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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 #soyfree @VeganYackAttack

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!