This easy to prepare Butternut Squash and Brussels Sprout Salad is anything but ordinary. It is a salad with bold flavors that makes for an easy weeknight meal.
I think that you will love this Butternut Squash and Brussels Sprout Salad. Shaved brussels sprouts are topped with roasted butternut squash, cheddar cheese, crispy bacon, and then drizzled with a lemon mustard balsamic dressing. The final touch is adding a sunny side up egg.
I have a thing for sunny side up eggs. I love the rich umami flavor of a runny yolk. The egg yolk mixes into the salad and makes it something special. If you want, you could use a poached egg or a soft boiled egg instead. Just make sure there is a runny yolk.
You want the lemon mustard balsamic dressing to be extra tart. When you add it to the salad, the egg yolk will mix with the dressing and it will tone it down significantly.
If you want to save yourself a chunk of time, buy shaved brussels sprouts and chopped butternut squash. You will make less mess and save yourself from the tedious task of finely chopping the brussels sprouts. If you have ever chopped butternut squash, you know that it is a frustrating task since squash is so hard and awkwardly shaped. I always buy it pre-chopped.
You could certainly use store-bought dressing instead of homemade. I just find that it is easy to mix up a quick mustard based dressing, and what way I don’t have another bottle of salad dressing cluttering up my fridge. The dressing is just made with lemon juice, mustard, balsamic vinegar, olive oil, sriracha, salt, and pepper – basic ingredients that I always have on hand. Adding a dash of sriracha gives the dressing some extra oomph, but if you want, you could add more so that it gives the dressing a kick of spice.
If you want, you can prepare the squash in advance. I like to make a big batch so that I can make this salad a couple of times throughout the week.
Learn how to make perfect sunny side up eggs here.
Butternut Squash and Brussels Sprout Salad Recipe:
Butternut Squash and Brussels Sprout Salad
Ingredients
- 1 cup Chopped Butternut Squash
- 1 tablespoon Melted Butter
- Sea Salt
- Pepper
- 2 slices of Bacon
- 2 cups Shaved Brussels Sprouts
- ¼ cup Shredded Cheddar Cheese
- 3 tablespoons Mustard I like Stone Ground
- 1 ½ tablespoons Balsamic Vinegar
- 1 tablespoon Olive Oil
- 1 tablespoon Lemon Juice
- a dash of Sriracha
- 2 Eggs
Instructions
- The first step is to prepare the butternut squash. Pour it into a bowl, add the melted butter, sprinkle in some salt and pepper, and stir to combine. Spread the squash out on a baking sheet and bake at 350 degrees for about 35-40 minutes until soft and lightly browned.
- Once the squash has been roasting for 25 minutes, place the bacon on a parchment lined baking sheet and place it in the oven. Let it cook for 10-12 minutes, until it is as crisp as you like. Blot the excess grease with a paper towel, and then chop the bacon up.
- While the bacon and squash are cooking, prepare the dressing. I like to do this in a small mason jar so that I can easily save any extra dressing. Combine the mustard, balsamic vinegar, olive oil, lemon juice, sriracha, and a pinch of salt and pepper. Stir to combine. This is going to be tart, but it will be toned down when you add it to the salad.
- Now you need to prepare the sunny side up eggs. Check the link below to learn how to prepare perfect sunny side up eggs.
- As soon as you start cooking the eggs, it is time to assemble the salads. Place the squash, brussels sprouts, and cheese in a bowl. Add as much dressing as you like. Divide the salad between two plates. Sprinkle bacon on top, and then add an egg on top of each salad. Then eat!
Notes
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