Roasted Butternut Brussel Sprout Salad is a flavorful, hearty salad that makes a wonderful side dish. Cubes of butternut squash and brussel sprouts are roasted to a golden brown then combined with a light, fresh lemon and honey dressing, fresh parsley leaves, shallots and pomegranate seeds. The result is a delicious side dish that will go well with your winter meals or a holiday meal. It is colorful and will look pretty on the dinner table. It would make a good addition to your Thanksgiving dinner.
You have two options for serving this roasted butternut brussel sprout salad. You can add the parsley, dressing and pomegranate seeds to the squash and brussel sprouts straight from the oven to create a little contrast with warm and cool. You can also let the vegetables cool to room temperature then mix in with the other ingredients and serve.
Butternut squash is a great addition to a salad or soup. It also makes a wonderful sauce. Check out Baked Butternut Pasta, Gnocchi with Butternut Squash Béchamel Sauce and Butternut Apple Bisque for some other ways to use it. Roasted Butternut Squash is also a good side dish.
If you would like to try another butternut squash salad check out Butternut Squash Quinoa Salad. If you are a fan of brussels sprouts, check out Roasted Brussels Sprouts and Sweet Potatoes.
If you are looking for another festive holiday side dish, check out Red Pepper Green Beans.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Choose a squash with a matte skin (not shiny) which indicates maturity. The squash should feel heavy for its size and have a firm exterior. Read 5 Quick Tips for Choosing Winter Squash.
- Look for bright green, tightly closed sprouts. Avoid those with yellow leaves or black spots.When peeling and cutting, remove the tough stem and any discolored outer leaves.
- To extract the fresh pomegranate seeds, cut the pomegranate into quarters and submerge them in a bowl of water. Gently pull apart the quarters, releasing the seeds. The seeds will sink, and the white pith will float, making it easy to separate.
SPECIAL EQUIPMENT NEEDED:
- Sharp Knife: For cutting the butternut squash, Brussel sprouts, and shallots.
- Cutting Board: Preferably one large enough to handle the butternut squash.
- Baking Sheet or Sheet Pan: For roasting the butternut squash and Brussel sprouts.
- Large Mixing Bowl: For tossing the butternut squash and Brussel sprouts with olive oil, salt, and pepper before roasting. You can also use this for assembling the salad.
- Small Mixing Bowl: For preparing the dressing.
- Whisk: For emulsifying the dressing ingredients together.
- Vegetable Peeler: For peeling the butternut squash and removing the outer layers of the Brussel sprouts if they are discolored or damaged.
- Spatula or Tongs: Useful for turning the butternut squash and Brussel sprouts during roasting to ensure even cooking.
SUBSTITUTIONS:
- The butternut squash can be substituted with acorn squash, kabocha squash, or sweet potatoes. These alternatives have a similar texture and mildly sweet flavor.
- Brussel sprouts can be substituted with broccoli or cauliflower florets. Both have a similar texture when roasted and can integrate well into the salad.
- Avocado oil, grapeseed oil, or sunflower oil can be used in place of the olive oil.These oils have mild flavors and can be used for roasting and dressing.
- Honey can be substituted with maple syrup, agave nectar, or date syrup.
- Red onion, white onion, or green onions can be used to replace the shallot.
- 1 tablespoon of dried parsley flakes can be used if fresh parsley is not available.
- Pomegranate seeds can be substituted with dried cranberries or cherries.
- Fresh lemon juice can be substituted with lime juice, apple cider vinegar or rice wine vinegar.
- Sea salt or Himalayan pink salt can be used in place of the kosher salt.
HOW TO STORE ROASTED BUTTERNUT BRUSSEL SPROUT SALAD:
- The salad, when stored properly in the refrigerator, can last up to 3-4 days. Place the salad in an airtight container to maintain its freshness. This will also prevent it from absorbing odors from other foods in the refrigerator.
- It is not recommended to freeze the fresh components of the salad, like parsley and pomegranate seeds. The texture will change upon thawing, and they may become mushy.
HOW TO REHEAT ROASTED BUTTERNUT BRUSSEL SPROUT SALAD:
- If you prefer to eat the salad warm, you can microwave the roasted veggies for 1-2 minutes. Make sure to do this before adding the fresh ingredients and dressing.
- You can also reheat the vegetables in the oven. Preheat the oven to 350°F (175°C) and place the roasted veggies on a baking sheet. Warm for about 10 minutes or until heated through.
Roasted Butternut Brussel Sprout Salad
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Ingredients
- ¼ cup extra virgin olive oil, divided
- 4 cups butternut squash, cut into ½ inch cubes (1½ pounds)
- 2 cups Brussel sprouts, peeled and cut in half
- ½ teaspoon salt (kosher)
- ¼ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1 small shallot, minced
- ½ cup fresh Italian parsley leaves
- ½ cup pomegranate seeds
Instructions
Preheat the oven to 425 degrees
Place the butternut squash and Brussel sprouts on a large baking sheet. Pour 2 tablespoons of olive oil over them and stir to combine.
Spread them out so they are in a single layer. Sprinkle them evenly with the kosher salt and pepper.
Roast butternut squash and brussel sprouts between 15 and 20 minutes, stirring them once halfway through. You want the roasted vegetables to be slightly tender but not too soft.
In a small bowl combine the remaining olive oil with the lemon juice and honey. Whisk them together. Add the shallots and stir to combine.
Place the butternut squash and Brussel sprouts into a large bowl. Pour the dressing over them. Stir in the parsley leaves and pomegranate seeds. Combine well.
You can do this with the squash and Brussel sprouts warm from the oven if you want a warm salad or let them cool before combining them with the rest of the salad.
Place the salad into a large serving bowl to serve.
