Brussels Sprouts Slaw with Roasted Butternut Squash

This Brussels sprouts slaw with roasted butternut squash and a light mustard-y vinaigrette is a fresh and flavorful addition to any holiday table.

If you're looking for a salad contribution for a special gathering, this is a good one. You can prep a lot of it in advance and know that the Brussels sprouts will hold up well, even as leftovers!

Toss shaved Brussels sprouts with arugula, roasted butternut squash, crisp apple slices and toasted, spiced pepitas. The vinaigrette is a Dijon and apple cider vinegar mix that takes minutes to make and adds a light, tangy dressing to the Brussels sprouts slaw.

why you'll love it

This easy Brussels sprouts slaw with roasted butternut squash makes the perfect holiday salad that all eaters can enjoy!

If you're looking for a fresh side to offset all the comfort foods this holiday season, here it is (I also recommend this Brussels sprouts and kale salad with maple bacon vinaigrette!).

I love a good shaved Brussels sprouts salad and this one features autumnal ingredients like squash, toasted pumpkin seeds and sweet apples.

This Brussels sprouts and roasted butternut squash salad is:

• easy to make
• refined sugar free
• low-carb, gluten-free, paleo and vegan-friendly (plus you can make it keto by reducing or omitting the apples)
• a delicious mix of sweet, spicy and savory flavors

the ingredients

It's essentially a shaved Brussels sprouts salad, and what's great about this recipe is you can use the salad base to create your own adaptation.

Whether that's by adding more apples, less butternut squash, a different veg entirely, or by topping it with crumbled feta, goat cheese or parmesan, this salad works.

You will need:

• butternut squash
• extra virgin olive oil
• ground cinnamon
• ground cayenne pepper
• salt and pepper
• Brussels sprouts
• arugula (or sub Tuscan kale, de-ribbed)
• raw pepitas
• apple (I like honeycrisps but any variety will do)
• Dijon mustard
• minced garlic
• a sugar-free maple syrup (I use Lakanto)
• apple cider vinegar
• lemon juice

My Brussels sprouts slaw recipe is low-carb/keto-friendly by using a monk fruit sweetened "maple syrup" which is sugar-free and has a zero glycemic index. However, if you need it to be paleo, feel free to substitute pure maple syrup or honey.

an easy Brussels sprouts slaw recipe

Yes, the Brussels sprouts can take some time to slice, but it's worth it. 😉

Cut each in half, then slice it super thin. A mandoline slicer will speed up the process. I also recommend removing as much of that tough core toward the bottom of each Brussels sprout, if you can.

Prep the Brussels sprouts while the butternut squash is baking- that's about how long you'll need to shave them thin.

Here's how to make this Brussels sprouts slaw with roasted butternut squash:

1. Roast the butternut squash. Peel and cut the butternut squash in half. Spoon out the stringy, seedy middle and then cut the squash into bite-sized cubes. Toss with the olive oil, cinnamon, salt and cayenne, then roast until tender.
2. Slice the Brussels sprouts. Trim and slice the Brussels sprouts, then toss into a bowl. Roughly chop the arugula and toss it in with the Brussels.
3. Toast the pepitas. In a small dish, mix the pepitas with cayenne, salt, cinnamon, olive oil and a splash of the sugar-free maple syrup. When the butternut squash is done, let it cool and then transfer the cubed, roasted squash into a bowl. Spread the pepitas onto the same baking sheet and toast for about 3 minutes.
4. Make the dressing. Place all of the vinaigrette ingredients into a glass jar. Put the lid on and shake to stir (alternatively, whisk in a bowl).
5. Assemble the Brussels sprouts and roasted butternut squash salad. Spoon the roasted squash on top of the greens, then sprinkle on the pepitas and arrange the sliced apple in sections. Drizzle the mustard vinaigrette on top right before serving (or serve on the side).

• 

• 

• 

tips for the best results

• To make prep even easier, purchase already-cubed butternut squash and skip peeling/cutting the squash yourself!
• When toasting the pepitas, watch them closely- they will burn quick! Two or three minutes is all it takes.
• Leftover Brussels sprouts slaw will keep well in the refrigerator for 1-2 days. It will lose a little bit of crunch but holds up pretty well.
• For an extra flavor/texture element, top this shaved Brussels sprouts salad with a creamy goat cheese, blue cheese, or shaved parmesan.
• For an even lower carb version of this holiday salad recipe, omit the apple. You can sprinkle a few pomegranate arils on top to get a sweet flavor that's lower in sugar.

Cayenne, cinnamon and maple give this Brussels sprouts slaw the perfect spicy-sweet flavor, while the tender roasted butternut squash pairs well with the crunchy shaved Brussels sprouts.

It's a holiday salad recipe that will work for any occasion. Plus, you can toss some chicken or Thanksgiving turkey on top of leftovers for a yummy, next-day lunch!

you might also love...

• Healthy sweet potato casserole: A lightened up version to a Thanksgiving classic that is dairy-free and sweetened with monk fruit. It also includes notes for how to make a lower-carb or keto version.
• Keto crab cakes: Easy to make and ultra delicious, these keto and gluten-free crab cakes make the perfect main meal or holiday dinner side.
• Brussels sprouts hash: Brussels sprouts, onion, bacon and eggs served hash-style make a great way to start the day.