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Close up shot of the sliced delicata squah salad with brussel sprouts

Cacao Roasted Brussel Sprout Salad

  • Author: Mikyla
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Roasting
  • Diet: Vegan

Description

Cacao Roasted Brussel Sprout Salad with squash and pomegranate seeds is the perfect winter salad. It’s full of rich flavors and beautiful too!

Ingredients

Scale
  • 2 delicata squash, sliced
  • 2 cups brussel sprouts, sliced
  • 1/2 cup pomegranate seeds 
  • 4 tablespoons olive oil
  • 1 teaspoon garlic powder 
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon powder 
  • 1/4 teaspoon chili powder 
  • 1 tsp. thyme
  • Pinch of cayenne pepper (optional)
  • 1 teaspoon raw cacao powder
  • 1/4 teaspoon black pepper
  • 1/4 cup vegan feta cheese 
  • 1/4 cup walnuts, chopped
  • 3 tablespoons coconut date caramel sauce from The Date Lady or make a smaller version of my homemade vegan date caramel sauce: 6 softened dates, 8 tablespoons warm water, 2 tablespoons tahini, and a pinch of salt.

Instructions

  1. Preheat the oven to 400 degrees. 
  2. First, wash and slice the veggies. Slice the squash in half, remove the seeds, and then slice into strips and the brussels can be cut in half. 
  3. Then in a medium bowl mix brussels with 2 tablespoons of olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1 teaspoon raw cacao powder, 1/4 teaspoon chili powder, and a pinch of cayenne pepper. Toss and evenly coat the brussels and then transfer them to a parchment-lined baking sheet to bake.
  4. In a bowl evenly coat the squash slices with the remaining 2 tablespoons olive oil, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon. Then spread the squash and brussel sprouts out evenly on a baking sheet and transfer to the oven to bake for 35 – 50 minutes. 
  5. The brussels should be slightly charred and crispy on the edges while the center should be soft enough to pick up with a fork. When they are done baking you can remove the veggies from the oven and transfer to a serving platter. 
  6. While the veggies are roasting, blend together dates, tahini, water, and a pinch of salt until smooth and creamy adding water slowly and enough till desired texture. This is if you are making a homemade date caramel sauce otherwise just drizzle with 3 tablespoons of salted caramel date sauce when the veggies are on the serving platter. 
  7. Garnish with pomegranate seeds, vegan feta crumbles, and crushed walnuts. Serve warm and enjoy!

Nutrition

  • Serving Size: 1/4 salad
  • Calories: 210

Keywords: roasted brussel sprouts, burssel sprout salad, pomegranate salad, cacao, brussel sprout and squash salad

Find it online: https://flaxandsugar.com/cacao-roasted-brussel-sprout-salad/