Fresh Shaved Brussel Sprouts Salad with Roasted Butternut Squash, pomegranate seeds, pumpkin seeds, chopped apple, and feta cheese. Tie everything together with a citrusy maple cinnamon dressing for an amazing, colorful, nutritious salad!

Close up top down photo of white bowl of Shaved Brussel Sprout Salad with Roasted Butternut Squash, Pomegranate Seeds, Pumpkin Seeds, Feta, and Citrusy Maple Cinnamon Dressing

I shared this simple Shaved Brussel Sprout Salad with Roasted Butternut Squash back in November, 2016 and it has been a reader favorite ever since!

Loaded with goodies like thinly sliced raw brussels sprouts, pomegranate arils (also known as pomegranate seeds), fresh sweet crisp apple, pumpkin seeds and tangy feta cheese, this amazing brussel sprout salad recipe is truly a flavor fest!

If this is the first time you have seen raw brussel sprouts used in a salad, never fear! It is a great way to enjoy the cruciferous vegetable while maintaining its crunchy texture.

Ideal for anything from regular weeknight meals to holiday entertaining, this simple colorful impressive salad is sure to wow all who try it. 

The feverishly delicious Maple Cinnamon Vinaigrette is what ties everything together so delightfully. I highly recommend you try it on several other salad recipes as well!

Add any of your favorite goodies like avocado, blueberries, walnuts, or dried cranberries to customize this shaved brussels sprouts salad to your heart’s delight!

Shaved Brussel Sprout Salad with Roasted Butternut Squash, Pomegranate Seeds, Pumpkin Seeds, Feta, and Citrusy Maple Cinnamon Dressing

Let’s discuss the fresh ingredients for this delicious salad.

Ingredients for Shaved Brussels Sprout Salad:

Brussel Sprouts: The star of the show! Raw brussel sprouts are thinly sliced to take the place of lettuce in this healthy cruciferous vegetable salad. No need to blanch or saute the brussel sprouts ahead of time, although you certainly can for a less crunchy, softer consistency.

Butternut Squash: Delicious creamy butternut squash gets chopped and roasted to golden brown perfection. 

Pomegranate Arils (Pomegranate Seeds): Fresh tangy, sweet pomegranate seeds add a pop of color and a burst of flavor to this salad. Pro Tip: you can often find pomegranate seeds in the produce section of the grocery store already removed and packaged so that you don’t have to take the time to remove them yourself.

If you don’t have access to fresh pomegranates or if you want to save time, replace the pomegranate seeds with dried cranberries.

Pumpkin Seeds: Raw pumpkin seeds add that nutty flavor and lovely crunch to this salad. For a nice toasty flavor, use toasted or roasted pumpkin seeds rather than raw.

Apple: Sweet, crisp, tangy apple adds all sorts of pomp and circumstance to this healthy brussel sprouts salad. I like using a sweet apple like Gala apples or Fuji apples, but honey crisp, Granny Smith Apples, and pink lady apples work too.

Feta Cheese: Creamy feta cheese adds little bursts of tanginess to round out the full experience.

Dressing Ingredients:

Olive Oil: Used to roast the butternut squash and in the salad dressing, extra virgin olive oil provides the much needed fat to bring flavor and richness to this shredded brussels sprouts salad.

Lemon Juice (or Balsamic Vinegar or Rice Vinegar): Bringing tang to the dressing for a well-rounded flavor, I love using fresh lemon juice, cider vinegar, balsamic vinegar, or rice vinegar. All are great options so you can pick which you use according to your personal preference.

Maple Syrup: Adding subtle sweetness to offset the savoriness of the dressing, pure maple syrup brings that perfect compliment to the dish. Skip it if you prefer cooking without added sugar.

Cinnamon: Ground cinnamon generates that warm fall vibe to really bring something special to the dish.

Sea Salt: Add kosher salt according to your personal taste. If the salad tastes at all bland, that just means it needs a little salt until the flavors shine through. You can also add a pinch of black pepper or 1 to 2 teaspoons of dijon mustard if you like it.

Angled close up shot of Shaved Brussel Sprout Salad with Roasted Butternut Squash, Pomegranate Seeds, Pumpkin Seeds, Feta, and Citrusy Maple Cinnamon Dressing with a napkin to the side

Thinking of swapping out some ingredients? Here are some recipe adaptations to consider.

Optional Changes or Additions:

  • Replace the butternut squash with sweet potato or a different winter squash such as kabocha squash or acorn squash.
  • Omit the feta cheese to make it vegan
  • Substitute goat cheese, grated parmesan cheese, blue cheese, or gorgonzola for the feta.
  • Use roasted or candied nuts, such as maple-toasted walnuts, pine nuts, or pecans.
  • Substitute pecans, almonds, walnuts, or sunflower seeds for the pumpkin seeds.
  • Add chopped crispy bacon and/or use bacon drippings instead of oil in the dressing.
  • Toss in some dried cranberries for more sweetness and tang.
  • Make it a complete meal by adding leftover chicken or rotisserie chicken or your protein of choice. White beans, chickpeas, and black beans are great too!
  • Just add avocado!
  • Add 1/3 cup of thinly sliced red onions for some added zing.
  • Swap the cinnamon dressing for a homemade honey mustard dressing if you have one you love.
Top down image of big bowl of Shaved Brussel Sprout Salad with roasted butternut squash, pumpkin seeds, feta cheese, and pomegranate seeds on top.

Now that we have all the basics down, let’s make it!

How to Make Shaved Brussel Sprout Salad:

Prepare the Dressing:

Add all of the ingredients for the dressing to a small blender (such as a NutriBullet or Magic Bullet) and blend until completely smooth. Store in a sealed container such as a mason jar in the refrigerator until ready to use.

Note: If you don’t own a small blender, you can easily whisk the ingredients together in a small bowl. Just be sure to give the dressing a good stir before pouring it over the salad to be sure all of the ingredients are well-combined.

Ingredients for maple cinnamon dressing in a measuring cup.

Prepare the Salad:

Preheat the oven to 415 degrees F.

Spread the butternut squash over a baking sheet and drizzle with 1 to 2 tablespoons of olive oil. Use your hands to coat the squash in oil. Sprinkle the squash with sea salt and a dash of cinnamon if desired.

Roast butternut squash for 20 to 25 minutes, stirring half-way through, or until squash is golden-brown and cooked through. Once the butternut squash has finished roasting, set it aside to cool to room temperature.

Baking sheet with raw butternut squash on top, ready to go into the oven.

While squash is roasting, thinly slice all of the Brussels sprouts. Hold the Brussels sprouts by the stem (the root end) on a cutting board, and use a sharp knife to carefully chop (or shave) them into thin slices. Discard the hard stems. Note: if you have a food processor, you can use the shredding blade (also known as the slicing attachment or shredding disc) to shave the brussel sprouts much quicker. 

Thinly sliced brussel sprouts on a cutting board.

Add the shaved Brussels sprouts to a large bowl (or serving bowl), along with the roasted butternut squash, apple, pomegranate seeds, feta cheese, and pumpkin seeds. Toss in desired amount of dressing until everything is well coated. Taste for flavor and add sea salt to taste.

Pouring the dressing into a large mixing bowl with the shaved brussel sprouts.

Serve alongside your main entrée. 

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Advance Prep:

Looking for some meal prep tips? If you want to make this salad ahead of time, you can easily roast the butternut squash and/or make the dressing up to 4 days in advance.

The salad itself is hearty and saves well, so you could prepare the whole salad 1 day ahead of time and simply toss the dressing in just before serving it.

I’ve had several readers tell me this shaved brussels sprout salad recipe is on their Thanksgiving table every year, so you know it’s a great addition to any holiday meal. 

Horizontal top down photo of white bowl of brussel sprout salad with a bowl of pumpkin seeds and pomegranate seeds to the side.

And there you have it! A vibrant, crunchy salad that is loaded with various flavors for a wildly entertaining perfect side dish or main dish.

Love brussel sprouts? Also try my Creamy Brussel Sprout Casserole!

If you’re looking for more healthy sides, also check out these reader favorites!

More Healthy Recipes for Side Dishes:

A refreshing salad and quite possibly your new favorite brussels sprout recipe for your holiday table or any time of year!

Top down image of big bowl of Shaved Brussel Sprout Salad with roasted butternut squash, pumpkin seeds, feta cheese, and pomegranate seeds on top.

Shaved Brussel Sprout Salad with Roasted Butternut Squash

4.45 from 92 votes
This vibrant, crunchy salad is loaded with flavor and texture! Make a Shaved Brussel Sprout Salad any time of year, or enjoy during the holiday season with guests. Make it for your Thanksgiving menu!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings

Ingredients

Brussels Sprout Salad:

  • pounds Brussels sprouts trimmed and shaved
  • 2 cups butternut squash peeled and chopped
  • 1 large fuji apple peeled cored, and chopped
  • 2/3 cup pomegranate seeds arils
  • 2/3 cup feta cheese crumbles
  • 1/3 cup pumpkin seeds

Citrus Maple-Cinnamon Dressing:

Instructions

Prepare the Dressing:

  • Add all of the ingredients for the dressing to a small blender (such as a NutriBullet or Magic Bullet) and blend until completely smooth. Store in a sealed container such as a mason jar in the refrigerator until ready to use. Note: If you don’t own a small blender, you can easily whisk the ingredients together in a small bowl. Just be sure to give the dressing a good stir before pouring it over the salad to be sure all of the ingredients are well-combined.
    Ingredients for maple cinnamon dressing in a measuring cup.

Prepare the Salad:

  • Preheat the oven to 415 degrees F.
  • Spread the butternut squash over a baking sheet and drizzle with 1 to 2 tablespoons of olive oil. Use your hands to coat the squash in oil. Sprinkle the squash with sea salt and a dash of cinnamon if desired.
    Baking sheet with raw butternut squash on top, ready to go into the oven.
  • Roast butternut squash for 20 to 25 minutes, stirring half-way through, or until squash is golden-brown and cooked through. Once the butternut squash has finished roasting, set it aside to cool to room temperature.
  • While squash is roasting, thinly slice all of the Brussels sprouts. Hold the Brussels sprouts by the stem (the root end) on a cutting board, and use a sharp knife to carefully chop (or shave) them into thin slices. Discard the hard stems. Note: if you have a food processor, you can use the shredding blade (also known as the slicing attachment or shredding disc) to shave the brussel sprouts much quicker. 
    Thinly sliced brussel sprouts on a cutting board.
  • Add the shaved Brussels sprouts to a large bowl (or serving bowl), along with the roasted butternut squash, apple, pomegranate seeds, feta cheese, and pumpkin seeds. Toss in desired amount of dressing until everything is well coated. Taste for flavor and add sea salt to taste.
    Pouring the dressing into a large mixing bowl with the shaved brussel sprouts.
  • Serve alongside your main dish, and enjoy!
    Horizontal top down photo of white bowl of brussel sprout salad with a bowl of pumpkin seeds and pomegranate seeds to the side.

Video

Notes

*You can also use apple cider vinegar or balsamic vinegar instead of lemon juice.
Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving: 1of 8 · Calories: 216kcal · Carbohydrates: 22g · Protein: 11g · Fat: 13g · Fiber: 8g · Sugar: 11g
Author: Julia
Course: Salads
Cuisine: American
Keyword: brussels sprouts recipes, healthy salad recipes, healthy side dish, low-carb, paleo, roasted butternut squash, salad recipe, shaved brussels sprout salad, whole food
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Original Recipe Published November 23, 2016. I made minimal changes to the recipe to make it even better and updated the text to provide more relevant information.

Collage for brussel sprout and butternut squash salad
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

  1. Your mom is the fucking Dali Lama. Seriously though, that’s the best thing she could have said to you in that moment because it’s so true. I’m going to remind myself of that the next time I feel unrest. Thank you for sharing that tidbit with us, love. And thank you for sharing this gorgeous salad. I’m grateful that we have such beautiful and delicious produce to eat! 😉

    I hope you have a wonderful Thanksgiving! xo

  2. I having been reading your posts for a while now, and this is the first time I was moved to comment… I think during this season, especially this year with all the unrest and disappointing politics, we really do need to look inside and outside of ourselves to find the contentedness your mom spoke of. I will be incorporating some of your eloquent words into my Thanksgiving toast tomorrow and happily remind my family and friends of all the things we have to be grateful for. Thank you for the inspiration! And thank you for this gorgeous recipe… my salad has already been planned for tomorrow, but I tend to be the “salad girl” at Christmas too and think this is perfect!

    1. The recipes look delicious; but it would be nice to have the nutritional information included – please?

  3. I am a crunch lover and this salad looks amazing. Good story too. It’s good to try and step back for a while. It can be so hard to forget some of the simple things. I like your list of what you’re grateful for too. Happy thanksgiving!

  4. I so love the mayan seeds accents of the salad! It really looks gorgeously delicious! Perfect for thanksgiving indeed! Happy thanksgiving everyone!

  5. Mmmm… Mmmmm…. Mmmmm… Well, our menu IS already set, but I think I’ll have to try this one on the weekend… what’s not to love about goat cheese? I may even do this for our annual Christmas Eve open house! Thanks!!

  6. Love a good salad! I feel salads are all about presentation and the dressing!

    I’m looking forward to trying this recipe out soon because I love everything in it!

    If I may, however, point out a few typos 🙂
    1) Fuji apple (not fugi)
    2) Brussels sprouts (not brussel). It is named after the city in Belgium, Brussels
    3) Direction 5 states, “…butternur squash, apple…”

    Thank you.

  7. Just made this to take to a Thanksgiving potluck at work tomorrow, and oh my gosh it is so good! Lots of potatoes, stuffy and mac and cheese, so I wanted to make some green and fresh, but still autumnal. This fits the bill perfectly! I think this will be on our table for Thanksgiving dinner next week, too. Thanks!

  8. I am grateful that you (and many others) write these wonderful blogs with equally (or better) wonderful recipes which show up in my email without my having to do anything (except a one time signup). I am grateful that while I know you make money from the blog (somehow) it doesn’t actually cost me anything to get these wonderful recipes.
    That being said, and I do hate to be picky, but if you could give a suggestion of the number of servings that would be terrific.
    I hope that you and yours have a wonder holiday season.

  9. I made it! Absolutely delicious and the Brussels sprout haters in our family gobbled it down. It’s the cinnamon in the dressing that is the secret ingredient!

  10. I wouldn’t have thought of putting butternut squash together with brussels sprouts but I tried your recipe and it tastes great. Thank you.

    1. Hi Mary Anne! I haven’t tried it myself, but because the salad ingredients themselves are so hearty, I think the recipe is a good candidate for making ahead of time. The one caveat is I wouldn’t add the dressing until just before serving the salad so that it doesn’t get too soggy. Hope that helps! xoxo

  11. This salad looks incredible! I’ve been searching for the perfect fall salad to bring to a family dinner and this is the one I’m going with. Just one question – would it be weird if I added a shallot or two? I love shallots in a salad but not sure if this would taste weird here. Thanks!

    1. Hi Janet! I’m betting a shallot would be amazing in the salad! I would probably start with one and taste the salad before adding another. I hope you love it! xo