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

Course Salad, Side Dish
Cuisine American
Keyword aip holiday dishes, aip salad, aip salad dressing, aip side dishes, homemade salad dressing, paleo holiday dishes, paleo salad, paleo salad dressing, thanksgiving side dish, vegan fall salad, vegan salad, whole30 holiday dishes, whole30 salad, whole30 salad dressing
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.
Nutrition Facts
Cold Brussels Sprouts Salad w/ Pumpkin Vinaigrette (AIP, Paleo, Whole30)
Amount Per Serving
Calories 301 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 37mg2%
Potassium 875mg25%
Carbohydrates 39g13%
Fiber 8g33%
Sugar 20g22%
Protein 5g10%
Vitamin A 11918IU238%
Vitamin C 109mg132%
Calcium 108mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag me on instagram @alliannaskitchen!