It’s about time for a few Thanksgiving recipes 🙂
My last few holidays have been simple, and my recipes have followed suit. This roasted butternut & shaved Brussels sprout salad looks festive and has a lot of nice contrast in textures, but it comes together with only a few main ingredients.
Leftovers of the creamy cashew Dijon dressing (a variation of this) can be used on sandwiches, in bowls, or with other salads as your holiday week goes by. I always feel bad giving instructions for a dressing that won’t be entirely used up in the recipe, but it’s usually easier to blend a bigger batch!
In place of Brussels sprouts, you could use chopped kale or even lightly steamed, chopped broccoli florets and shaved stems. But I do love the texture of the shaved sprouts; every time I eat them raw, I’m reminded of how much I enjoy them that way. You’ll notice that the instructions call for either roasting or using an air fryer. I tried them both, and they work equally well.
To decorate, I used pomegranate arils, but chopped, dried cranberries would be nice, too. Or golden raisins. Anything to give a touch of sweetness and a pop of color to the dish.
Servings: 4 servings
- 4 teaspoons neutral flavored vegetable oil, such as safflower or grapeseed
- 1 medium sized butternut squash, peeled, seeded, and cubed (about 1-1 1/4 lbs, or 3-4 cups, after preparation)
- salt and pepper
- 3 cups (heaping) shaved Brussels sprouts
- 1/4 cup pomegranate arils or roughly chopped, dried cranberries
For the Creamy Cashew Dijon Dressing
- 1/2 cup raw cashews
- 2 pitted Medjool dates
- 2 tablespoons Dijon mustard
- 1/4 cup apple cider vinegar
- 1/2 teaspoon fine salt
- 2/3 cup water
Preheat the oven to 400F and line a baking sheet with parchment. Place the squash on the baking sheet and drizzle it with oil. Sprinkle it with salt and pepper, then use your hands to mix everything. Transfer the squash to the oven and roast for 35 minutes, or until lightly browning at the edges. Alternately, you can use an air fryer and oil spray to cook the squash: 12-13 minutes at 375F, shaking the basket once through.
To make the dressing, blend all ingredients together in a high speed blender till smooth. This should be a relatively thick dressing, but if it’s too thick to pour into a jar or a storage container, add a few extra tablespoons of water to thin it. You’ll have about 1 cup dressing and will probably use 1/2-2/3 cup for the salad. The leftover dressing can be stored in an airtight container for up to 5 days.
When the squash is ready, toss it together with the shaved Brussels sprouts and pomegranate arils. Add about 1/2-2/3 cup of the dressing to the salad. Toss to combine, then season to taste with salt and pepper. Serve.
Leftover salad will keep for a day in an airtight container in the fridge.
And there it is. Nothing too fancy, but a colorful and nutrient dense little addition to my home holiday table—and maybe your table, too. I hope you’ll enjoy it, and I’ll be back soon with more festive, but simple, food.