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Bright coloured winter salad of Brussels sprouts, butternut squash, kale and pomegranate.
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5 from 9 votes

Winter Jewel Brussels Sprout Salad (vegan & gluten free)

This warm winter salad is made with crispy Brussels sprouts, roasted butternut squash, and fresh pomegranate. Perfect as a side dish!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course, Salad, Side Dish
Cuisine: gluten-free, healthy, vegan, vegetarian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3


  • 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
  • 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.

To Assemble

  • 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.