A fall-inspired salad that’s full of seasonal ingredients like Brussels sprouts, butternut squash, pomegranate, and pumpkin seeds.
This salad is easy to make and perfect with balsamic vinaigrette. You can serve this on its own or with your favorite meal.
why I love this autumn salad with balsamic vinaigrette
I love this Autumn Salad because it is full of seasonal ingredients and goes really well with so many different meals. You can eat this on its own or as a side dish to your favorite protein.
The brussels sprouts serve as a hearty base for the salad and go really well with the balsamic vinaigrette. Because the Brussels sprouts are so hearty, you can even make this salad in advance. It won’t wilt easily.
ingredients for autumn salad
- shaved brussels sprouts
- butternut squash, peeled and chopped
- avocado oil spray
- salt & pepper
- rubbed sage
- pomegranate arils (pomegranate seeds)
- shredded parmesan
- pumpkin seeds
ingredients for balsamic vinaigrette
- balsamic vinegar
- extra virgin olive oil
- fresh basil
- dijon mustard
- salt & pepper
What to serve with Autumn Salad
Autumn Salad is great on its own, but also goes really well with these:
how to make autumn salad
Detailed instructions and measurements to make Autumn Salad are listed in the recipe card at the bottom of this page.
- Preheat the oven to 425°F.
- Place butternut squash on a sheet pan. Spray with avocado oil spray and season with salt, pepper, and rubbed sage.
- Roast in the oven for 20 minutes. Remove from the oven and let it cool completely.
- Add the brussels to a bowl. Pour the balsamic over and toss to coat.
- Top with butternut squash, pomegranate seeds, pumpkin seeds, and parmesan.
how to make balsamic vinaigrette
- Add all the ingredients to a small blender or bowl.
- Blend or mix to combine.
tips, tricks and faqs
You can buy the preshredded brussels sprouts and pre-cut butternut squash to make it easier to prepare.
Store bought balsamic vinaigrette works well too.
Yes, you don’t want to eat it raw.
Yes, you can use whatever dressing you like best.
substitutions and alterations
- Brussels sprouts – you can replace the brussels sprouts with kale or any other hearty green.
- Butternut squash – sweet potato works as a great replacement for this.
- Pomegranate seeds – I don’t recommend replacing these, but if you can’t find them you could use dried cranberries instead.
- Pumpkin seeds – Don’t replace these. I would suggest using them or omitting them entirely. Any other seed or nut will not give you the same flavor and texture.
- Parmesan cheese – You can use romano or gorgonzola is good in this salad as well.
how to store
You can store this salad in an airtight container in the refrigerator for up to 2 days. If you add the dressing before storing, the brussels will soften slightly.
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Autumn Salad with Balsamic Vinaigrette
Ingredients
Autumn Salad
- 3 cups brussels sprouts shredded
- 2 cups butternut squash peeled and cubed
- avocado oil spray
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon rubbed sage
- ½ cup pomegranate arils
- ¼ cup pepitas/pumpkin seeds
Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh basil chopped
- 2 teaspoons dijon mustard
- salt & pepper to taste
Instructions
Autumn Salad
- Preheat the oven to 425°F.
- Place butternut squash on a sheet pan. Spray with avocado oil spray and season with salt, pepper, and rubbed sage.
- Roast in the oven for 20 minutes. Remove from the oven and let it cool completely.
- Add the brussels to a bowl. Pour the balsamic over and toss to coat.
- Top with butternut squash, pomegranate seeds, pumpkin seeds, and parmesan.
Balsamic Vinaigrette
- Add all the ingredients to a small blender or bowl.
- Blend or mix to combine.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
