This Brussels Sprout Butternut Squash salad is a vibrant, colorful addition to your holiday table, finished with a creamy oil-free dressing.

Thanksgiving menus often lean toward browns and comfort foods, so a bright, fresh dish can really lift the table. This Brussels Sprout Butternut Squash Salad brings that pop of color and texture: roasted butternut squash and Brussels sprouts sit atop a bed of fresh greens, joined by lightly sugared cranberries and roasted pistachios for crunch. The variety of colors makes the plate visually appealing, and the mix of textures keeps every bite interesting.

Beyond aesthetics, cooking with colorful ingredients broadens the nutritional range of a meal. The base of baby spinach (or a spinach-arugula blend) adds leafy green nutrients, while roasted squash and Brussels sprouts offer fiber and vitamins. Sugared cranberries add a tart-sweet contrast, and pistachios contribute healthy fats and a satisfying crunch. Together, these elements make for a well-rounded holiday side or a light main.

The dressing is an important part of this salad — creamy and oil-free, it relies on soaked raw cashews for body. Nutritional yeast lends a savory depth, Dijon mustard and apple cider vinegar add tang, and a touch of agave or maple syrup balances the flavors. A pinch of turmeric brightens the color and adds a hint of warmth. The result is a versatile dressing that pairs well with roasted vegetables and greens.

I find this dressing particularly useful because it is simple to make and easy to adjust. Using unsweetened almond milk helps you control the consistency and seasoning. I often double the recipe both to make blending easier and to have extra on hand to drizzle over other dishes.

3 years: Double Pumpkin Beer Float // 4 years: Apple Pear Crisp // 5 years: Oven Roasted Veggie Noodle Soup

Yield: 2 large or 4 small servings

Brussels Sprout Butternut Squash Salad with Creamy Dressing

This Brussels Sprout Butternut Squash salad is a colorful, flavorful recipe that pairs roasted vegetables with a creamy, oil-free cashew dressing.

Prep Time
10 minutes

Cook Time
24 minutes

Total Time
34 minutes

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 a 50/50 spinach-arugula blend)
• 2 tablespoons shelled, chopped pistachios

Dressing

• 1/4 cup raw cashews, soaked in warm water for 15 minutes
• 1/4 cup 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 the oven to 375°F and line a baking sheet with parchment paper or a silicone mat.
2. Lightly spray the baking sheet, then arrange the sliced butternut squash and Brussels sprouts in a single layer. Spray the vegetables lightly, season with salt and pepper, and roast for 11 minutes. Flip each piece and roast another 11–13 minutes, until the edges begin to brown.
3. While the vegetables roast, place the cranberries in a small pan over medium-high heat. When they begin to sizzle, sprinkle the sugar over them and toss until coated. Remove from heat and set aside.
4. Place the spinach or spinach-arugula mix on a large platter or in a bowl. When the roasted vegetables are done, arrange them over the greens, add the sugared cranberries and pistachios, drizzle with dressing, and serve.

Dressing

1. Drain the soaked cashews and combine all dressing ingredients in a blender. Puree until very smooth, adding a splash more almond milk if needed to help blend. Season with salt and pepper to taste.

Notes

Double this recipe to serve a larger group or to have extra dressing on hand.

Nutrition Information:

Yield:

2

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Lastly, more holiday recipes to go with the Brussels Sprout Butternut Squash Salad:

• Stuffed Seitan Roast
• Loaded Holiday Panini
• Sparkling Fall Sangria
• Winter Bisque with Crispy Sage & Shallots
• Cranberry Cointreau Coconut Ice Cream
• Buttermilk Biscuit Stuffing

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are my own. Posts like these help keep free recipes coming.