Packed with bold fall flavors, this shaved Brussels sprouts salad with roasted delicata is ready in just about 30 minutes! Shaved Brussels sprouts are tossed with apple, hazelnuts, roasted Delicata squash, and a tangy balsamic dressing in this vegetarian and gluten free salad. Suitable for preparing ahead, the salad won’t wilt once the dressing is added.
If you’ve been on the fence like I have about eating raw Brussels sprouts, I hope this salad helps change your mind! The combination of shaving them, pairing them with a roasted element like the delicata squash, and dressing them with a tangy and sweet balsamic dressing is what eventually won me over. What I ended up loving about this salad is the bold fall flavors and the fact that it doesn’t wilt once the dressing is added. I can actually enjoy the leftovers without worry about sad, limp salad greens! This fall salad is great for pairing with your favorite protein or as part of a larger holiday spread. Either way, I know you’ll love it!
Notes on Ingredients and Substitutions
As written, this shaved Brussels sprouts salad is vegetarian and gluten free. It can very easily be made vegan by swapping in some shredded vegan parmesan for the parmesan. Note that not all parmesan is vegetarian friendly so make sure to check the label! I really love buttery roasted hazelnuts here but a less expensive option would be roasted walnuts or pecans. I used an aged balsamic vinegar here because it’s a little sweeter and I love it paired with the Dijon mustard in the dressing. Regular balsamic vinegar is a more affordable option and will work just as well in the balsamic salad dressing but make sure to taste it and add a little more maple syrup if needed!
4 Different Options for Shaving Brussels Sprouts
Choose the one that makes the most sense for you:
- Pre-shaved Brussels sprouts from the store: this is the easiest and least time consuming option! If you go this route, I highly recommend picking through them to make sure there aren’t any bad bits.
- Food Processor: this is the fastest and most efficient way to shave them yourself at home. Use the slicing blade but make sure to trim off the very ends of the Brussels sprouts first.
- Mandoline: medium fastest way to shave them at home but arguably the most dangerous unless you have a cut/safety glove.
- Sharp Knife: the longest way but my preffered method! Shaving them with a knife gives me complete control over the thinness of the slices. But, it will definitely take some patience and hand strength!
Shaved Brussels Sprouts Salad with Roasted Delicata in 4 Easy Steps
More Fall Salad Recipes to Enjoy
I love heartier salads during the fall, especially when they’re made with kale or Brussels sprouts as the base! If you love Brussels sprouts but would rather eat them roasted than raw, I highly recommend my roasted Brussels sprouts salad dressed in a citrus shallot vinaigrette. Just like this salad, you don’t have to worry about it wilting once the dressing is added. If you’re team kale, I love the simplicity of this kale, apple, and celery salad with maple Dijon dressing. It comes together in 15 minutes or less and the kale is massaged to ensure it’s nice and soft in the salad. If you want a warm salad that has a little added protein, try my warm kale and lentil salad with lemon rosemary dressing.
Shaved Brussels Sprouts Salad with Roasted Delicata
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
Packed with bold fall flavors, this shaved Brussels sprouts salad with roasted delicata is ready in just about 30 minutes! Shaved Brussels sprouts are tossed with apple, hazelnuts, roasted Delicata squash, and a tangy balsamic dressing in this vegetarian and gluten free salad.
Ingredients
- 1 medium/large delicata squash
- 1 tablespoon olive oil
- Sea salt, to taste
- 1 pound Brussels sprouts, or 1 pound pre-shaved Brussels sprouts
- 1 large sweet and crisp apple, such as Cosmic Crisp or Honeycrisp, diced
- 1/2 cup roasted hazelnuts, chopped
- 1/4 cup thinly sliced chives
- 1 handful fresh parsley, finely chopped
- 1/2 cup grated parmesan, or vegan parmesan
- 3 tablespoons aged balsamic vinegar
- 1/4 teaspoon dried thyme, crushed between your fingers
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt, plus more as needed
- 2 1/2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 6 tablespoons extra virgin olive oil
Instructions
Preheat the oven to 425 degrees and line a large baking sheet with parchment. Trim both ends off the squash and discard. Slice the squash in half lengthwise then scoop out and discard the seeds and pulp. Cut each squash half in half again lengthwise, then cut into roughly ½-inch slices.
Pile the squash on the baking sheet then drizzle with the olive oil and sprinkle with a big pinch of salt. Toss to coat, then spread in an even layer on the baking sheet, making sure the pieces aren’t overlapping. Roast in the preheated oven for 25-30 minutes or until tender and beginning to caramelize, tossing them halfway through. Continue with the remaining salad components while the squash roasts.
Add all of the dressing ingredients to a small bowl and whisk until smooth and fully emulsified (i.e. the oil has fully combined with the other ingredients). Taste, then add more salt as needed. Set aside for now.
If you bought whole Brussels sprouts, trim the stem ends and remove any brown or damaged outer leaves. Thinly slice them with a sharp knife, mandoline, or with the slicing blade of a food processor. Add the shaved Brussels sprouts to a large bowl or platter along with the diced apple, chopped hazelnuts, chives, parsley, and parmesan. Once the squash is finished roasting, add it to the bowl as well. Drizzle with about half of the dressing then toss. Taste, then add more dressing or salt as needed.
Serve immediately, or keep in the fridge until ready to enjoy.
Notes
- The dressing and roasted delicata squash can be made 3-4 days in advance and kept in the fridge.
- The dressed salad won’t wilt in the fridge like a traditional salad so leftovers can be enjoyed within 3-4 days.
- If you prefer to shave your own Brussels sprouts, this can be done 1-2 days in advance. Keep them in an airtight container in the fridge until you’re ready to use them.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: salad
I love shaved Brussels sprouts salad, and your salad with roasted delicata looks absolutely amazing. Saving this to serve for a holiday dinner. Thanks for the lovely recipe!
I hope you enjoy it! I’m a newly converted shaved Brussels sprouts lover 🙂
This shaved Brussels sprouts salad sounds delicious and fresh with bold fall flavors. Perfect for a quick and healthy meal!
So happy you think so! Hope you enjoy it!
I’m loving all the incredible nutrition in this recipe!! So good!!
So happy to hear that! I hope you enjoy this one!
Addition of roasted squash for this brussels salad is a wonderful idea, love it!
So glad you like it!
I never had delicata squash before, but it is definitely going to be something I purchase again and ship it. Delicious! Love how all of the flavors blended so well.
I’m so glad you enjoyed the delicata and the salad! Thank you for dropping back in to leave a review!
Your site has THE BEST salads! I can’t wait to try this one too!
Thanks so much Leanne! I hope you enjoy this one! It’s a new favorite in my house 🙂
This sounds amazing! I can not wait to try this, this week!
Yay! Hope you enjoy it!