Shaved Brussel Sprout Salad with Roasted Butternut Squash

$0.00 Cooking Fee
Serving Size: 1 cup
Recipe adapted from:
A fresh shaved Brussels sprout salad with roasted butternut squash, pomegranate seeds, pumpkin seeds, chopped apple, and feta cheese – all tied together with a citrusy maple cinnamon dressing.
https://www.theroastedroot.net/shaved-brussel-sprout-salad-roasted-butternut-squash/
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https://www.theroastedroot.net/shaved-brussel-sprout-salad-roasted-butternut-squash/

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions

  • For the dressing: Add all of the ingredients for the dressing to a small blender and blend until completely smooth. Set aside until ready to use.
  • For the salad: Preheat the oven to 415 degrees F. Spread the butternut squash over a baking sheet and drizzle with 1 to 2 tablespoons of olive oil. Use your hands to coat the squash in oil. Sprinkle with sea salt and a dash of cinnamon if desired.
  • Roast butternut squash for 30 to 40 minutes, stirring half-way through, or until squash is golden-brown and cooked through. Once the butternut squash has finished roasting, set it aside to cool to room temperature.
  • While squash is roasting, shave all of the the Brussels sprouts - Hold the Brussels sprouts by the stem on a cutting board, and use a sharp knife to carefully chop (or shave) them into thin slices. Discard the hard stems.
  • Add the shaved Brussels sprouts to a large serving bowl, along with the butternut squash, apple, pomegranate seeds, feta cheese, and pumpkin seeds. Toss in desired amount of dressing until everything is well coated. Taste for flavor and add sea salt to taste.

Cook Times

Active Prep20
Hands-On Cook0
Hands-Off Cook40
Passive0
Total Time1 hour
Recipe Serving Size10 people

Ingredients

Ingredients

Brussels Sprout Salad:

  • 1 ½ pound Brussels sprout trimmed and shaved
  • 2 cup butternut squash peeled and chopped
  • 1 fugi apple large, peeled, cored, and chopped
  • 1/3 cup pomegranate aril
  • ½ cup feta cheese crumbled
  • 1/3 cup pumpkin seeds

Citrus Maple-Cinnamon Dressing:

  • ¼ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 4 teaspoon pure maple syrup
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon sea salt to taste

Cooking Tools Required

Baking sheet, Blender, Cutting board, Food Processor, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Vegetable Peeler

Nutrition

Calories: 135kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 163mg | Potassium: 411mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3522IU | Vitamin C: 67mg | Calcium: 85mg | Iron: 1mg

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