Roasted Butternut Squash & Shaved Brussels Sprouts Salad

Fall is full of wonderful flavors!  This salad has many of those wonderful flavors in it!  This salad is also dairy free and nut free!  In fact it is free of the top 8 most common allergens!

Salads are often a great choice for those with food allergies.  However, it can be boring eating just lettuce and vegetables all of the time.  One of the perils of salads for food allergies is nuts!!  Nuts are great in salads, but not if you are allergic to them!  For this salad, I used toasted sunflower seeds to add a great texture and taste to the salad.  The nutty, rich flavor of the sunflower seeds balances the sweetness of the cranberries and the squash and the bitterness of the brussel sprouts.  And aren’t we all looking for balance in life!  Ha!!

One of the other easiest allergy cooking tips I can give you, is to roast vegetables in olive oil!  It is an easy way to get lots of flavor in your food without using butter or other forms of dairy to sauté or cook with!  Roasting the butternut squash brings out a great hearty flavor, to the already sweet squash!  This combined with other wonderful ingredients & topped with a balsamic dressing make it so yummy!!!

I hope you enjoy this salad!



Roasted Butternut Squash & Shaved Brussels Sprouts Salad

Ingredients For Salad

-10 oz raw, shaved brussels sprouts

-1/2 cup dried cranberries

-1/4 cup roasted, unsalted sunflower seeds

-2 pieces bacon

-2 cups butternut squash chunks

-2 tablespoons olive oil

-1/4 tsp salt

-1/4 tsp pepper


Ingredients for Balsamic Dressing

-1/2 cup olive oil

-4 tablespoons balsamic vinegar

-1/4 tsp salt

-1/4 tsp pepper



  1. Preheat oven to 400F.  Cut butternut squash into 1″ chunks or buy pre-cut.  Place butternut squash on a sheet pan and drizzle with olive oil, salt & pepper.  Mix together by tossing with your hands and then spread it out on the sheet pan.  Roast in the oven for 25 minutes or till desired doneness.
  2. Pan fry two pieces of bacon until crispy.  Set on a paper towel to cool.
  3. Make dressing by combing olive oil, balsamic vinegar, salt, & pepper in a jar.  Stir or shake to mix together.  Set aside.
  4. Clean and grate brussels sprouts or buy pre-shaven brussels sprouts.  Crumble or chop bacon into 1/4″ pieces.  Place shaved brussels sprouts in a bowl.  Then top with dried cranberries, sunflower seeds, bacon, and butternut squash.
  5. Drizzle with the balsamic dressing and enjoy!





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I'm a gal, mama, wife, business owner and my family and I have food allergies! Follow me for allergy free cooking!

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