Name: Shaved Brussels Sprouts Salad with Roasted Delicata
Prep time: 20 min
Cook time: 30 min
Total time: 35 min
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; ½ cup roasted hazelnuts, chopped; ¼ cup thinly sliced chives; 1 handful fresh parsley, finely chopped; ½ cup grated parmesan, or vegan parmesan; 3 tablespoons aged balsamic vinegar; ¼ teaspoon dried thyme, crushed between your fingers; ¼ teaspoon garlic powder; ¼ teaspoon sea salt, plus more as needed; 2 1/2 tablespoons Dijon mustard; 2 tablespoons maple syrup; 6 tablespoons extra virgin olive oil

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

Units Scale

for the salad:

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

for the balsamic salad dressing:

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

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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