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Brussels Sprouts and Butternut Squash Salad

Brussels Sprouts and Butternut Squash Salad

  • Author: Christopher
  • Total Time: 30-35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

A vibrant and nutritious salad combining thinly sliced Brussels sprouts with roasted caramelized butternut squash, smoky turkey bacon, and creamy plant-based cheese. Lightly dressed with a tangy and subtly sweet dressing, this salad is a fresh, colorful dish perfect as a hearty side or light meal that delivers a delightful blend of textures and balanced flavors in under 30 minutes.

Ingredients

Scale

Vegetables

  • 2 cups Brussels sprouts, thinly sliced
  • 3 cups butternut squash, peeled and cubed
  • 2 tablespoons fresh parsley, chopped

Proteins

  • 4 slices smoked turkey bacon, chopped
  • 1/2 cup plant-based cheese (crumbled)

Dressing

  • 2 tablespoons extra virgin olive oil (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • 1/2 teaspoon maple syrup (natural)
  • 1/4 teaspoon garlic powder (natural)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces. Toss with a drizzle of extra virgin olive oil (natural), a pinch of salt, pepper, and maple syrup (natural) to enhance caramelization. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly golden, turning halfway through.
  2. Prepare the Brussels Sprouts: While the squash roasts, thinly slice the Brussels sprouts using a sharp knife or mandoline. This creates a tender bite while retaining a satisfying crunch. Place them in a large mixing bowl.
  3. Cook the Smoked Turkey Bacon: In a skillet over medium heat, cook the smoked turkey bacon until crisp. Drain on a paper towel to remove any excess fat, then roughly chop into small pieces.
  4. Assemble the Salad: Add the roasted butternut squash and crispy turkey bacon to the bowl with Brussels sprouts. Crumble in the plant-based cheese for creaminess. Toss gently to combine all the elements.
  5. Make the Dressing and Toss: In a small bowl, whisk together extra virgin olive oil (natural), apple cider vinegar (natural), garlic powder (natural), salt, and black pepper. Drizzle over the salad and toss again to coat evenly. Finish with freshly chopped parsley for a burst of freshness.

Notes

  • Use a mandoline slicer for even, thin Brussels sprouts slices.
  • Cut butternut squash cubes uniformly for consistent roasting.
  • Add turkey bacon while still warm to soften sprouts and infuse smoky flavor.
  • Toss salad close to serving time to keep sprouts crisp and vibrant.
  • Adjust maple syrup (natural) and apple cider vinegar (natural) to balance sweet and tart flavors.
  • Optional garnishes include toasted walnuts or pecans, dried cranberries or pomegranate seeds, fresh herbs such as basil or dill, and crunchy seeds like pumpkin seeds.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; keep dressing separate to maintain crunchiness.
  • Reheat roasted squash separately to retain salad texture and freshness.
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 170
  • Sugar: 5g
  • Sodium: 350mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 15mg

Keywords: Brussels sprouts salad, butternut squash salad, roasted squash salad, smoked turkey bacon salad, plant-based cheese salad, autumn salad, gluten free salad

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