Brussels Sprouts & Squash Salad


Brussels Sprouts & Squash Salad

Eating cold salads all year long gets a little boring, so in the winter months I prefer a warm and hearty salad. This particular salad has squash and fruits so it's packed full of healthy, in-season winter flavors, plus it's vegan! I usually bake the squash and prep the other ingredients (including the dressing) the night before so I can have this for a quick lunch the next day.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 4


  • 1 pound Brussels sprouts
  • 1/2 butternut squash (peeled, seeded, cut into 1-inch cubes)
  • 1 persimmon (ripe, peeled, cut into wedges)
  • 1 cup pomegranate seeds
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon stone-ground whole mustard
  • Sea salt & pepper


The Squash

  1. Preheat oven to 400 degrees F.
  2. Toss butternut squash with olive oil in large bowl.

  3. Season with sea salt and black pepper.
  4. Arrange coated squash on baking sheet and roast in oven until tender and lightly browned (about 25 to 30 minutes). This step can be done ahead of time.

The Sprouts

  1. Boil pot of water.

  2. Wash Brussels sprouts under cool water and discard any yellow leaves.

  3. Drop Brussels sprouts into pot of boiling water, making sure they are covered completely.
  4. Boil Brussels sprouts for 2-3 minutes. While you wait, prep bowl of ice water.

  5. Remove Brussels sprouts from pot with slotted spoon and drop into bowl of ice water to halt cooking process.
  6. After few minutes in ice water, remove Brussels sprouts using slotted spoon again.

  7. Thinly slice Brussel sprouts and set aside.

The Dressing

  1. Whisk balsamic vinegar, lemon juice, stone-ground whole mustard, and sea salt and pepper together. Set aside.

The Salad

  1. Toss shaved Brussel sprouts, oven-roasted butternut squash, persimmon, and pomegranate seeds until mixed well.

  2. Toss in salad dressing and coat evenly, then serve immediately.

Bon appétit!