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5 from 1 vote

Cold Brussels Sprouts Salad w/ Pumpkin Vinaigrette (AIP, Paleo, Whole30)

Easy and quick brussels sprout salad for the cool fall and winter months.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 8 people
Calories: 301kcal
Author: Allianna Moximchalk
Cost: $8

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.

Nutrition

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