Brussel Sprout and Squash Salad with Maple Balsamic Vinaigrette

Dairy-free, Gluten-free, Vegan

Brussel Sprout and Squash Salad with Maple Balsamic Vinaigrette

Thanksgiving is around the corner and with all the hearty plates, sometimes it’s nice to bring a light and festive dish to the table!

This Brussel Sprout and Squash Salad with Maple Balsamic Vinaigrette is the perfect side dish to share with your family and friends this holiday season - and it will add more veggies to the festive food spread. The crisp, shredded brussel sprouts along with the roasted butternut squash and sweet taste of maple balsamic will have you feeling all the cozy fall vibes!

I start by roasting the butternut squash tossed with avocado oil and coconut sugar, then thinly slice brussel sprouts into a lettuce-like texture. Toss the brussel sprouts with kale and top with roasted butternut squash, pomegranate seeds, pumpkin seeds, and pecans. Drizzle with a quick & flavorful Maple Balsamic Vinaigrette and serve!

Brussel Sprout and Squash Salad with Maple Balsamic Vinaigrette

Danielle Webb | 11/19/2020

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

Servings: 5-6

Ingredients:

Salad

• 4 cups raw brussel sprouts, thinly sliced and shredded
• 1 bushel of kale, thinly chopped
• 1/2 a medium sized butternut squash, peeled and diced
• 3 Tbsp olive oil
• 3 Tbsp coconut sugar
• 1 pomegranate, seeded
• 1/4 cup chopped pecans
• 2 Tbsp pumpkin seeds

Maple Balsamic Vinaigrette

• 1/4 cup olive oil
• 2 Tbsp maple syrup
• 1 Tbsp balsamic vinegar
• 1 Tbsp dijon mustard
• 1 tsp coconut sugar
• 1/2 tsp poultry seasoning
• Dash of sea salt

Instructions:

1. Preheat oven to 375 F

2. Peel and dice butternut squash, toss with olive oil and coconut sugar on a baking sheet, and bake for 20-25 minutes

3. Shave brussel sprouts (cut off bottom stem, cut in half lengthwise, and slice each half thinly lengthwise - should fall apart easily).

4. Remove the kale from the stem and thinly chop. I recommend massaging kale with about 1-2 tsp of olive oil to give it a better texture in the salad.

5. Seed the pomegranate (or buy a pre-seeded pomegranate) and set aside.

6. Add brussel sprouts, kale, buttnernut squash, and pomegranate seeds to a large serving bowl and top with pecans

7. Combine all dressing ingredients in a mason jar, close the lid tight, and shake to combine (or mix in a small bowl)

8. Toss with vinaigrette before serving

Enjoy this fresh salad at your next holiday gathering - or make it for a quick and easy weeknight dinner! Pairs well with grilled chicken or pork chops.

Be sure to tag me @captured.cravings if you share on Instagram so I can see how you liked this recipe!

xoxo

Danielle Webb