Apple, Squash, and Brussels Sprout Salad

Paula Shoyer Paula Shoyer
Leave a review

This is a great salad or side dish to serve in the fall – perfect for Thanksgiving dinner or Sukkot lunch.

 

You can find more of Paula’s recipes in her cookbook, The Healthy Jewish Kitchen.

6
Easy Vegan Gluten Free Vegetarian Pescatarian Low Fat Low Carb Paleo No Refined Sugar Parve

Directions

Make the Salad

  1. Preheat oven to 400 degrees. Place the prepared Brussels sprouts on one side of a jelly roll or roasting pan and toss with one tablespoon of oil. Place the butternut squash cubes on the other side of the pan and toss with two teaspoons oil. Roast for 30 minutes, or until fork-tender. Let vegetables cool.

  2. Place the roasted vegetables into a large serving bowl. In a small bowl, whisk together the remaining two tablespoons oil and the maple syrup, garlic, rice vinegar, allspice, cinnamon, and water. Pour over the vegetables and toss well. Add the apple pieces and toss again. Add salt and pepper. Serve at room temperature.

Acknowledgment

Notes:

You should follow your own rabbinic authority for instructions for cleaning and inspecting Brussels sprouts (Summary of OU Guidelines for Checking Produce). I trim off the ends and then remove and discard two layers of outer leaves. I then rinse the sprouts. To be extra careful to avoid bugs, after chopping the sprouts, soak them in water, drain them, and check the water to see if any dirt or bugs are present, and then repeat the process. Dry the sprouts well before proceeding with a recipe. 

Description:

Recipe reprinted from The Healthy Jewish Kitchen by Paula Shoyer
Sterling Epicure/November 2017

Suggested Recipes

Explore

apples brussel sprouts complex carbs fall flavors fall salad gluten free squash Succos Succot Sukkos Thanksgiving The Healthy Jewish Kitchen
Did you make this recipe yet?

What Cooks Are Saying

5.0 out of 5

2 global ratings

5 star
100%
4 star
0%
3 star
0%
2 star
0%
1 star
0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

2 Comments

Shari •

New Family Favorite I made this exactly as is for Thanksgiving last year and it was such a big hit that one of my nieces asked if I would make it again this year. A new family favorite at our holiday table. I really enjoy the interesting mix of flavors.

Raquel Malul Kosher.com Team •
Reply to Shari

We are so happy to hear that this dish became a family favorite!

Alyssa •

Pretty tasty This was a pretty tasty dish. I will say it tasted best when it was freshly made and had cooled off just a little, as the flavors dampened a bit in the fridge. I substituted green apple instead of red, apple cider vinegar instead of rice vinegar, and coconut nectar instead of maple syrup, as that made it healthier/compliant with my healthy eating program. Makes for a good side dish; maybe don't plan to have leftovers in the fridge too long if you want the flavor to last well!

Chaia Frishman •
Reply to Alyssa

Great!