This cold brussels sprout salad paired with a aip and whole30 approved salad dressing is exactly what you need for these cold fall and winter months. The added pomegranate adds a nice crunch to this nutrient dense and colorful salad. The pumpkin vinaigrette compliments the fall harvest fruits and veggies oh so nicely. You can prep this salad and cook the squash in advance to help free up oven space during your holiday occasions.
Lately I have been obsessed with salads, if you love salads like I do check out my other go to, my Cucumber Apple Salad. I have been topping these salads off with my Homemade Chickpea Crouton recipe.
What Do I Need For This AIP Salad
- Brussel Sprouts- You can buy these pre shaved or shave them yourself. You can shave them using your food processor.
- Pomegranate- I know I am biased, but this is my favorite part of the dish. It adds the most perfect sweet crunch. A lot of stores now sell pomegranate pre- seeded. I always opt for that. It saves you time and is nearly not as messy! Pomegranate juice stains, FYI!
- Red apples- You can easily swap these out for green. I like the red because they are sweeter and give this dish an added layer of sweetness. Green apples tend to be more sour.
- The butternut squash- This makes this salad even more filling. You can buy your squash pre-cut which saves you a ton of time or you can cut it yourself. If you are making this dish for the holidays, you can cook the squash in advance and serve it cold over the salad. That will help you save on oven space! I am always thinking ahead.
For the pumpkin vinaigrette:
- Pumpkin puree- I like the canned stuff, it will save you so much time! Just be sure there are no added ingredients like sugar.
- Apple cider vinegar- This will make this dressing a vinaigrette. Do not skip!
- Pure maple syrup- This is optional. It will make this dressing a little more sweet. If you are doing Whole30, skip it!
- Olive oil- EVOO is my go to oil when baking, cooking or making salad dressing. You can swap it out for avocado oil if you desire.
How To Make This AIP Salad
- As mentioned above, you can make the squash in advance if you would like. It will save on oven space and time if you are making this dish along with other dishes. If you are not making it ahead of time, you want to preheat the oven to 400 , chop up the butternut squash in ½ inch cubes, and bake for 40 minutes.
- While the squash is baking, you can prepare the other ingredients. Chop up the apples and seed the pomegranate.
- Once you are done prepping the salad, you can prep the dressing. Place all ingredients in a food processor and blend.
- Once you are ready to serve the salad, mix all ingredients together.
What Can I Serve This AIP Salad With
- I love to make this salad for my weekly meal prep lunches. It goes so well with this whole oven roasted chicken. If you are looking to go crazy on the vegetables, you can make my Arugula Pear Salad too which is so delicious and is AIP friendly as well.
If you like this recipe, you will also LOVE these fall salads:
- Sweet Potato Blackberry Fig Salad
- Acorn Squash Grape Apple Salad
- Shaved Steak Fajita Salad
- Crunchy Pomegranate Kale Salad
Cold Brussels Sprouts Salad w/ Pumpkin Vinaigrette (AIP, Paleo, Whole30)
Servings 8 people
301kcal
Cost $8
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Equipment
- Roasting pan/ baking sheet
- Large bowl
- cutting board
- knife
- Ninja or food processor.
Ingredients
- 1 small butternut squash Whole Foods and Trader Joe's have pre-cut and peeled squash, which makes things a lot easier. All you would have to do is cook it! You can also pre cook the squash days in advance and serve it cold to save oven space if you are cooking a full meal.
- 1 red apple
- 1 Pomegranate seeded, or you can buy a cup of the seeds itself.
- 28 ounces brussels Sprouts
- 1 tbsp EVOO I also like the olive oil spray from Trader Joe's!
- 1 pinch sea salt
FOR THE PUMPIN VINAIGRETTE
- 1/4 cup pumpkin puree canned is great
- 1/4 cup apple cider vinegar
- 1/2 cup EVOO
- 1/3 cup pure maple syrup OMIT for whole30.
Instructions
For the squash: (see * below for cooking it in advance options*
- Preheat the oven to 400.
- If your squash is not already pre cut, pre cut the squash into 1/2 inch cubes.
- Line in a single layer on the baking sheet and season with the EVOO and salt.
- Bake for 40 minutes or until the squash is soft. I suggest flipping it at the 20 minute mark.
For the salad:
- While the squash is cooking, cut the ends off of the brussels sprouts and cut the brussels in half.
- Place the brussels into the food processor. *Note, you may have to do this in two batches.
- Turn on the food processor to chop for 10 seconds.
- Now, add the chopped up brussels sprout to your serving bowl.
- Wash the apple, remove the core and chop into slices.
- If you pomegranate is not already seeded, cut in half and pick out the seeds.
- Once the squash is done, add it on top!
For the dressing:
- Place all ingredients in the food processor and blend.
- ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen
Notes
I suggest waiting to assemble the salad with the ingredients and dressing prior to eating.
*You can also pre cook the squash days in advance and serve it cold to save oven space if you are cooking a full meal.
Easy and quick brussels sprout salad for the cool fall and winter months.
Calories: 301kcal | Carbohydrates: 39g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Sodium: 37mg | Potassium: 875mg | Fiber: 8g | Sugar: 20g | Vitamin A: 11918IU | Vitamin C: 109mg | Calcium: 108mg | Iron: 2mg
Tried this recipe?Tag me on instagram @alliannaskitchen!
Lori says
This is such a unique salad! The brussels are delicious and this is easy to make
Allianna Moximchalk says
Thank you!