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.

4.80 from 5 votes

Butternut Brussels Sprout Salad

Author – Gena Hamshaw

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Yields: 4 servings

Ingredients

• 2 tablespoons avocado oil
• 1- 1 1/4 lb butternut squash, peeled and cut into 1-inch/2.5cm cubes (about one medium squash, after preparation)
• Kosher salt and freshly ground black pepper
• 1 1/2 lb Brussels sprouts (680g)
• 1/4 cup pomegranate arils or roughly chopped, dried cranberries

For the Dijon Vinaigrette

• 1/4 cup olive oil
• 3 tablespoons white wine or apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 small clove garlic, minced or finely grated on a microplane
• 1/4 teaspoon fine salt
• Freshly ground black pepper, to taste

Instructions

• Preheat the oven to 400F and line a baking sheet with parchment. Place the squash on the baking sheet and drizzle it with oil. Sprinkle it with salt and pepper, then use your hands to mix everything. Transfer the squash to the oven and roast for 35 minutes, or until lightly browning at the edges. Alternately, you can use an air fryer and oil spray to cook the squash: 12-13 minutes at 375F, shaking the basket once through.
• Trim the Brussels sprouts, then thinly slice them or use a mandolin to shave them.
• To make the dressing, whisk all ingredients together till smooth. The leftover dressing can be stored in an airtight container for up to 5 days.
• When the squash has finished roasting, allow it to cool for at least 20 minutes. Add it to a large mixing bowl, then add the Brussels sprouts and pomegranate arils, along with the vinaigrette. Toss to combine, then season to taste with additional salt and pepper as needed. Serve.

Notes

Leftover salad will keep for a day in an airtight container in the fridge.

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.

xo