Still, looking for an easy side dish? Or how about a super healthy, nutrient-packed salad that is hearty enough o stand alone as a lunch option. I got you covered with this super easy Brussels Sprout Salad!

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Bowls of Brussels sprout salad with text saying easy side dish, Brussels sprout salad with spiced baled squash, walnuts and cranberries

Brussel sprouts are loaded with rich antioxidants, healthy fiber, packed with vitamin C and vitamin A and are suggested (by some research) to be protective against cancer due to its detoxifying effects on the body. You can read a little bit more about the benefits of cruciferous veggies in this post (Creamy Veggie pasta and why you should be eating this vegetable)

The perfect Side dish

This Salad is always good to eat but it would make a great holiday side dish. It is packed with flavor yet healthy and light enough to pair well with a holiday feast. and Brussel sprouts just so happen to come into season in late fall and making it a great local and sustainable choice to add to your holiday menu!

A stand-alone salad

I just wanted to mention that this is not a ‘just for the holiday’ recipe. This salad is delicious and hearty enough to eat on its own. I love making this for lunch and adding in some chickpeas to the roasting pan for some extra protein. It also stays pretty fresh in the fridge despite being dressed. You can thank the fibers of the sprouts for that πŸ˜‰

Making the Brussel Sprout Salad, some tips!

A very simple recipe to assemble. If you have a food processor use the thin slicing blade to shred your sprouts. Wash the sprouts first and then remove the stem and the outer leaves. Then slice them into thin slices. Mix with the dressing and place it into the fridge to allow the dressing to soften and marinate the Brussel sprouts.

When you are cooking the squash medley keep an eye on the cranberries. I have not had an issue with the cranberries burning but if you are concerned, or want softer cranberries, then you can always add them into the pan for the last 10 minutes of baking.

The salad can be assembled after the squash is done baking or you could leave it separate in the fridge and assemble before serving. Personally I just mix it all together and place it into the fridge. The Brussel sprouts are hearty enough to not go soggy from the warm squash. But I’ll leave that up to you to choose how you want to store this salad.

Serve it warm or cold! You could serve the salad right away with the warm squash medley or completely cooled. It does have a different taste when the squash is warm so make sure to try it both ways to see which you prefer. My choice is always chilled because warm and cold salad is weird to me hahaha

Alright now on to the recipe and thank you for reading πŸ˜‰ If you make this recipe please like and comment, that would mean a lot to me! And tag me (@at.my.table) with your re-creations so I can share it over onΒ Instagram!

For more easy recipes make sure to check out:

Until then, tchau

Brussels Sprout Salad with a Spiced Squash, Walnut and Cranberry Topping

Recipe by atmytableCourse: lunch, DinnerCuisine: vegetarian, vegan, gluten freeDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

30

minutes

Aeasy side dish or stand alone salad. Packed with nutrients, satisfying and super delcious. This salad is the addition to the table! And it stores well making it an easy meal to prep!

Ingredients

  • 20 Brussels Sprouts

  • 1 butternut squash, peeled and cubed

  • 2 cups walnuts

  • 2 cups dried cranberries

  • 1 tbs maple syrup

  • 1 tbs extra virgin olive oil

  • 1 tsp 5 spice

  • salt to taste

  • Salad dressing
  • 1/4 cup extra virgin olive oil

  • Juice from 2 small limes (about 3 tbs)

  • 1 tbs maple syrup

  • 1 tns mustard

  • 1 tsp garlic powder

  • 1/4 tsp salt

Directions

  • Preheat your oven to 375 degrees. Then remove the stem and outer leave of each sprout. Place into a food processor and slice. You can also use a mandolin if you don’t have a food processor. Mix the ingredients for the salad dressing and drizzle onto the sprouts. Toss and refrigerate.
  • Then, into a large bowl add in the squash and remaining ingredients. Toss to coat the squash, walnuts and cranberries. Then place onto baking pan and bake for 20-25 minutes*
  • For a crispier squash set your oven to broil for the last 2 minutes.
  • Add the squash mixture to the marinated Brussel sprouts and serve warm or return to the fridge for 2 hours to serve cold. It is delicious both ways!

Notes

  • if you are concerned about the cranberries burning you can alternatively add them in near the end of baking (last 10 minutes). I personally have never had an issues with them burning.

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Plate full of Brussel Sprout salad topped with a squash cranberry medley

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