Shredded Brussels Sprouts Salad

Roasted brussels sprouts are a Fall classic, but if you are looking for a different way to enjoy this vegetable, try this salad. The combination of crunchy shredded brussels sprouts, tender roasted squash, sweet dried cranberries, nutty walnuts, and a tangy apple vinaigrette captures the best of Fall flavors.

Brussels sprouts are rich in filling fiber and vitamin C. Butternut squash is full of beta-carotene, which may help protect skin and eyes from aging. Walnuts contain L-arginine, which can help boost circulation to skin to create a beautiful glow. They are also a terrific source of skin smoothening omega-3 fats.

Recipe: Shredded Brussels Sprouts Salad

Roasted brussels sprouts are a Fall classic, but if you are looking for a different way to enjoy this vegetable, try this salad. The combination of crunchy shredded brussels sprouts, tender roasted squash, sweet dried cranberries, nutty walnuts, and a tangy apple vinaigrette captures the best of Fall flavors.

Brussels sprouts are rich in filling fiber and vitamin C. Butternut squash is full of beta-carotene, which may help protect skin and eyes from aging. Walnuts contain L-arginine, which can help boost circulation to skin to create a beautiful glow. They are also a terrific source of skin smoothening omega-3 fats.

Ingredients:

  • 1 lb brussels sprouts, shredded
  • 1 teaspoon plus 1 tablespoon extra virgin olive oil
  • 1 small butternut squash, peeled and chopped
  • ¼ cup dried cranberries
  • ¼ cup toasted walnuts, chopped
  • ¼ cup apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped shallot
  • ¼ teaspoon salt
  • Pinch black pepper

Instructions:

Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.

Toss squash with 1 teaspoon of the olive oil and transfer to the prepared baking sheet. Bake for 35-40 minutes until squash is tender and lightly browned.

In a large bowl, combine shredded brussels sprouts, cooked squash, cranberries, and walnuts.

In a small bowl, whisk together vinegar, maple syrup, Dijon mustard, chopped shallot, salt, pepper, and remaining 1 tablespoon olive oil. Pour dressing over salad and toss to coat.

Serves 6

Per serving: 157 calories, 4.2 g protein, 23.5 g carbohydrates, 5.1 g fiber, 9.4 g sugars, 6.6 g fat, 0.8 g saturated fat, 0 g trans fat, 0 mg cholesterol, 180 mg sodium, 78 mg

Lisa Drayer, M.A., R.D.,
is the author of THE BEAUTY DIET and STRONG, SLIM, and 30! For more of Lisa’s Beauty Bites, visit www.lisadrayer.com.

Sign up to receive more of Lisa’s tips and advice