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I have a love-hate relationship with Brussels sprouts. I love them raw, roasted, or fried. Steamed? No thanks. But salad? Yes. And a salad with bread in it like this Brussels sprout salad is definitely on point.
There are a few things that make this salad great. First, let’s talk about Brussels sprouts
. For this to work, you need to shave your sprouts. For real. They need to be as thin as you can possibly get them because otherwise, you will feel like you are chewing for an eternity. Trust me. I’ve tried slicing them with a sharp knife, but that’s just okay. I’ve tried buying pre-sliced Brussels sprouts, but your mileage may vary with that route. But the best way to slice them for this salad is to use a mandolin, like this handheld one
. I’ve had several different mandolin slicers, and this one is the best if you have limited storage space. It slices Brussels sprouts like a pro, and you don’t feel like you’re going to slice your fingers off. Win!
What else is in this Brussels sprout salad? Bread. Crusty sourdough bread that is toasted to perfection so it absorbs the dressing without being soggy. Roasted butternut squash adds sweetness that balances out the tart dressing, and salty capers. And of course, lots of Parmesan cheese. Because what kind of salad doesn’t have cheese?
The dressing is kind of like Italian dressing. Avocado oil, red wine vinegar, garlic, shallots, and a tiny bit of honey. It’s tangy, flavorful, with a tiny bit of sweet. It’s delicious, and you can use it for more than just this salad.
This Brussels sprout salad is crunchy, salty, tangy, and fresh tasting. It’s an easy way to eat vegetables you may not otherwise eat, and makes the perfect meal out on the backporch when it’s finally nice and sunny. A glass of your favorite white wine makes it perfect!
Brussels Sprout Panzanella Salad
This easy to make Brussels sprout salad is full of sweet roasted squash, salty Parmesan, and crunchy toasted bread. A tangy Italian vinaigrette brings it all together.
- 1 small butternut squash peeled and cubed
- 4 slices thick cut sourdough bread cubed
- 2 tablespoons olive oil divided
- 2 pounds Brussels sprouts shaved thin on a mandolin
- 2 tablespoons capers drained
- 1/4 cup shaved Parmesan cheese
- 1/4 cup avocado oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/2 small shallot
- 1 clove garlic
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Sea salt and fresh ground pepper to taste
Preheat oven to 400 degrees F. Line two sheet pans with parchment paper.
On one spread the squash cubes. Drizzle with half the olive oil and season with salt and pepper. Toss to coat.
On the second, add the bread. Drizzle with remaining oil, and season with salt and pepper. Toss to coat.
Put both pans in the oven. The bread should take 10-12 minutes or until it’s toasty and browned and crisp. Remove.
The squash will take 20-25 minutes and will be tender and browned. Remove.
Let both cool and add to a large bowl with the Brussels sprouts, capers, and cheese.
Put the dressing ingredients in a blender and blend until smooth. Taste and adjust the seasonings to your preference.
Toss the salad with the dressing and serve immediately.
Calories: 290kcalCarbohydrates: 23gProtein: 8gFat: 21gSaturated Fat: 3gSodium: 183mgPotassium: 896mgFiber: 9gSugar: 7gVitamin A: 1717IUVitamin C: 195mgCalcium: 100mgIron: 3mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.