Butternut Squash Salad with shaved Brussels sprouts, pears, pomegranate, pecans, and Gorgonzola, drizzled with a maple-Dijon French dressing — a comfy fall aspect good for the vacations.
Fall Salad with Roasted Butternut Squash
As an alternative of roasting Brussels sprouts for salad, I thinly shave them so 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 the whole lot along with the proper stability of tangy and candy. Get pleasure from it as a vacation aspect dish or prep it forward for lunches along with your favourite protein.
Why This Fall Salad Works
When you don’t like Brussels sprouts, strive 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 fantastically within the fridge, making it good for weeknights, meal prep, and even your Thanksgiving desk.
- Colourful and Flavorful: Eat the rainbow with this vibrant salad crammed with each smooth 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 also needs to strive my Shaved Brussels Sprout Salad with Pears and Pomegranate, which is bound to impress everybody at your subsequent vacation meal.
Elements You Will Want
Under is the whole lot you want for this simple 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 lower them in half lengthwise. Then, thinly slice them vertically. You can too use a meals processor’s slicing disk to shred them extra shortly.
- Pink Pear provides sweetness and shade, however any pears will work.
- Pomegranate Arils for a tart crunch. Right here’s learn how to lower a pomegranate with out making a large number.
- 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 by way of.
- 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 end result 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
Slightly slicing, roasting, and mixing is all it takes to make this straightforward 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’ll be able to simply swap elements primarily based on what you may 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 an alternative.
- Brussels Sprouts: Attempt it with kale. Simply be sure that to therapeutic massage it first with a bit French dressing to melt it and make it simpler to chew. You can even mix half kale and half sprouts.
- Pear: Use a Bartlett or Bosc pear, or a crisp crimson apple like Honeycrisp or Pink Girl.
- Pomegranates: Substitute 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’ll be able to go away the cheese on the aspect, and people who need it could actually add it.
- Pecans: Walnuts, almonds, or pistachios would all work effectively. You can too go away them out to accommodate nut allergy symptoms or exchange them with pepitas.
- Vinegar: I want 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 foremost, and add diced rooster breasts, salmon, or leftover Thanksgiving turkey for additional protein.
Serving Solutions
This simple shaved Brussels sprout salad with butternut and pears makes an amazing 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 Dimension: 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 by way of.
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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’ll be able to shred the Brussels sprouts as much as 2 days early, which makes this salad good for meal prep and serving to company. A lot of the elements, such because the butternut squash, pomegranate arils, and maple French dressing, might be ready upfront. 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.
Top-of-the-line issues about shredded Brussels sprout salads is that they maintain up a lot better than leafy inexperienced salads. When you make an excessive amount of salad, refrigerate any leftovers for as much as 2 days. You may must 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 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 can too wait so as to add the dressing in case you want; it’ll assist preserve issues brisker for longer.
