a terrific fall aspect dish for any weeknight dinner or vacation meal.
Extra Shaved Brussels Sprout Recipes You’ll Love
For extra aspect 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 all the substances 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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Prime 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’ll be able to shred the Brussels sprouts as much as 2 days early, which makes this salad excellent for meal prep and serving to company. A lot of the substances, such because the butternut squash, pomegranate arils, and maple French dressing, could be ready prematurely. Simply retailer them individually in hermetic containers within the
fridge.
Assemble the salad a few hours earlier than company arrive. Wait to slice the pear and add the pecans till simply earlier than serving.
Among the best issues about shredded Brussels sprout salads is that they maintain up significantly better than leafy inexperienced salads. If you happen to 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’ll be able to add extra proper earlier than consuming.
If you wish to take it with you on the go, toss all of the substances 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 can too wait so as to add the dressing when you favor; it’ll assist maintain issues brisker for longer.
