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Recipe by Paula Shoyer

Apple, Squash, and Brussels Sprout Salad

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Apple, Squash, and Brussels Sprout Salad
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

45 Minutes
Diets
- Vegan - Gluten Free - Vegetarian - Pescatarian - Low Fat - Low Carb - Paleo - No Refined Sugar

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.

Ingredients

Salad

  • 1 and 1/2 pounds (700 grams) Brussels sprouts, trimmed and halved

  • 3 tablespoons plus 2 teaspoons avocado, sunflower, or safflower oil, divided

  • 3 cups butternut squash, cut into 1-inch (2- and- 1/2-centimeter) cubes

  • 3 tablespoons maple syrup

  • 3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic

  • 1 tablespoon rice vinegar

  • 1/4 teaspoon allspice

  • 1/2 teaspoon ground cinnamon

  • 1 tablespoon water

  • 1 red apple, unpeeled, chopped into 3/4-inch (2-centimeter) pieces

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

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.

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. 

Acknowledgment

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

Recipe tags

apples brussel sprouts complex carbs fall flavors fall salad gluten free squash Succos Succot Sukkos Thanksgiving The Healthy Jewish Kitchen
Apple, Squash, and Brussels Sprout Salad

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Shari
Shari
4 years ago

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.

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Raquel
Raquel
Reply to  Shari
4 years ago

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

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Alyssa
Alyssa
5 years ago

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!

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Chaia Frishman
Chaia Frishman
Reply to  Alyssa
5 years ago

Great!

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