Autumn Salad and Balsamic Vinaigrette

A fall-inspired salad that’s full of seasonal ingredients like Brussels sprouts, butternut pumpkin, squash, and pomegranate seeds.

This salad is straightforward to cook and well-balanced with balsamic vinaigrette. You can serve this on its own or with your favorite meal.

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Why we love this autumn salad with balsamic vinaigrette

We love this Autumn Salad because it is full of seasonal ingredients and goes well with so many different meals. You can eat this on its own or as a side dish to your favorite protein.

The brussels sprouts serve as a hearty base for the salad and go well with the balsamic vinaigrette. Because the Brussels sprouts are so hearty, you can even make this salad in advance. It won’t wilt easily.

Ingredients for autumn salad

• Shaved brussels sprouts
• Butternut squash, peeled and chopped
• Avocado oil spray
• Salt & pepper
• Rubbed sage
• Pomegranate arils (pomegranate seeds)
• Shredded parmesan
• Pumpkin seeds

Ingredients for balsamic vinaigrette

• Balsamic vinegar
• Extra virgin olive oil
• Fresh basil
• Dijon mustard
• Salt & pepper

What to serve with Autumn Salad

Autumn Salad is great on its own, but also goes well with these:

• Steak
• Sticky Sweet Chicken Meatballs
• Baked Chicken
• Marinated Grilled Chicken

How to cook autumn salad

Detailed instructions and measurements to make Autumn Salad are listed in the recipe card at the bottom of this page.

1. Preheat the oven to 425°F.
2. Place butternut squash on a sheet pan. Spray with avocado oil spray and season with rubbed, salt, and pepper sage.
3. Roast in the oven for 20 minutes. Remove from the oven and let it cool completely.
4. Add the brussels to a bowl. Pour the balsamic over and toss to coat.
5. Top with butternut squash, pomegranate seeds, pumpkin seeds, and parmesan.

How to cook balsamic vinaigrette

1. Add all the ingredients to a small blender or bowl.
2. Blend or mix to combine.

Tips, tricks and faqs

You can buy the preshredded brussels sprouts and pre-cut butternut squash to make it easier to prepare.

Store bought balsamic vinaigrette works well too.

Substitutions and alterations

• Brussels sprouts – you can replace the brussels sprouts with kale or any other hearty green.
• Butternut squash – sweet potato works as a great replacement for this.
• Pomegranate seeds – we don’t recommend replacing these, but if you can’t find them you could use dried cranberries instead.
• Pumpkin seeds – Don’t replace these. We would suggest using them or omitting them entirely. Any other seed or nut will not give you the same flavor and texture.
• Parmesan cheese – You can use romano or gorgonzola is good in this salad as well.

How to keep

You can store this salad in an airtight container in the refrigerator for up to 2 days. If you add the dressing before storing, the brussels will soften slightly.

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Prep 5 minutesCook 20 minutesTotal 25 minutesMakes 4

Ingredients

Autumn Salad

• 3 cups brussels sprouts shredded
• 2 cups butternut squash peeled and cubed
• avocado oil spray
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon rubbed sage
• ½ cup pomegranate arils
• ¼ cup pepitas/pumpkin seeds

Balsamic Vinaigrette

• ¼ cup balsamic vinegar
• ¼ cup extra virgin olive oil
• 2 tablespoons fresh basil chopped
• 2 teaspoons dijon mustard
• salt & pepper to taste

Method

Autumn Salad

1. Preheat the oven to 425°F.
2. Place butternut squash on a sheet pan. Spray with avocado oil spray and season with rubbed, salt, and pepper sage.
3. Roast in the oven for 20 minutes. Remove from the oven and let it cool completely.
4. Add the brussels to a bowl. Pour the balsamic over and toss to coat.
5. Top with butternut squash, pomegranate seeds, pumpkin seeds, and parmesan.

Balsamic Vinaigrette

1. Add all the ingredients to a small blender or bowl.
2. Blend or mix to combine.