Description
A vibrant and healthy Brussels Sprouts and Butternut Squash Salad combining the slight bitterness of shredded Brussels sprouts with the natural sweetness of roasted butternut squash, smoky plant-based turkey bacon, and creamy plant-based cheese, tossed with a tangy, mildly sweet dressing. This quick and easy salad offers a satisfying crunch, balanced flavors, and nutritious ingredients perfect for any season.
Ingredients
Scale
Vegetables
- 2 cups Brussels sprouts, shredded thin
- 3 cups butternut squash, peeled and cubed
- 1/2 medium red onion, thinly sliced
Protein and Dairy (Plant-Based)
- 4 slices plant-based smoked turkey bacon
- 1/2 cup crumbled plant-based cheese
Nuts and Seeds
- 1/3 cup pecans or walnuts, toasted and chopped
Dressing
- 2 tablespoons apple cider vinegar (natural)
- 3 tablespoons olive oil
- 1 tablespoon maple syrup (natural)
- 1 teaspoon Dijon mustard (natural)
- Pinch of natural gelling agent (optional, for texture)
- Salt and pepper to taste
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Peel the butternut squash and cut into evenly sized cubes. Toss the cubes lightly with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- Prepare the Brussels Sprouts: While the squash roasts, wash and thinly slice the Brussels sprouts using a sharp knife or food processor to shred into fine strands, creating a crisp and fresh salad base.
- Cook the Plant-Based Smoked Turkey Bacon: In a skillet over medium heat, cook the plant-based smoked turkey bacon slices until crisp. Drain on paper towels and chop into bite-sized pieces.
- Make the Dressing: In a small bowl, whisk together the apple cider vinegar (natural), olive oil, maple syrup (natural), Dijon mustard (natural), salt, and pepper. Add a small pinch of natural gelling agent if a thicker texture is desired.
- Assemble the Salad: In a large bowl, combine the shredded Brussels sprouts, roasted butternut squash, cooked plant-based turkey bacon, sliced red onion, and toasted nuts. Drizzle with the dressing and toss gently to coat all ingredients evenly. Garnish with crumbled plant-based cheese on top.
Notes
- Use fresh Brussels sprouts for the best texture and flavor.
- Roast butternut squash just until tender to maintain sweetness and structure.
- Toast nuts carefully to avoid burning and bitterness.
- Make the dressing ahead of time to allow flavors to meld.
- Chill the salad for 30 minutes before serving to enhance flavor combination.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Brussels sprouts salad, butternut squash salad, plant-based bacon, healthy salad, roasted squash, fall salad, gluten free salad
