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.
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
- Preheat oven to 400 degrees F.
- Toss butternut squash with olive oil in a large bowl.
- Season with sea salt and black pepper.
- 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
- Boil a pot of water.
- Wash brussels sprouts under cool water and discard any yellow leaves.
- Drop brussels sprouts into a pot of boiling water, making sure they are covered completely.
- Boil brussels sprouts for 2-3 minutes. While you wait, prep bowl of ice water.
- Remove brussels sprouts from pot with slotted spoon and drop into bowl of ice water to halt cooking process.
- After a few minutes in ice water, remove brussels sprouts using a slotted spoon again.
- Thinly slice brussel sprouts and set aside.
The Dressing
- Whisk balsamic vinegar, lemon juice, stone-ground whole mustard, and sea salt and pepper together. Set aside.
The Salad
- Toss shaved brussel sprouts, oven-roasted butternut squash, persimmon, and pomegranate seeds until mixed well.
- Toss in salad dressing and coat evenly, then serve immediately.
Pro Tip
- 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.