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  1. Brussels Sprouts, Squash & Rice Salad

Brussels Sprouts, Squash & Rice Salad

00:45:00 10 servings, 1 cup (250 mL) each
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10 servings, 1 cup (250 mL) each

Searching for a side dish that is anything but ordinary? Our Brussels Sprouts, Squash & Rice Salad might be just what you are looking for. Itn addition to being full of fresh fall flavour, it makes enough to serve a crowd.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Spread squash onto foil-covered rimmed baking sheet. Drizzle with 2 Tbsp. dressing; stir to evenly coat squash with dressing.
  • Bake 20 to 25 min. or until squash is tender.
  • Combine Brussels sprouts and cheese. Cover large platter with spinach; top with squash, then Brussels sprouts mixture. Add rice, nuts and pomegranate seeds to platter.
  • Serve with remaining dressing.

Make Ahead

The ingredients for this satisfying salad can be prepared ahead of time. Refrigerate (in separate airtight containers) up to 2 days before using to assemble salad as directed. Or, you can instead assemble the salad as directed and refrigerate up to 6 hours. Serve with the remaining dressing as directed.

Food Facts

Brussels sprouts should have a fresh green colour, a firm body and tight fitting leaves. Remove any loose or yellowing leaves from stem of each sprout before using. Trim and discard ends of stems. Rinse sprouts, then drain.


  • 10 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 10 servings, 1 cup (250 mL) each
Calories 220
% Daily Value
Total fat 13g
Saturated fat 2.5g
Cholesterol 5mg
Sodium 280mg
Carbohydrate 22g
Dietary fibre 4g
Sugars 6g
Protein 6g
Vitamin A 80 %DV
Vitamin C 60 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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