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Butternut Squash & Brussels Sprouts Caesar Salad

squash salad

Fully Veganized a Recipe by Ambitious Kitchen | Serves: 6 | Time: ~45 min



3 cups ½ inch cubed butternut #squash

1 tbsp EVO

½ tbsp honey or agave


Toasted #Pecans

1/2 cup #pecan halves

1-2 tsp maple syrup

Sea salt

The Salad

1 lb #BrusselsSprouts, ends trimmed and yellow outer leaves removed

¾ cup pomegranate seeds

1 large apple, thinly sliced pink lady apple

½ cup chopped dates

Dressing (blend all together in a bullet ahead of time)

¼ cup tahini

2 tbsp EVO

1 tbsp lemon juice

1 clove garlic, minced

1 tsp diced capers

1 tsp caper brine (from the jar of capers)

1 tsp dijon mustard

1-2 tbsp warm water, to thin dressing



Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or silicone mat 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.

Meanwhile, add the pecans to a pan and place over medium heat, stirring occasionally for 4-5 minutes until they are slightly golden brown. Once golden brown, turn off the heat and stir in a teaspoon or two of pure maple syrup to coat the pecans, followed by a sprinkle of sea salt. Remove from heat and allow to cool.

Next,shave the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice. Add shredded brussels sprouts to a large bowl.

Pour dressing over shredded brussels sprouts and toss together with tongs to coat the brussels. Stir in the cubed roasted butternut squash, pomegranate seeds, apple slices, chopped dates, and toasted pecans. Gently toss again so that everything is combined.

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