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 #soyfree @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!

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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.

Fresh Brussels sprouts falling out of a bag, next to cranberries, shallots, butternut squash, nutritional yeast, a knife, and a carton of non-dairy milk, on a wood countertop.

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.

Sliced butternut squash on the left, next to a knife, on a wood counter top. Blended, creamy dressing in a blender pitcher, on the right.

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.

Sugared cranberries in a small pan on the left, with a baking sheet of roasted Brussels and squash pieces on the right

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

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
Keyword vegan
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 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

  • 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.

Dressing

  • 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.

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! 🙂

11 Comments 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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  3. This was a hit at our family Thanksgiving (Canada) dinner this year. Beautiful presentation. Loved the dressing. This is a KEEPER.

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  5. Should the veggies and cranberries be served warm? I’d like to make this ahead for my office potluck, but not sure if it still is good cold?

    • It’s nice warm, but I think it’ll still be great if you let everything cool before assembling/storing for later!

    • Hmm, do you use sugar-free sweeteners? I’d imagine a lower amount of granulated stevia may work. Otherwise, just warm them in the pan to soften them, as that also helps with the tartness, a little!

  6. Can you substitute something in the dressing for the nuts. We have but allergies but I noticed while making it right now that just leaving them out there isn’t any thickening to the dressing. Suggestions?

    • If you have unsalted sunflower seeds maybe try those? You’ll just have to blend them a few times to get it as smooth. Otherwise, maybe 1/3 cup tofu if you have some on hand?

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