Life is Gourd: Brussel Sprout and Butternut Squash Salad Recipe
By Laura Iacobellis, Advanced Esthetician at Reclaim
Are you looking for that perfect dish to bring to your Thanksgiving dinner?
Look no further! This Shaved Brussel Sprout with Roasted Butternut Squash Salad is a crowd favorite that’s delicious and full of nutrients your body needs.
If your family is anything like mine, they know how to cook good, hearty food. Stuffing, mashed potatoes, pies — you name it! I always leave the table happy, full, ready for a nap and swearing I will only eat vegetables for the next week.
This salad is the perfect addition to any dinner table! Hidden behind all of the delicious, full-bodied flavors are a wide variety of health benefits for your body, such as:
- Brussel Sprouts
- High in Vitamin K, which has been known to improve bone health
- High in Vitamin C, which is an antioxidant that helps protect against damage from environmental stressors
- Butternut Squash
- High in Vitamin C; when eaten with brussel sprouts increases the protection against environmental stressors
- High in Vitamin A, which is essential for regulating cell growth, eye health, bone health and immune function
- Pumpkin Seeds
- High in Magnesium, which helps to reduce risk of heart disease, regulate blood sugar, control blood pressure and improve bone health
- High in protein and fiber
- Pomegranate Arils
- Helps reduce inflammation in the body
Show how much you care about your family and friend’s health (and taste buds!) by preparing this dish. Enough talking; let’s get cooking!
Prep Time: 15 Minutes
Cook Time: 30 Minutes
* Vegan alternative in recipe
Brussel Sprout and Butternut Squash Salad:
- 1-1/2 pound of brussel sprouts — trimmed and chopped
- 2 cups of butternut squash — peeled and cubed
- 1 large Fuji apple — peeled, cored and cubed
- 1/2 cup of pomegranate arils
- 1/2 cup of feta cheese crumbles
- *For a delicious, dairy-free option, try Follow Your Heart’s Dairy-Free Feta Crumbles
- 1/3 cup of pumpkin seeds
Citrus Maple-Cinnamon Dressing:
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- 1 1/2 tablespoons of pure maple syrup
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of sea salt (to taste)
Prepare the Dressing:
- Add olive oil, lemon juice, pure maple syrup, ground cinnamon and sea salt into a small bowl.
- Mix together until completely blended. Set aside.
Prepare the Salad:
- Preheat oven to 415 degrees F.
- Spread the cubed butternut squash over a baking sheet and drizzle with 1 to 2 tablespoons of olive oil. Use your hands to coat the squash in oil. Sprinkle with sea salt and a dash of cinnamon, if desired.
- Roast butternut squash for 30 to 40 minutes, stirring halfway through, or until squash is golden brown and cooked through. Once the squash has finished roasting, set it aside to cool to room temperature.
- While squash is roasting, shave the brussel sprouts. Hold by the stem on a cutting board and use a sharp knife to carefully chop into thin slices. Discard the hard stems.
- Add the chopped brussel sprouts to a large serving bowl with the butternut squash, Fuji apple, pomegranate arils, feta cheese and pumpkin seeds. Toss in desired amount of dressing until everything is well coated. Taste for flavor and add sea salt to taste.
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Recipe adapted from The Roasted Root.