Go Back
–+ servings
Cozy image of a bowl of shaved brussel sprout salad topped with roasted squash, walnuts and cranberries. The image is for a low-carb recipe post to show what the finished salad should look like.

Hearty Shaved Brussel Sprout Salad with Squash Medley

Patricia Granek
Hearty shaved Brussels sprout salad with a warm roasted squash medley, toasted walnuts, and sweet dried cranberries. Tossed in a tangy honey-lime vinaigrette, this salad strikes the perfect balance of textures and flavors. Naturally gluten and dairy-free, making it a great side dish for gatherings yet hearty enough to enjoy as a light meal.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad, Side Dish
Cuisine American, Dairy-free, Gluten-free
Servings 6 servings
Calories 686 kcal

Ingredients
 

  • 20 brussel sprouts medium size (about lb brussels sprouts)
  • 1 small butternut squash peeled and cubed
  • 2 cups walnuts toasted
  • 2 cups dried cranberries
  • 2 tablespoon olive oil extra virgin
  • 2 teaspoon Chinese 5 spice
  • ½ teaspoon salt

Salad dressing

  • ½ cup olive oil extra virgin
  • ¼ cup white vinegar
  • ¼ cup fresh lime juice
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
Step-By-Step ImagesScroll back for process images and recipe tips!

Instructions
 

  • Prep the sprouts: Wash the brussels sprouts and pat them dry. Using a mandoline slicer or a sharp knife, shave them into thin slices.
  • Preheat and Prep: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or grease them lightly.
  • Roast Squash: On one sheet, spread the butternut squash in a single layer. Drizzle with 1 tablespoon olive oil, sprinkle with Chinese 5 spice and salt, and toss to coat. Roast for 25-30 minutes, flipping halfway, until golden and tender.
  • Roast Walnuts: When the squash is almost finished roasting, spread the walnuts in a single layer oj the second baking sheet. Roast for 5-7 minutes or until lightly toasted
  • Make the dressing: In a small bowl, whisk together olive oil, lime juice, white vinegar, honey, mustard, garlic powder, and salt until smooth. Taste and adjust seasoning as needed.
  • Assemble the salad: In a large bowl, combine the shaved brussels sprouts, roasted squash, toasted walnuts, and dried cranberries. Pour the dressing over the top and toss gently to coat.
  • Serve: Transfer the salad to a serving bowl and serve immediately, or let it sit for 10-15 minutes to allow the flavors to meld.

Notes

Storage: Store the assembled salad in an airtight container in the fridge for up to 2 days. For longer storage, keep the components separate and assemble just before serving.
Tip: Letting the salad rest after tossing with the dressing helps soften the sprouts slightly and enhances the overall flavor.

Nutrition

Serving: 1servingCalories: 686kcalCarbohydrates: 64gProtein: 10gFat: 49gSaturated Fat: 6gPolyunsaturated Fat: 21gMonounsaturated Fat: 20gSodium: 440mgPotassium: 921mgFiber: 10gSugar: 38gVitamin A: 13784IUVitamin C: 84mgCalcium: 142mgIron: 4mgZinc: 2mg
Tried this recipe? I’d love to hear how it turned out in the comments !