Easy Brussels Sprouts and Butternut Squash Salad Ideas

If you are on the hunt for a delightful, vibrant dish that is bursting with color and fresh flavors, look no further than the Brussels Sprouts and Butternut Squash Salad. This easy salad combines the slight bitterness of shredded Brussels sprouts with the natural sweetness of roasted butternut squash, complemented by smoky turkey bacon and creamy plant-based cheese. It’s a simple yet impressive recipe that delivers a satisfying crunch, a touch of warmth, and a healthy balance that your taste buds will celebrate.

Why You’ll Love This Recipe

• A burst of fresh flavors: The mix of Brussels sprouts and butternut squash creates a perfect harmony of bitter, sweet, and savory notes.
• Quick and easy: With straightforward steps, this salad comes together in no time, ideal for busy weeknights or spontaneous meals.
• Nutritious and satisfying: Loaded with vitamins, fiber, and plant-based protein from cheese and turkey bacon, it fuels you with wholesome energy.
• Perfect for all seasons: Whether it’s fall, winter, or spring, this salad adapts perfectly to your kitchen pantry and refrigerator keeps.
• Customizable: You can easily swap or add ingredients to match your cravings or dietary preferences.

Ingredients You’ll Need

Every ingredient in this Brussels Sprouts and Butternut Squash Salad plays a key role in creating a vibrant mix of taste, texture, and color. Each component is simple, fresh, and complements the others to build layers of flavor in this easy, healthy meal.

• Brussels sprouts: Shredded thin to add a crisp, slightly bitter leafy base packed with nutrients.
• Butternut squash: Cubed and roasted to develop a tender, sweet contrast that brightens the salad.
• Smoked turkey bacon: Crispy and smoky, this adds a savory depth without overpowering.
• Plant-based cheese: Crumbled for creamy, indulgent notes that meld beautifully with the veggies.
• Red onion: Thinly sliced for a sharp, pungent zip that lifts the other flavors.
• Pecans or walnuts: Toasted and chopped for crunch and a touch of earthiness.
• Apple cider vinegar (natural): Creates a tangy dressing that brightens every bite.
• Olive oil: For richness and to help coat all the ingredients evenly.
• Maple syrup (natural): Balances acidity with natural sweetness in the dressing.
• Dijon mustard (natural): Adds complexity and a gentle kick to the vinaigrette.
• Natural gelling agent: Used in homemade dressing as needed for texture enhancement.

Variations for Brussels Sprouts and Butternut Squash Salad

This Brussels Sprouts and Butternut Squash Salad is versatile and welcoming to your own personal touch. Experimenting with different ingredients can refresh your experience and satisfy different dietary needs or taste preferences with ease.

• Nut-free option: Replace pecans or walnuts with pumpkin seeds for a similar crunch without nuts.
• Vegan version: Replace smoked turkey bacon with smoked tempeh strips and use a vegan plant-based cheese option.
• Spicy twist: Add a pinch of red chili flakes to the dressing for a warming, subtle heat.
• Sweet and savory: Toss in dried cranberries or pomegranate seeds for bursts of sweetness and color.
• Grain bowl upgrade: Serve this salad over cooked quinoa or farro for a more filling meal.

How to Make Brussels Sprouts and Butternut Squash Salad

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into evenly sized pieces. Toss the cubes lightly with olive oil, salt, and pepper. Arrange on a baking sheet and roast until tender and slightly caramelized, about 25-30 minutes.

Step 2: Prepare the Brussels Sprouts

While the squash roasts, wash and thinly slice the Brussels sprouts. A sharp knife or food processor works well to shred them into fine strands that create a crisp, fresh salad base.

Step 3: Cook the Smoked Turkey Bacon

In a skillet over medium heat, cook the smoked turkey bacon until crisp. Drain on paper towels and chop into bite-sized pieces to sprinkle over the salad later.

Step 4: Make the Dressing

In a small bowl, whisk together apple cider vinegar (natural), olive oil, maple syrup (natural), Dijon mustard (natural), salt, and pepper. Add a small pinch of natural gelling agent if you want the dressing to thicken slightly. This tangy, mildly sweet dressing will balance the salad perfectly.

Step 5: Assemble the Salad

In a large bowl, combine shredded Brussels sprouts, roasted butternut squash, smoked turkey bacon, sliced red onion, and toasted nuts. Drizzle with the dressing and toss gently to coat everything evenly. Finish by sprinkling crumbled plant-based cheese on top for creamy softness in every bite.

Pro Tips for Making Brussels Sprouts and Butternut Squash Salad

• Use fresh Brussels sprouts: Choose firm, green sprouts for the best texture and flavor.
• Don’t overcook the squash: Roasting just until tender helps maintain its sweetness and structure.
• Toast nuts carefully: Keep an eye on them while toasting to avoid burning and bitterness.
• Make dressing ahead: Preparing the vinaigrette in advance allows the flavors to meld beautifully.
• Chill before serving: Letting the salad rest in the fridge for 30 minutes deepens the flavor marriage.

How to Serve Brussels Sprouts and Butternut Squash Salad

Garnishes

Fresh herbs like parsley or chives sprinkled over the salad add a pop of color and a fresh, slightly herbal note that lifts the dish magnificently.

Side Dishes

This salad pairs wonderfully with warm whole-grain bread, grilled chicken breast, or a light lentil stew to round out your meal without overpowering the salad’s delicate balance.

Creative Ways to Present

Serve this Brussels Sprouts and Butternut Squash Salad in hollowed-out squash halves for a stunning seasonal presentation or portion into mason jars for easy, on-the-go lunches.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to three days. Toss the salad gently before serving again to redistribute the dressing and flavors evenly.

Freezing

This salad is best fresh. However, you can freeze roasted butternut squash separately in portions to save time next time you prepare this dish.

Reheating

If you prefer a warm salad, gently reheat the roasted butternut squash and turkey bacon, then toss with the fresh Brussels sprouts and dressing just before serving.

FAQs

Can I use other types of squash for this salad?

Absolutely. Butternut squash works well because of its sweetness and texture, but kabocha or delicata squash are lovely alternatives.

What if I don’t have smoked turkey bacon?

You can substitute with smoked tempeh, crispy chickpeas, or omit it entirely for a vegetarian-friendly salad.

How do I keep Brussels sprouts from tasting too bitter?

Shredding thinly and balancing with roasted sweet squash, nuts, and a tangy dressing helps mellow out any bitterness.

Can I prepare this salad in advance for a party?

Yes, prepare all ingredients and the dressing separately, then combine just before serving for maximum freshness.

Is this salad suitable as a light lunch?

Definitely. With the protein from turkey bacon and cheese plus fiber from veggies and nuts, it provides a satisfying and healthy light meal.

Final Thoughts

This Brussels Sprouts and Butternut Squash Salad is simply one of those magical recipes that feels both comforting and fresh at the same time. Whether you’re looking for a quick weekday dinner, a vibrant side dish, or a crowd-pleasing potluck favorite, this salad will always bring a smile to your table. Give it a try and enjoy the dance of flavors and textures that only this beautiful salad can deliver.

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