This vegan butternut Brussels sprout salad is nutritious, festive, and colorful! It’s great for entertaining, holidays, or to celebrate fall. The salad is topped with a simple Dijon vinaigrette and bright pomegranate arils.
It’s about time for a few Thanksgiving recipes 🙂
My last few holidays have been simple, and my recipes have followed suit. This roasted butternut & shaved Brussels sprout salad looks festive and has a lot of nice contrast in textures, but it comes together with only a few main ingredients.
In place of Brussels sprouts, you could use chopped kale or even lightly steamed, chopped broccoli florets and shaved stems. But I do love the texture of the shaved sprouts; every time I eat them raw, I’m reminded of how much I enjoy them that way. You’ll notice that the instructions call for either roasting or using an air fryer. I tried them both, and they work equally well.
To decorate, I used pomegranate arils, but chopped, dried cranberries would be nice, too. Or golden raisins. Anything to give a touch of sweetness and a pop of color to the dish.
And there it is. Nothing too fancy, but a colorful and nutrient dense little addition to my home holiday table—and maybe your table, too. I hope you’ll enjoy it, and I’ll be back soon with more festive, but simple, food.