Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Dressing (Vegetarian, Gluten Free)
Feb 24, 2023, Updated Apr 25, 2024
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You were messaging me this week asking when the next Hungry Lady Salad would be hitting your screens – the answer is now! For episode 35, I brought out the big guns: namely, the perfect combination of winter vegetables for a hearty meal in a bowl salad that keeps in the fridge for up to a week.
Even my Brussels sprouts skeptics will fall in love with this stunning blend of flavors, and the sprouts will continue to tenderize as it sits, so if raw Brussels sprouts in particular aren’t to your taste, you can make it a few hours in advance to soften them up before eating.
The Paprika Honey Mustard vinaigrette is a particular highlight providing sweet, warm notes that balance the tang of the sprouts and radicchio. So are you ready to fall in love with this vegetarian, gluten free masterpiece with me?
Table of Contents
- How To Make My Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Dressing
- What Else Can I Use?
- This Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Dressing is special because:
- Vegetarian Meal In A Bowl Salads:
- Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Vinaigrette Recipe
How To Make My Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Dressing
Step 1. Preheat the oven to 400 degrees.
Step 2. On a large baking sheet, combine the butternut squash and olive oil. Season with salt and pepper, toss to combine, and roast for 30 to 35 minutes, tossing halfway through to evenly brown and caramelize. Set aside to cool.
Step 3. While the squash roasts, trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline, shave the sprouts one at a time. When you’re done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.
Step 4. In a large serving bowl make the dressing by whisking together the apple cider vinegar, honey, mustard, garlic, paprika, salt and pepper. Stream in the olive oil and whisk to emulsify.
Step 5. Pile the shaved brussels sprouts on top. Add the green onion, butternut squash, sliced radicchio, grated pecorino cheese, and sunflower seeds. Toss well with the dressing to combine and serve straight away or store in the fridge for up to 5 days!
Step 6. Enjoy!
What Else Can I Use?
- Delicata or acorn squash can be used in place of butternut squash, just adjust the cooking time as needed.
- Sweet potatoes are a great substitute for squash, if that’s what you have.
- If you can’t find radicchio, you can substitute sliced Swiss chard or even thinly sliced fennel.
- Pumpkin seeds, or even toasted walnuts or almonds can be used in place of sunflower seeds.
- The sweet paprika is a nice note in the dressing, but if you don’t have any and don’t want to buy it, leave it out.
- Maple syrup can be used in place of honey.
- If your honey has been around for a while and is crystallized, you may want to use a blender for the dressing to mix it in completely.
This Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Dressing is special because:
This salad features a beautiful array of winter vegetables
It’s truly a meal in a bowl – the squash in particular makes it wonderfully filling
It makes for a great weekly meal prep: it lasts all week in the fridge!
Vegetarian Meal In A Bowl Salads:
Harvest Bowl Salad with Apple Cider Vinaigrette (Gluten Free, Vegetarian)
Crunchy Kale Chopped Salad with 3 Ingredient Hummus Dressing (Gluten Free, Vegetarian)
If you make my Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Vinaigrette
Ingredients
Salad:
- 1 1/2 pounds peeled, seeded butternut squash cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil
- 3 cups Brussels sprouts
- 4 green onions, white and green parts sliced thin
- 1 small head radicchio, halved and sliced into 2-inch ribbons
- ⅓ cup Pecorino romano cheese, grated
- 1 teaspoon Kosher salt
- ¼ teaspoon fresh cracked black pepper
- ½ cup roasted sunflower seeds
Paprika Honey Mustard Vinaigrette:
- ¼ cup apple cider vinegar
- 1 Tablespoon honey
- 2 Tablespoons dijon mustard
- 1 small garlic clove, minced
- ¼ teaspoon sweet paprika
- ¼ teaspoon Kosher salt
- ⅛ teaspoon fresh cracked pepper
- ⅓ cup extra-virgin olive oil
Instructions
- Preheat the oven to 400 degrees.
- On a large baking sheet, combine the butternut squash and olive oil. Season with salt and pepper, toss to combine, and roast for 30 to 35 minutes, tossing halfway through to evenly brown and caramelize. Set aside to cool.
- While the squash roasts, trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline, shave the sprouts one at a time. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.
- In a large serving bowl make the dressing by whisking together the apple cider vinegar, honey, mustard, garlic, paprika, salt and pepper. Stream in the olive oil and whisk to emulsify.
- Pile the shaved brussels sprouts on top. Add the green onion, butternut squash, sliced radicchio, grated pecorino cheese, and sunflower seeds. Toss well with the dressing to combine and serve.
- This salad will soften as it sits, and keep for up to 5 days in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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