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Butternut Squash Brussels Sprouts Caesar Salad

Magnificent brussels sprouts caesar salad filled with full taste due to sweet roasted butternut squash, shaved brussels sprouts, pomegranate, apple, dates, sour and sweet walnut pecans and tossed into a savory vegan caesar dressing. This tasty vegetarian caesar salad gets the ideal lunch or festive dish!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6
Calories: 345kcal
Author: Tyas


For the Butternut Squash

  • 3 cups butternut squash ½-inch cubed
  • ½ tbsp honey or pure maple-syrup
  • freshly-ground salt and pepper
  • 1 tbsp olive-oil

For the Sweet and Salty Toasted Pecans

  • 2 tsp pure-maple-syrup
  • sea-salt
  • ½ cup pecan halves

For the Salad

  • 16 oz brussels-sprouts (ends trimmed and yellow outer leaves removed)
  • ½ cup chopped medjool dates
  • ¾ cup seeds from 1 small-pomegranate
  • 1 large apple, thinly sliced (honeycrisp or pink-lady apples are great)
  • cup shaved manchego (or shaved parmesan)

For the Caesar Dressing

  • juice from ½ large lemon
  • ¼ cup tahini
  • 1 tsp finely diced capers
  • 1 tsp dijon-mustard
  • 2 tbsp warm-water, to thin dressing
  • 1 tsp caper-brine (from the jar of capers)
  • 1 clove garlic, finely minced
  • freshly ground-salt and black-pepper
  • 2 tbsp olive-oil


  • Preheat oven to 350F. Line a large-baking-sheet with parchment-paper & also add butternut-squash-cubes. Drizzle with olive-oil, honey or maple syrup, pepper and salt. Toss to coat the butternut-squash with all the oil. Roast for half an hour, flipping halfway through. Butternut-squash is done fork-tender.
  • Even though butternut squash is cooking, then you can toast-pecans, add the pecans into a pan and put over medium-heat, stirring occasionally for 4-5minutes till they are slightly golde- brown.
  • Once golden-brown, then turn off the heat and stir in a teaspoon or 2 of maple-syrup to coat the pecans, followed with a sprinkle of sea-salt. Remove from heat & let it cool.
  • Shred your brussels-sprouts: shave the brussels-sprouts using a food-processor together with the slicing attachment then pulse till the brussels-sprouts have been thinly sliced. (If you do not have a food-processor, don't hesitate to use a sharp-knife to slice. Add shredded-brussels sprouts into a large-bowl).
  • Combine the dressing ingredients together in a small-bowl till smooth, tahini, olive-oil, garlic, fresh lemon-juice, caper-brine, diced-capers, dijon-mustard, freshly-ground black-pepper and warm-water. Taste & add a pinch of salt if needed.
  • Pour dressing brussels-sprouts and toss with tongs to coat the brussels. Before you put in anything else, I highly recommend tasting the brussels to find out whether they're salty enough for your own liking. Otherwise, season with a little freshly ground pepper and salt. Next, you may opt to serve this onto a bowl or platter.
  • If making in a bowl: stir in the cubed roasted butternut-squash, pomegranate-seeds, apple slices, chopped dates, shaved parmesan and toasted pecans. Gently toss again so that everything is combined.
  • If make on a platter: add every one the brussels-sprouts covered with dressing into a massive platter. Top with roasted butternut-squash, subsequently pomegranate-seeds, apple pieces, chopped-dates, shaved manchego and ultimately, the toasted pecans.


If you would like to earn this a full-meal, then I propose adding 1 can (15 oz ) of drained-chickpeas.
To create vegan, paleo and dairy-free only leave the cheese off. Be certain that you also use maple-syrup rather than honey to the butternut-squash.