Brussels Sprout Butternut Squash Salad with Creamy Dressing

This Brussels Sprout Butternut Squash salad is the perfect, colorful recipe for your holiday table! And the oil-free, creamy dressing is amazing. #vegan #DoPlants #soyfree #spon @VeganYackAttack

I’m going to be straight up with you. Thanksgiving is notorious for being a brown food holiday. And, as much as I love food that is in that color family, sometimes you have to bring in a gorgeous dish to brighten up that plate! Ya know, for social media. 😉 Because veggies, when cooked, can be pretty blah-looking, even if they are tasty. So, I thought that making this Brussels Sprout Butternut Squash Salad would be great for some vibrancy!

This Brussels Sprout Butternut Squash salad is the perfect, colorful recipe for your holiday table! And the oil-free, creamy dressing is amazing. #vegan #DoPlants #soyfree #spon @VeganYackAttack Cooking with color can be fun and delicious, plus you’re going to get a wider variety of nutrients from your ingredients. Between the  base of fresh spinach and peppery arugula, topped with roasted brussels and butternut squash, lightly sugared cranberries, and roasted pistachios, you’ve got a bounty of vitamins and minerals! The contrasting colors and textures also make this a stand-out dish.

This Brussels Sprout Butternut Squash salad is the perfect, colorful recipe for your holiday table! And the oil-free, creamy dressing is amazing. #vegan #DoPlants #soyfree #spon @VeganYackAttack

Now, top it all off with an insanely creamy, oil-free dressing made with Silk’s Unsweetened Almond Milk, and you have yourself a winner! Raw cashews thicken the dressing, while the nutritional yeast, dijon mustard and apple cider vinegar give it a savory tang. I added a little agave for subtle sweetness and turmeric for color.

This Brussels Sprout Butternut Squash salad is the perfect, colorful recipe for your holiday table! And the oil-free, creamy dressing is amazing. #vegan #DoPlants #soyfree #spon @VeganYackAttack

I’m pretty in love with this dressing, especially because it’s not like much that I’m used to. I doubled the recipe so that it would be a little easier to blend, and so that I could have extra to put on all of the things. 😀 Using unsweetened almond milk gives you more flexibility in seasoning it to your liking, which is why it’s pretty much all I use. To find products nearest to you, use this locator, and sign up to this newsletter for recipes and discounts!

This Brussels Sprout Butternut Squash salad is the perfect, colorful recipe for your holiday table! And the oil-free, creamy dressing is amazing. #vegan #DoPlants #soyfree #spon @VeganYackAttack

This Brussels Sprout Butternut Squash salad is the perfect, colorful recipe for your holiday table! And the oil-free, creamy dressing is amazing. #vegan #DoPlants #soyfree #spon @VeganYackAttack

3 years: Double Pumpkin Beer Float // 4 years: Apple Pear Crisp // 5 years: Oven Roasted Veggie Noodle Soup

This Brussels Sprout Butternut Squash salad is the perfect, colorful recipe for your holiday table! And the oil-free, creamy dressing is amazing. #vegan #DoPlants #soyfree #spon @VeganYackAttack
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Brussels Sprout Butternut Squash Salad with Creamy Dressing

This Brussels Sprout Butternut Squash salad is the perfect, colorful recipe for your holiday table! And the oil-free, creamy dressing is amazing.
Course Holiday, Salad, Side
Cuisine Gluten-free, Soy-free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 2 large or 4 small servings
Author Jackie Sobon of Vegan Yack Attack

Ingredients

Salad

  • 1 cup peeled thinly sliced butternut squash
  • 1 cup thinly sliced Brussels sprouts outer leaves trimmed
  • Cooking oil spray
  • Salt & pepper
  • 1/2 cup fresh cranberries
  • 1/2 teaspoon sugar
  • 3 cups fresh baby spinach (or 1/2 and 1/2 spinach arugula blend as I did)
  • 2 tablespoons shelled chopped pistachios

Dressing

  • 1/4 cup raw cashews soaked in warm water for 15 minutes
  • 1/4 cup Silk Unsweetened Almond Milk
  • 1 tablespoon dijon mustard
  • 1 tablespoon nutritional yeast
  • 1 1/2 teaspoons agave nectar or maple syrup
  • 1 teaspoon apple cider vinegar
  • 1/8 teaspoon salt or to taste
  • Pinch of pepper or to taste
  • Pinch of ground turmeric

Instructions

Salad

  1. Preheat oven to 375F and line a baking sheet with parchment paper or a silicone mat.
  2. Spray a thin layer of cooking oil, then spread the sliced squash and brussels sprouts out in a single layer. Spray with another light coat of cooking oil and sprinkle salt and pepper over the top. Place in oven for 11 minutes, then flip each piece and roast for another 11-13 minutes, or until the edges are browning slightly.
  3. While the veggies are roasting, place the cranberries in a small pan over medium high heat. Once you can hear them begin to sizzle, sprinkle sugar over them and roll them around the pan until coated. Remove from heat and set aside. (make dressing)
  4. Place spinach/arugula mix on a large platter or in a large bowl; once veggies are done, place them over the greens, along with the sugared cranberries and pistachios. Drizzle with dressing and serve.

Dressing

  1. Drain cashews and place all ingredients in a blender; puree until very smooth. Add more unsweetened almond milk if your blender is struggling to puree; season with salt and pepper to taste.

Recipe Notes

Double this recipe to serve at a large dinner party!

This Brussels Sprout Butternut Squash salad is the perfect, colorful recipe for your holiday table! And the oil-free, creamy dressing is amazing. #vegan #DoPlants #soyfree #spon @VeganYackAttack

Lastly, more holiday recipes to go with the Brussels Sprout Butternut Squash Salad:

This Brussels Sprout Butternut Squash salad is the perfect, colorful recipe for your holiday table! And the oil-free, creamy dressing is amazing. #vegan #DoPlants #soyfree #spon @VeganYackAttack

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine. Posts like these help me to keep the free recipes coming! 🙂

One Comment on “Brussels Sprout Butternut Squash Salad with Creamy Dressing

  1. My mouth started watering when I saw the cranberries. I’m mesmerized by the fabulously colorful photos and totally loving that this side dish is healthier than just about anything else served at Thanksgiving. I will have to try this one out tomorrow to brighten up our meal. Thanks, Jackie!

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