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Festive Brussel Sprout Salad

Prep time: 40 minutes - Cook time: 5 minutes - Total time: 45 minutes


6 cups Brussel sprouts, thinly sliced with a food processor/knife

1 butternut squash, diced and roasted with oil / salt

1/2 cup walnut pieces, toasted

1/2 cup fresh raspberries

1/4 cup grated Parmesan cheese


1/4 cup oil

1 tbsp apple cider vinegar

1 tbsp Dijon mustard

1 tbsp honey

1-2 garlic cloves, minced

1/2 - 1 tsp salt

  1. Use a food processor or a knife to chop up the brussel sprouts into smaller pieces..

  2. Dice 1 butternut squash into bite-sized.

  3. Roast the diced butternut squash with a little bit of olive oil and salt at 400F for 25 to 35 minutes.

  4. Add the sliced brussel sprouts into a large bowl and layer it with the roasted butternut squash, toasted walnut pieces, and raspberries.

  5. Mince 1 to 2 garlic cloves.

  6. Mix up dressing ingredients and add to the veggie bowl.

  7. Mix evenly and sprinkle on Parmesan cheese.


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