Brussel Sprout and Butternut Squash Salad

Brussel Sprout and Butternut Squash Salad

This is a simple, oil free, healthy festive salad. It’s fast, it’s easy, and…it’s delicious.  This pairs well with a simple tahini dressing.

Brussel Sprout and Butternut Squash Salad


  • 2 Cups Butternut Squash cut into 1 inch cubes
  • 2 Cups Brussel Sprouts thinly sliced
  • 4-5 Cups Kale chopped into bite size pieces
  • 1/2 Cup Vegetable Broth
  • 1 Tsp Cinnamon
  • 1 Tbsp Maple Syrup
  • 1/2 Seeds from 1/2 of a Pomegranate
  • Salt and Pepper to Taste


  1. Begin by adding vegetable broth to deep skillet and heat over medium high heat. Add Butternut Squash and cook for 3-5 minutes. Next, add cinnamon and maple syrup and stir to coat. 

  2. Cook until squash begins to get soft, about 3-5 more minutes, adding more broth as needed to keep squash soft and from sticking to pan. Add brussel sprouts to the mix and stir occasionally, cooking until soft, about 3-5 minutes. 

  3. Add kale to the squash and sprout mix and stir, cooking until kale begins to wilt. Add salt and pepper to taste if you desire.

  4. Remove from heat and transfer mixture to a serving bowl, making sure to strain out any remaining broth. Stir in pomegranate seeds.

  5. This pairs well with a simple tahini dressing drizzled on top.

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