Looking for a hearty healthy salad recipe? Well, I got a treat for you. This shaved brussel sprout salad is jam-packed flavour and nutrients for a stand-alone salad recipe. A brussel sprout salad recipe topped with baked squash, cranberries and walnuts.Jump to Recipe
Healthy brussels sprout salad recipe
Brussel sprouts are loaded with rich antioxidants, healthy fiber, packed with vitamin C and vitamin A. Importantly, many researchers have found brussel sprouts to be protective against cancer due to its detoxifying effects on the body. If you are interested 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)
But in sum, not only is this shaved brussel sprout salad super easy to prepare, it is extremely healthy for you! So go ahead and eat the entire bowl (wink wink)
A crowd-pleasing brussels sprout salad
This shaved brussels sprout salad is topped with spiced almost candied cranberries, squash and walnuts. And it makes the most amazing salad recipe good enough to eat alone. However, it also happens to be a perfect crowd-pleasing side dish.
It is packed with flavour 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!
Add some chickpeas for a well-balanced meal
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. And it also stays pretty fresh in the fridge despite being dressed. You can thank the fibers of the sprouts for that 😉
How to make shaved brussel sprout salad
A very simple recipe to assemble. Actually, if you have a food processor use the thin slicing blade to shave your brussle sprouts.
Start out by washing the sprouts and removing the stem and the outer leaves. Next, slice them into thin slices either with a sharp knife or food processor. then prepare the squash by peeling and dicing.
Now add the squash, cranberries and walnuts into a bowl and toss with oil, maple syrup and spices. then place onto a baking sheet and bake until nice and golden. Make sure to keep an eye on the cranberries to make sure they don’t burn.
Meanwhile, mix up the ingredients for the salad dressing and then pour over the shaved brussle sprout salad. Then, place it into the fridge to allow the dressing to soften and marinate the Brussel sprouts.
Finally, assemble the salad. This brussels sprout salad can be assembled as soon as the squash is done cooking. Or you can mix it when you are ready to serve the salad. 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 this brussel sprout 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 😉 For more easy recipes make sure to check out:
- 5-minute creamy vegan caesar with chickpea crouton
- Hearty roasted vegetable rice salad
- Vegan and gluten-free lasagna
- Spiced lentil buddha bowls
Until then, tchau
- 20 brussel sprouts
- 1 butternut squash peeled and cubed
- 2 cups walnuts
- 2 cups dried cranberries
- 1 tbsp maple syrup
- 1 tbsp olive oil extra virgin
- 1 tsp Chinese 5 spice
- ¼ tsp salt
- ¼ cup olive oil extra virgin
- 3 tbsp lime juice
- 1 tbsp maple syrup
- 1 tbsp mustard
- 1 tsp garlic powder
- ¼ tsp salt
- Preheat your oven to 375 degrees. Then into a large bowl add in the squash cranberries, walnuts, olive oil, maple syrup, 5 spice and salt. Mix to coat then place onto a baking pan and bake for 20-25 minutes*
- Meanwhile, wash the brussel sprouts. Then remove the stem and outer leave. Place into a food processor set to slice. Alternatively, you can use a mandolin.Then mix the ingredients for the salad dressing and drizzle onto the shaved brussel sprouts. Toss and refrigerate.
- Once the squash is nice and golden, add the squash mixture to the marinated Brussel sprouts. You can serve warm or return to the fridge for 2 hours to serve cold. It is delicious both ways!