This warm winter salad is made with crispy Brussels sprouts, roasted butternut squash, and fresh pomegranate. Perfect as a holiday side dish!
None of us like Brussels sprouts growing up, do we? They were my least favourite vegetable as a kid and I remember doing almost anything to avoid eating them.
But as with almost everything, tastes change. And these days I LOVE them. There's something so appetizing about the crunchiness of sprouts, with their delicate folds and layers, like tiny cabbages.
The fact remains though that people frequently struggle to know how to cook Brussels sprouts.
I've often felt at a loss myself, until a friend let me into the secret of roasting or sautéing them with a little oil and salt. Et voila! That little technique is all they need to go from average to delicious.
WINTER JEWEL BRUSSELS SPROUT SALAD - NOTES
This salad is, quite literally, a gem (pun intended). I love making salads in the colder weather but they need to be warm and hearty to sustain me on those cold chilly days (like this Beet & Artichoke Salad).
Well, this winter salad recipe is just that. It combines roasted butternut squash and Brussels sprouts with fresh kale for a delicious contrast of textures. Toasted pumpkin seeds are added for a little extra crunch and protein, and fresh pomegranate for a splash of colour and sweetness.
The flavour combinations work so well to compliment each other and really make the most of all that winter produce!
Finished with a simple mustard vinaigrette, this vegan salad is a delicious accompaniment to any main dish this winter, be that a Classic Nut Roast or a Stuffed Pumpkin.
However you enjoy it, this dish will add a splash of festive colour to any spread!
Yes! Feel free to use dried cranberries if you can't get fresh pomegranate. You could even use raisins if you can't get those either!
You can use any type of leafy green, but try to pick one with a firmer texture. Kale works really well in this salad as it has more structure than, say, spinach.
You can, but the instructions below are specifically for butternut squash so they may need adapting slightly.
WONDERING WHAT THIS SALAD GOES WITH?
As well as a Classic Nut Roast, it's great served with my Easy Vegan Stuffing.
Winter Jewel Brussels Sprout Salad (vegan & gluten free)
- 1 medium butternut squash (about 1lb 5oz or 600g)
- 14 Brussels sprouts
- 1 tablespoon avocado oil (or other unflavoured oil)
- Sea salt & black pepper to taste
- 4 medium kale leaves, de-stemmed
- 3 tablespoon toasted pumpkin seeds
- 3 tbsp pomegranate seeds + extra for decoration
- 3 tablespoon extra virgin olive oil
- 1½ tablespoon apple cider vinegar (or your favourite vinegar)
- ½ teaspoon Dijon mustard
- 1 small clove garlic, minced
- Sea salt & black pepper to taste
- Preheat your oven to 400°F/205°C.
- Peel your butternut squash and halve it. Scoop out the seeds and slice the squash into ¾" pieces. (If your butternut squash is large, feel free to cut these pieces in half again.)
- Trim the ends of the Brussels sprouts and cut them in half.
- Spread the squash pieces on one baking tray and the sprouts on another. Divide the avocado oil between them, season with salt and pepper and toss to coat.
- Bake for 15 minutes then remove the sprouts from the oven.
- Flip the butternut squash pieces over and bake for another 10 minutes.
- While the vegetables are roasting, make the dressing. Add all ingredients to a glass jar with a lid and shake vigorously for 10 seconds. Set aside.
- Tear the kale into small pieces and place in a large bowl. Pour the dressing over it and massage with your hands until the kale is softened.
- Add the butternut squash, Brussels sprouts, toasted pumpkin seeds and pomegranate seeds. Mix with salad tongs until everything is lightly coated in the dressing.
- Serve topped with extra pomegranate seeds.
If you’ve tried this recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!
Follow Vancouver with Love on Instagram, Pinterest and Facebook!
This was a big hit. The flavours all complement each other so well. I had to substitute pumpkin seed oil in place of the avocado oil.
I'm so glad to hear that Nathan, thanks for making it! I love it too. Yes, pumpkin seed oil sounds like a great substitute. 🙂