Shredded Brussels Sprouts Salad
This Shredded Brussels Sprouts Salad is a hearty combination of sweet and tangy flavors — Brussels sprouts, cranberries, and delicata squash — dressed with honey dijon mustard vinaigrette!
Vegan, Gluten Free, Grain Free, Nut Free, Egg Free, Soy Free
Thanksgiving is ABSOLUTELY one of my favorite days of the year. When I was younger I would wake up early to watch the Macy’s Thanksgiving Day parade in my pajamas, sipping hot cocoa. As I’ve gotten older, I spend Thanksgiving morning with my mom in the kitchen, while the boys are out playing football. Ahhh I can’t wait — family, friends, and great food!
But it usually lacks veggies… womp womp! While I totally think that’s A OK – we DON’T need vegetables at EVERY single meal. BUT, it’s great to have some balance on your plate. You know – complementary colors – some green to balance out all the orange and beige…
But of all the vegetables, I know you’re thinking SALAD at Thanksgiving?!
My answer: WHY THE HELL NOT?!
The fun texture of this salad will liven up your plate and is SO easy to make. If you’re in charge of bringing a dish for the holiday, let it be this one – seriously, it could not be easier.
OR, if you don’t want salad at Thanksgiving (FINE), it’s a great vehicle for Thanksgiving leftovers. Add your leftover squash (any variety will do, but I’m partial to delicata squash) and cranberries to a pile of shredded Brussels sprouts, plus a little bit of turkey, and you have a great balanced meal!
[Tweet “With a hearty combination of sweet and tangy flavors, this Shredded Brussels Sprouts Salad is your new fall go-to combo!”]
So let’s chat some more about BRUSSELS SPROUTS…
In case you missed it Sunday, they’re not always my favorite. But they are FULL of nutrition. They’re…
- An excellent source of vitamins C and K, plus numerous minerals (folate, potassium, iron, selenium, copper, choline, and more)
- Filled with over 3 grams fiber per cup
- Beneficial for digestion
- An awesome source of antioxidants
This recipe is intended for about 4-6 good portions, but feel free to double or even triple if you’re having a large crowd this holiday!
PrintIngredients
- 1 medium delicata squash, sliced lengthwise, seeds scooped out, and cut into half crescents
- 1/2 tablespoon olive oil
- 4 sprigs thyme, destemmed
- Salt and pepper, to taste
- 1 pound Brussels sprouts, stems removed and shredded (about 6 cups)
- 1/2 cup dried cranberries
- Optional: 1/4 cup grated parmesan cheese or 1/4 cup pumpkin seeds
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon pure maple syrup
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Roast delicata squash: Preheat oven to 375°F. Lightly coat squash in olive oil , sprinkle with thyme, salt and pepper, and roast for 30 minutes. Set aside.
- While the squash is roasting, prepare the Dijon dressing. In a small bowl whisk together mustard, vinegar, maple syrup, and oil until uniform consistency forms. Taste, add salt and pepper to taste. Set aside.
- To assemble the salad: Combine shredded Brussels sprouts, cranberries, and squash. Toss in dressing, adding only half of the above amount to begin, taste, then add more. Let sit for about 15 minutes prior to serving.
Notes
Leftovers will stay fresh in the refrigerator for 5 days in an airtight container.
Don’t Forget to PIN IT…
Have a very happy and delicious Thanksgiving!
XO
Can you substitute a different squash as delicata is no longer in season?
Of course! Choose your favorite squash, roast it, and throw it in! Enjoy!! 🙂
i’m adding this to my menu, looks great!!!thanks