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!
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.
Now, top it all off with a perfectly creamy, oil-free dressing, 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.
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.
- 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
- 1/4 cup raw cashews, soaked in warm water for 15 minutes
- 1/4 cup 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
- Preheat oven to 375F and line a baking sheet with parchment paper or a silicone mat.
- 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.
- 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)
- 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.
- 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.
Double this recipe to serve at a large dinner party!
Nutrition Information:Yield: 2 Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g
Lastly, more holiday recipes to go with the Brussels Sprout Butternut Squash Salad:
- Stuffed Seitan Roast
- Loaded Holiday Panini
- Sparkling Fall Sangria
- Winter Bisque with Crispy Sage & Shallots
- Cranberry Cointreau Coconut Ice Cream
- Buttermilk Biscuit Stuffing
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! 🙂