Recipe: Warm Brussels Sprouts and Delicata Squash Salad

Warm Brussels Sprouts and Delicata Squash Salad
Ananda Headshot Ananda Kaplan

Enjoy a warming winter salad that is fresh, flavorful, seasonal, colorful and hearty enough to stand alone as a meal. This dish is quick and easy to prepare with the use of only one pan for cooking. It is packed full of immune boosting and anti-inflammatory properties to not only satisfy your taste buds but also provide phytonutrients your body needs to make it through these winter months.



  • 1 small Delicata squash, sliced 1/4th inch rounds
  • 1-pound Brussels Sprouts, shaved
  • ½ tsp of dried sage
  • ½ cup of fresh pomengranate seeds
  • ¼ cup of chopped walnuts
  • Olive oil, avocado oil or coconut oil for cooking
  • Salt to taste


  • ½ shallot
  • 1 garlic clove
  • 1 inch of ginger, grated
  • Juice of 2 lemons
  • ½ cup of olive oil
  • ½ tsp maple syrup or honey
  • Salt to taste


1.) Prepare the dressing by placing all ingredients in a blender and blend until smooth. Taste and adjust seasoning.

2) Cut squash into thin 1/4th inch thick rings and using a spoon pull away and discard the fiber and seeds in the center of each ring.

3) Shave the brussels sprouts by placing a whole one on a cutting board hold the stem with one hand and with your knife create thin slices through the leaves of the brussels sprouts. Repeat with remaining brussels and place in a bowl.

4) Heat a large skillet over medium heat. Add the oil (just enough to coat the bottom of the pan). Once oil begins to look glossy add the squash in a single layer and season with salt and sage. Cook for 5-7 minutes, or until browned. Once browned, flip to cook the other side. Cook for another 5-7 minutes until tender and browned. Remove from pan and set aside.

5) Add shaved Brussels into same pan and sauté until browned for approximately 5 minutes. If you need to add a little extra oil that can help prevent sticking.

6) Place brussels in a medium bowl and mix in pomegranate seeds.  Place mixture on a plate and top with the squash. Drizzle with dressing, and sprinkle with chopped walnuts.

Enjoy warm!


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