Rich and creamy raspberry dressing drizzled over freshly shaved brussels sprouts is a nutty and sweet tasty dish! This crunchy salad made of miniature cabbages is bursting with flavor tossed with pistachios, sweet roasted beets, and tender butternut squash!
Brussels sprouts are just adorable, aren’t they? They are just cabbage grown for their edible buds. Tasty, yet slightly bitter and easy to prepare and cut. We love brussels sprouts in the air fryer, oven baked, sauteed, and in this shaved brussels sprouts salad.
Every Sunday the boys and I head to the Farmers Market. One Sunday I was yearning to buy some brussels sprout stalks so we grabbed a few. I turn around to buy a few local berries when suddenly a giant stalk swoops right past my face! “Mom, its a lightsaber!!!” Ok (hashtag) #momofboys moment! Yes, why didn’t I think of that – lets turn our veggie stalks into lightsabers! How much more creative can one get? Talk about playing with your food. So I ask Chase his favorite thing about eating these leafy green vegetables and he said he just likes them in lots of salt. Ok, salted pistachios, salted roasted beets and butternut squash vegetables we shall add. That about sums up how most of these recipes on this blog turn out. From random chance and a few creative additions from my 4 year old and 1 year old. Little Curren absolutely loves this salad. Thank you big brother! Probably because it is blended with a creamy sweet dressing.
After a salad is well thought out there is the dressing issue. When making the perfect salad what pairs best – creamy or a vinaigrette dressing? This one became a marriage of two of my favorite sauces. One being high protein non-fat Greek yogurt and raspberry vinaigrette. I used this Annies lite raspberry dressing. A creamy honey mustard dressing would also go very nicely with this salad recipe. Vegans have no fear! To make the dressing vegan, just use a vegan yogurt instead of Greek yogurt.
Roasted beets are just delicious! Finely chop up butternut squash and beets. Sprinkle with salt and pepper and roast at 400 Degrees F for 20-30 minutes until tender, tossing frequently. Let it cool before adding to the salad. Or make extra roasted vegetables as a soft snack the kids can enjoy during the day.
Food blogs and trying to the perfect photos are a funny thing. I was going to add blood oranges to this dish so I add them to the photos! Feel free to substitute the sweet butternut squash and beets for blood oranges. Both give brussels sprouts a sweet kick they deserve. Serve this Shaved Brussels Sprouts Salad with Roasted Beet + Butternut Squash at a holiday party, as a main dish or as a side dish. Enjoy!
- 2 cups shaved brussels sprouts
- ⅓ cup finely chopped butternut squash
- ⅓ cup finely chopped beets
- ½ cup salted pistachios nuts
- ¼ cup dried cranberries
- ¼ cup goat cheese or blue cheese skip for vegan
- mint for garnish
- Creamy Raspberry Dressing:
- 1 Tablespoon non-dairy plain yogurt or non-fat Greek yogurt
- ⅓ cup of raspberry dressing or honey mustard dressing
- For the dressing:
- Whisk together non-fat Greek yogurt and ⅓ cup of dressing. Set aside.
- Preheat oven 400 Degrees F.
- Peel and cube both beets and butternut squash into ½ inch cubes. Line a baking sheet with parchment paper and spread beets and squash over it evenly. Sprinkle with salt and pepper to taste. Roast in the oven for 20-30 minutes, until tender flipping every 10 minutes.
- Remove from oven and let cool.
- Slice finely brussels sprouts. Add to a bowl and toss with roasted beets, butternut squash, pistachios, cranberries and dressing. Garnish with optional cheese and mint leaves.