Brussel Sprout and Butternut Squash Salad 

 November 16, 2017

By  Nurse Kristin

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


  • 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. 
  • 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. 
  • 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.
  • Remove from heat and transfer mixture to a serving bowl, making sure to strain out any remaining broth. Stir in pomegranate seeds.
  • This pairs well with a simple tahini dressing drizzled on top.

Nurse Kristin

Your Signature

related posts:

Leave a Reply:

Your email address will not be published. Required fields are marked

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

Get in touch