Go Back
–+ servings

VEGAN BRUSSELS SPROUT SALAD WITH ROASTED SQUASH RECIPE

This warm vegan roasted brussels sprout salad with squash is perfect for the cold months and packed full of healthy, in-season winter flavors.

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

Ingredients

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

Instructions

The Squash

  1. Preheat oven to 400 degrees F.

  2. Toss butternut squash with olive oil in a large bowl.

  3. Season with sea salt and black pepper.

  4. Arrange coated squash on a baking sheet and roast in the oven until tender and lightly browned (about 25 to 30 minutes). This step can be done ahead of time.

The Sprouts

  1. Boil a pot of water.

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

  3. Drop brussels sprouts into a 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 a few minutes in ice water, remove brussels sprouts using a 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.

Pro Tip

  1. To make this dish ahead of time, blanch the brussels sprouts and store them in an airtight container for up to 2 days (they tend to spoil quickly so I wouldn’t make them too far ahead!). To prepare the squash in advance, roast the cubes and store them in an airtight container for up to 3 days.

Bon appétit!