This post may contain affiliate links.Read my disclosure policy.Butternut Squash Salad with shaved Brussels sprouts, pears, pomegranate, pecans, and Gorgonzola, drizzled with a maple-Dijon vinaigrette — a cozy fall side perfect for the holidays.

Fall Salad with Roasted Butternut Squash Instead of roasting Brussels sprouts for salad, I thinly shave them so they stay crisp and firm, then toss them with sweet roasted butternut squash, juicy pear slices, tart and sweet pomegranate arils, crunchy nuts, and creamy Gorgonzola cheese.A bright maple-Dijon vinaigrette ties everything together with the perfect balance of tangy and sweet.Enjoy it as a holiday side dish or prep it ahead for lunches with your favorite protein.

Why This Fall Salad WorksIf you don’t like Brussels sprouts, try them in a cold shaved Brussels sprout salad.Shredding softens the sprouts and creates a hearty base that’s a nice change from lettuce or kale.This is the salad I crave during this time of year! It’s so good, I wouldn’t change a thing.

Versatile for Any Occasion: It holds up beautifully in the fridge, making it perfect for weeknights, meal prep, or even your Thanksgiving table.Colorful and Flavorful: Eat the rainbow with this vibrant salad filled with both soft and crunchy textures and a mix of sweet and savory flavors.Nutritious and Filling: Brussels sprouts and butternut squash are rich in fiber and

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