Lately, I've been all about taking simple dishes to the next level.

Making it fancy, but keeping it simple. And this hearty salad does just that.

Shredded Brussels Sprouts Salad with Roasted Maple Acorn Squash. It's perfect for the holidays coming up.

Not only does it taste good but it looks good, and it's not that much work.

Honestly, the hardest part to me is just cutting the squash… I'm not a fan of cutting squash.

This recipe is actually an upgrade from my simple Brussels Sprouts Salad.

I created this to serve at the Horseshoe Bay Wine, Dine and Jazz Festival where I was one of three celebrity chefs featured. You can see more of the event on my Instagram highlights.

Making the Squash and Salad

First, you cut the squash down the middle and scrape out the seeds with a spoon.

I cut the squash halves again, but this time width-wise so it would have the pretty ridges. It reminds me of a flower.

Then, I tossed in a little olive oil and maple syrup and roasted it. If you're oil-free you can leave the olive oil out.

While the squash is roasting get the salad together.

For the Brussels Sprouts, I rinse them, chop the ends off and cut them down the middle.

To get them shredded you can either chop them up with a knife, or put them in a food processor and pulse it until they become shredded.

I like using the food processor because chopping Brussels Sprouts by hand can take a while.

When using a food processor make sure to not over pulse them. They should be shredded, but still have a bit of a crunch.

In a bowl, combine all the dressing ingredients and whisk it together. Make sure to taste to see if you want to adjust any of the ingredients.

Then, in a larger bowl mix the Brussels Sprouts, raisins, sliced almonds and dressing together.

Plating

To make it look like I've done here, I actually packed the salad in a measuring cup. I used 2/3 cup.

Then a turned it over on a plate and slowly pulled up. Similar to making a sandcastle on the beach.

I added the squash to the side of the salad, almost cupping it.

Lastly, I just topped with pomegranate seeds because it added a pop of color and I thought it looked it pretty.

This makes a healthy and nutritious dish that's great to serve at a dinner party, or just when you're craving a hearty salad.

Brussels Sprouts are packed with health benefits like anti-aging and anti-cancer properties, plus more!

I hope you find that this is a yummy way to enjoy them.

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Shredded Brussels Sprouts Salad with Roasted Maple Acorn Squash

This salad looks fancy, but it's pretty easy to prepare. It makes a healthy and nutritious dish that's great to serve at a dinner party, or just when you're craving a hearty salad. Brussels Sprouts are one of the best veggies you can eat as they're packed with health benefits like anti-aging and anti-cancer properties, plus more.

Course Dinner

Cuisine American

Keyword Brussels Sprout Salad, oil-free, Tahini dressing

Prep Time 15

Cook Time 30

Servings

Author Megan Lawson Evans

Ingredients

Salad

1 pound Brussels Sprouts
2/3 cup Sliced Almonds
1/2 cup Raisins

Tahini Dijon Dressing

2 tbsp Raw Tahini
4 tbsp Dijon Mustard
1/4 cup Water
3 tbsp Tamari
2 tsp Apple Cider Vinegar
2 tsp Garlic Powder

Roasted Maple Acorn Squash

1 small Acorn Squash
3 tbsp Maple Syrup
1-2 tbsp Olive Oil
Dash Salt (sprinkle over the top)
Dash Pepper (over the top as well)

Instructions

Roasted Maple Acorn Squash

Preheat oven to 350 F. Line a baking sheet with parchment paper. Cut the squash down the middle and scrape out the seeds with a spoon. You'll have two halves. Cut the squash halves width-wise to get the pretty ridges. I do them about 1/4-1/2 inch thick.
Toss the squash wedges in olive oil and maple syrup. If you're oil-free, you can leave the olive oil out. Spread the wedges on the baking sheet. Put them in the oven and roast for about 30 minutes, flipping halfway through. All ovens are different so you might need to go more or less on the time. The squash should be tender, like a fork should easily be able to pierce it.

Salad and dressing

While the squash is roasting, get the salad together. For the Brussels Sprouts you want to wash them, then chop the ends off and cut them down the middle. To get them shredded you can either chop them up with a knife, or put them in a food processor and pulse until they become shredded. I like to do this because chopping Brussels Sprouts by hand can take a while. If using a food processor make sure to not over pulse them. You still want them to have a bit of a crunch.
In a small bowl, combine all the dressing ingredients and whisk it together. Make sure to taste to see if you want to adjust any of the ingredients. Then, in a large bowl mix the Brussels Sprouts, raisins, sliced almonds and dressing together. You want the Brussels Sprouts to be well coated in the dressing.

Plating

To make it look like I've done in the pictures, I packed the salad in a measuring cup. I used 2/3 cup. Push it down with your fingers. You want it packed in tight. Then, turn it over on a plate and slowly pull up (similar to making a sandcastle on the beach). I added the squash to the side of the salad almost cupping it. Lastly, I just topped with pomegranate seeds because it added a pop of color and I thought it looked pretty. You could also use cranberries and/or microgreens.

Notes

If you're not a fan of raisins, cranberries also work.
You can sub almonds for another nut like chopped walnuts or pecans.
If you're nut-free, leave them out or use pumpkin or sunflower seeds instead.