Gorgeous autumn butternut squash brussels sprouts salad made with tender sweet roasted butternut squash, delicious roasted brussels sprouts, sweet & salty maple pecans and tossed in a savory vegan caesar dressing. This delicious vegetarian caesar salad makes the perfect lunch or festive side dish!
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and add butternut squash cubes. Drizzle with olive oil, honey or maple syrup, salt and pepper. Toss to coat the butternut squash with the oil. Roast for 30 minutes, flipping halfway through. Butternut squash is done when fork tender.
Pour dressing over shredded brussels sprouts and toss together with tongs to coat the brussels. Before you add anything else, I highly recommend tasting the brussels to see if they are salty enough to your liking. If not, season with a bit of freshly ground salt and pepper. Next, you can choose to serve this on a platter or in a bowl. Platters are pretty for entertaining or serving guests and bowls are great for date nights, family dinner and meal prep.
If making on a platter: add all of the brussels sprouts coated with dressing to a large platter. Top with roasted butternut squash, then pomegranate seeds, apple slices, chopped dates, shaved manchego and finally, the toasted pecans.
If making in a bowl: stir in the cubed roasted butternut squash, pomegranate seeds, apple slices, chopped dates, shaved parmesan and toasted pecans. Gently toss again so that everything is combined. Serves 6.
To make paleo, vegan & dairy free simply leave off the cheese. Make sure to also use maple syrup instead of honey for the butternut squash.
If you want to make this a full meal, I suggest adding 1 (15 ounce) can of drained chickpeas.