This sous vide butternut squash salad is the perfect antidote to boring weekday lunches. The butternut squash adds a subtle sweetness, and you’ll get an extra punch of flavor from pears, Brussels sprouts, and a homemade balsamic vinegar glaze.

This sous vide butternut squash salad comes with an extra punch of flavor from pears, Brussels sprouts and a homemade balsamic vinegar glaze.

Ever since I got a sous vide machine, I’ve become unstoppable with my meal prep. I used to think of meal prep as a long, arduous process that would take up most of my free time on the weekends. But when I discovered the Anova sous vide—a glorious machine that allows me to cook food straight from the freezer to absolute perfection by way of vacuum sealing and a water bath—meal prep Sundays became a hundred times quicker, easier, and more exciting.


The sous vide is perfect for cooking mains like pork loin or chicken breast, as well as side dishes or snacks, like hard-boiled eggs, veggies, and even curry… (If you’re curious to learn more about sous vide, I talk in more detail about this kitchen game changer here.)

This butternut squash salad is a current favorite in my sous vide meal prep rotation. If you don’t have a sous vide machine yet, you can still make this recipe with an oven. Roast your butternut squash in the oven at 400°F for 25-30 minutes.

This sous vide butternut squash salad comes with an extra punch of flavor from pears, Brussels sprouts and a homemade balsamic vinegar glaze.


Crunchy, tender, and slightly sweet, this sous vide butternut squash salad is the perfect antidote to boring weekday lunches. Although the butternut squash provides the subtle sweetness, and an extra punch of flavor comes from pears, honey, balsamic vinegar, and Italian seasonings.

On the nutrition side of things, the squash and Brussels sprouts are loaded with fiber, one of the most important factors in digestive health. They also provide several of the essential vitamins and minerals you need to feel refreshed and energized. In fact, one cup of brussels sprouts provides nearly the same amount of vitamin C as one cup of oranges. With that said, this salad shapes up to be an immune-boosting powerhouse too.

This sous vide butternut squash salad comes with an extra punch of flavor from pears, Brussels sprouts and a homemade balsamic vinegar glaze.
This sous vide butternut squash salad comes with an extra punch of flavor from pears, Brussels sprouts and a homemade balsamic vinegar glaze.
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This sous vide butternut squash salad comes with an extra punch of flavor from pears, Brussels sprouts and a homemade balsamic vinegar glaze.

Sous Vide Butternut Squash Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Sous Vide
  • Cuisine: American
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Description

This sous vide butternut squash salad is the perfect antidote to boring weekday lunches. The butternut squash adds a subtle sweetness, and you’ll get an extra punch of flavor from pears, Brussels sprouts, and a homemade balsamic vinegar glaze.

Ingredients

Scale
  • 1 medium butternut squash
  • 3 tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup balsamic vinegar
  • 3 tablespoons honey
  • 1 teaspoon Italian seasoning
  • 1 pound fresh Brussels sprouts
  • 1 large, fresh red pear

Instructions

  1. Preheat Anova sous vide to 194°F.
  2. Trim and peel the squash with a sharp knife. Remove the seeds using a spoon. Slice into even, half-moon-shaped pieces. The pieces should be about ¾-inch thick.
  3. Arrange your squash pieces in an even layer in one or two sous vide bags. Sprinkle with oil, salt, and pepper. Seal the bags with a hand pump or a vacuum sealer.
  4. When the water bath is ready, drop the bags into it and cook for 30 minutes.
  5. In the meantime, combine vinegar, honey, and Italian seasoning in a small saucepan over medium-low heat. Simmer 5–6 minutes or until mixture reduces by two-thirds and thickens.
  6. Remove tough root ends from the Brussel sprouts and thinly slice them; place in microwave-safe bowl. Cover and cook on high heat for 4 minutes. Drain well.
  7. Cut pear in half and remove core, then slice.
  8. To serve, divide Brussel sprouts evenly on four serving plates, add pear slices and sous vide butternut squash. Drizzle with the balsamic sauce. Add more salt and pepper if needed. Enjoy!

Notes

You may also cook the butternut squash in the oven. Heat your oven to 400°F. Follow step 2 to prepare the butternut squash, then arrange the pieces in a single layer in a large baking sheet (use two baking sheets if necessary.) Season with a little olive oil, salt and pepper, then roast for 25-30 minutes. Follow step 5 to 8 to finish the salad.

Nutrition

  • Serving Size: 1
  • Calories: 223
  • Sugar: 20.5g
  • Sodium: 71mg
  • Fat: 11.2g
  • Saturated Fat: 1.7g
  • Carbohydrates: 31.6g
  • Fiber: 5.3g
  • Protein: 4.2g
  • Cholesterol: 1mg

About the Author

Sharon Chen, StreetSmart Kitchen
Sharon Chen

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.