Butternut Squash and Smashed Brussels Sprout Salad with Beans Bacon and Blue Cheese (& Balsamic Vinaigrette)

Yes, this is another Smashed Brussels Sprout Salad!

Ever wondered how to separate Brussels sprouts into leaves? This Smashed Brussels Sprout HACK is for you!

What are smashed Brussels sprouts?

Smashed Brussels sprouts are whole Brussels sprouts that are literally crushed so the leaves separate into tender, ruffled layers. 

Why smash Brussels sprouts into leaves?

Smashing Brussels sprouts makes them more tender and pleasant on the palate. It also breaks their cell walls to make them more receptive to the salad dressing. Also it eliminates the Brussels sprout core, which is so unpleasant to eat.

How do I smash Brussels sprouts?

Cut a V-shaped notch from the base of each Brussels sprout to remove the core. Smash each sprout 3–4 times with a heavy pot, separate into leaves, wash, dry, lightly salt, and set aside.

Can I make this Butternut Squash and Smashed Brussels Sprout Salad with Beans Bacon and Blue Cheese ahead of time?

Yes! This salad is great for meal prep. I think it gets even better as it sits. But if you are making it for guests, you can roast the butternut squash, prep the Brussels sprouts, and make the dressing up to 3 days in advance. Store everything separately.  You can toss hours before the guests arrive, but toss with dressing closer to consuming.

Is this salad good served warm or cold?

Both! It’s excellent slightly warm but it also holds up beautifully at room temperature, making it ideal for entertaining or potlucks. And I love it leftover straight from the fridge.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Want more Smashed Brussels Sprouts Salads?

Check THESE out!

Butternut Squash and Smashed Brussels Sprout Salad with Beans Bacon and Blue Cheese (& Balsamic Vinaigrette)

Servings

3-4

servings

Ingredients

• 1/2 lb Brussels sprouts (about 10-12 medium sprouts)

• 2 lb. butternut squash

• 1-1/2 tbsp your preferred neutral oil, such as avocado or grapeseed

• 6 pieces of cooked bacon, coarsely chopped

• 3 oz. blue cheese (I prefer a mildly veined one such as Pt. Reyes)

• 2 cups canned white beans, such as Cannelini or Great Northern

• Kosher salt

• black pepper

• Balsamic Vinaigrette

• 2 tsp Dijon mustard

• 1 tbsp honey

• 1-2 garlic cloves (one if it is large)

• 4 tbsp balsamic vinegar

• 8 tbsp extra virgin olive oil

• Kosher salt

• black pepper

Directions

• Prep the Brussels sprouts: Trim the ends of each sprout and make a small v-shaped cut into the base to pull away the core. Place the sprouts onto a cutting board and, using a sturdy fry pan or heavy bottomed pot, gently smash them one at a time until they flatten and begin to separate into individual leaves. Wash the leaves and spin them dry. Transfer the Brussels sprout leaves to a large bowl, sprinkle with about 1/2 tsp kosher salt, and toss well. Let them sit while you prepare the rest of the salad. This brief salting softens the leaves, brings out their natural sweetness, and tones down their bitterness dramatically.
• Roast the butternut squash: Prepare a sheet pan with parchment paper and preheat oven to 400° F. Peel and cut the butternut squash into 1/2 inch dice. Toss the butternut squash with the neutral oil and sprinkle with Kosher salt. Roast until golden brown, about 35 minutes. Cool to room temperature. 
• Assemble the salad: Give the smashed Brussels sprouts a coarse chop, then transfer to a large bowl. When the squash is cool enough to handle, combine with the brussels sprouts, beans, bacon and blue cheese, then dress as generously as desired. Season to taste with salt and pepper.
• Balsamic Vinaigrette
• Combine the Dijon mustard, honey, garlic and vinegar in a pint sized mason jar. Using an immersion blender (you could also use a regular, top loading blender), blend until combined. While blending, slowly drizzle in the olive oil, to emulsify into the dressing. Season to taste with Kosher salt and black pepper.
  

Did you make this recipe?

Tag @thesaladwhisperer on Instagram and hashtag it with