Roasted Butternut Squash & Brussels Sprouts Salad with Pomegranates, Parmesan, Crunchy Pistachios, and a Shallot Vinaigrette

Introducing... my favorite winter salad!!

I didn’t think I could get this excited about a salad, but here we are. This roasted butternut squash and Brussels sprout salad has quickly become my go-to salad, especially during the winter when many of these ingredients are in season. The combination of warm roasted veggies with crisp lettuce, juicy apples, salty Parmesan, crunchy pistachios, and tart pomegranate seeds is everything I didn’t know I needed in a salad.

Honestly, it’s the kind of dressing that elevates anything you put it on: this salad, roasted veggies, or even just a slice of crusty bread. It’s so good that I find myself craving it constantly. If you’re looking for a salad that’s anything but boring, this one has you covered.

It’s satisfying, nutrient-packed, and just fancy enough to impress, whether you’re hosting a dinner or meal-prepping for the week. I’ve made it so many times lately that it’s earned its place as my new salad obsession - and I have no plans to stop anytime soon!

From a nutrition perspective, this salad has:

• Fiber: The Brussels sprouts, apple, squash, and pistachios contribute to digestive health and promote feelings of fullness.

• Healthy Fats: Olive oil and pistachios deliver heart-healthy fats.

• Vitamins and Minerals: It's particularly high in vitamin A, vitamin C, and vitamin K, with additional potassium and calcium.

• Antioxidants: The pomegranate, olive oil, and squash provide compounds that can help reduce oxidative stress.

Ingredients (Serves 8)

For the Salad:

• 1 Fuji apple, thinly sliced

• 16 oz butternut squash, diced (pre-cut works, about 2 cups)

• 1 lb Brussels sprouts, shredded (pre-shredded works too)

• 18 oz red leaf lettuce (I used 3 bags of Trader Joe’s Red Butter Lettuce - very convenient)

• 4 oz pomegranate arils (seeds)

• 3/4 cup Parmesan, shaved

• 3/4 cup roasted pistachios

For the Shallot Dressing:

• 1 cup extra virgin olive oil

• 3/4 shallot, thinly sliced

• 1/4 cup red wine vinegar

• 2 tsp Dijon mustard

• 2 tbsp honey

Instructions

1. Prep and Roast Veggies:

   • Preheat your oven to 425˚F.

   • Toss butternut squash with a drizzle of olive oil, 1/2 tsp paprika, and 1/2 tsp cayenne.

   • Toss Brussels sprouts with olive oil, salt, and pepper.

   • Spread the veggies on separate baking sheets.

   • Roast Brussels sprouts for 20-25 minutes and butternut squash for 30 minutes. Stir halfway through to ensure even roasting.

2. Make the Dressing:

   • Blend or whisk together extra virgin olive oil, shallot, red wine vinegar, Dijon mustard, and honey until smooth.

3. Assemble the Salad:

   • In a large salad bowl, combine lettuce, roasted Brussels sprouts, butternut squash, pistachios, sliced apple, Parmesan, and pomegranate seeds.

   • Pour the dressing over the salad and toss gently to coat everything evenly.

4. Serve and Enjoy:

   • Serve immediately or keep dressing separate until ready to eat for a fresher texture.

Tips for Staying on Track

• Set timers for roasting times so you don’t forget to check on the veggies.

• Pre-prep ingredients like shredding Brussels or slicing apples to minimize distractions.

• Store leftovers in an airtight container with the dressing on the side to keep the salad crisp.

If you want more recipes like these, my new cookbook “So Easy So Good” is now available for pre-order now!