If you love the cozy flavors of fall and want a salad that’s both hearty and bursting with natural sweetness, you’re going to adore this Roasted Brussels Sprouts and Butternut Squash Salad Recipe. It’s one of those recipes I find myself coming back to again and again during the cooler months. Between the caramelized brussels sprouts, spiced butternut squash, crunchy pecans, and tart cranberries, this salad hits all the notes for something comforting yet fresh. Let me walk you through exactly how I make it so you can get the best results every time.
Why You’ll Love This Recipe
- Perfect Balance: The natural sweetness of butternut squash pairs beautifully with the slight bitterness of Brussels sprouts, making every bite interesting.
- Easy to Roast Together: You can roast both veggies at once, which saves time and effort without compromising flavor.
- Added Crunch and Tartness: Toasted pecans and dried cranberries bring texture and a pop of tartness that lifts the dish.
- Versatile and Crowd-Pleasing: Whether it’s a casual weeknight or Thanksgiving dinner, this salad fits right in.
Ingredients You’ll Need
These ingredients come together so well because each one adds a unique flavor or texture. When I shop for the Brussels sprouts and butternut squash, I look for firm, bright ones without blemishes to get the freshest taste possible.
- Brussels sprouts: Fresh and firm with tight leaves for roasting to crisp perfection.
- Olive oil: A good quality extra virgin olive oil gives richness and helps with caramelization.
- Salt: Just enough to enhance the natural flavors while roasting.
- Butternut squash: Peeled and cut into 1-inch cubes for even roasting and tenderness.
- Maple syrup: Adds a subtle sweetness and pairs perfectly with the cinnamon on the squash.
- Ground cinnamon: A warm spice note that makes the squash taste cozy and inviting.
- Pecan halves: Toasted until slightly darker for maximum crunch and flavor.
- Dried cranberries: For a tart contrast that brightens up the whole salad.
Variations
I love how flexible this Roasted Brussels Sprouts and Butternut Squash Salad Recipe is—over time, I’ve tweaked it to match what I have on hand or dietary preferences. Feel free to make it your own!
- Add protein: Sometimes I toss in some cooked quinoa or roasted chicken to make this salad a full meal.
- Make it vegan: This recipe is naturally vegan-friendly, but double-check that your maple syrup is pure if you’re strict.
- Swap nuts: Walnuts or almonds make great alternatives if pecans aren’t your favorite or you need a nut-free option.
- Spice it up: Sprinkle a pinch of smoked paprika or chili flakes if you want a little kick.
How to Make Roasted Brussels Sprouts and Butternut Squash Salad Recipe
Step 1: Prep Your Veggies Right
Start by trimming the ends off the Brussels sprouts and peeling away any yellow or damaged leaves. I slice each sprout in half to ensure they cook quickly and get that coveted caramelization on the cut side. For the butternut squash, peel it, remove the seeds, and chop into 1-inch cubes—this size is just right to soften nicely in the oven without drying out.
Step 2: Roast the Brussels Sprouts
Preheat your oven to 400°F. Toss the Brussels sprouts in olive oil and salt, then arrange them cut side down on a foil-lined baking sheet. Roast for about 20 to 25 minutes. Around the last 5 to 10 minutes, flip them for even browning. You’ll want a nice char that’s deep golden but not blackened — this step brings out that rich, nutty flavor I love.
Step 3: Roast the Butternut Squash
While the Brussels sprouts are roasting, mix your cubed squash with olive oil, maple syrup, and cinnamon. Spread them evenly on a separate foil-lined baking sheet and roast at 400°F for 20 to 25 minutes too, turning halfway through. The squash should be tender and slightly caramelized. Pro tip: I usually roast both trays in the oven at the same time—just swap positions halfway so everything cooks evenly!
Step 4: Toast the Pecans
Set your oven to 350°F and line a baking sheet with parchment paper. Spread the pecans out and toast for about 5 minutes, watching carefully so they don’t burn. They should darken slightly and smell fragrant, adding a beautiful crunch to your salad.
Step 5: Toss It All Together
Once everything is cool enough to handle, combine the roasted Brussels sprouts, butternut squash, toasted pecans, and dried cranberries in a large bowl. If you like it a bit sweeter, drizzle on a tablespoon or two of maple syrup and toss gently—start with less, because it’s easy to add more but hard to fix if you overdo it!
Pro Tips for Making Roasted Brussels Sprouts and Butternut Squash Salad Recipe
- Halve Brussels Sprouts for Crispiness: Cutting them in half exposes more surface area and crisps up beautifully—don’t skip this step!
- Don’t Overcrowd the Baking Sheet: Giving your veggies some space helps them roast instead of steam, so use two trays if needed.
- Watch Pecans Like a Hawk: They burn fast, so set a timer and check frequently during toasting to avoid bitterness.
- Start with Less Maple Syrup: It’s easy to add sweetness later, so add syrup gradually and taste as you go.
How to Serve Roasted Brussels Sprouts and Butternut Squash Salad Recipe
Garnishes
I love adding a sprinkle of crumbled goat cheese or feta right before serving for a creamy tang that contrasts the sweetness perfectly. Sometimes fresh herbs like chopped parsley or sage elevate the flavors and add a pop of color.
Side Dishes
This salad pairs beautifully with roast chicken or turkey, making it a stellar side for holiday meals. It’s also great alongside grain dishes like quinoa or barley for a complete vegetarian feast.
Creative Ways to Present
For a festive touch, try serving this salad in a hollowed-out butternut squash bowl—my guests always ask how I did it! Or layer it in a glass trifle dish to show off the colors if you’re bringing it to a potluck.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The pecans stay crunchy if you keep them separate and toss them in just before serving leftovers.
Freezing
Since the texture of roasted veggies changes after freezing, I don’t recommend freezing this salad. But you can freeze the roasted Brussels sprouts or squash separately for up to 2 months if you want to prep ahead.
Reheating
Reheat the roasted veggies in a 350°F oven for about 10 minutes to warm through while keeping some of their crispiness, then toss with fresh cranberries and nuts afterward for the best texture.
FAQs
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Can I make this Roasted Brussels Sprouts and Butternut Squash Salad Recipe ahead of time?
Yes! You can roast the Brussels sprouts and butternut squash a day ahead and store them separately in airtight containers. Toss them with pecans and cranberries just before serving to keep the textures fresh.
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What if I don’t have maple syrup?
You can substitute honey or agave nectar for the maple syrup. Both will add sweetness and help with caramelization, although the flavor will be slightly different.
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Can I use frozen Brussels sprouts or butternut squash?
While fresh vegetables roast best for this recipe, you can use frozen if you thaw and dry them well before roasting. Keep in mind frozen veggies may release more water and won’t get as crispy.
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Is this recipe suitable for vegans?
Absolutely! This salad is naturally vegan, using maple syrup for sweetness and no animal products. Just be sure to use pure maple syrup for strict vegan diets.
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How do I prevent the Brussels sprouts from becoming bitter when roasting?
Make sure to trim and remove any yellow or damaged leaves, and roast them cut side down at a high temperature for caramelization. Flipping them only once near the end helps avoid bitterness caused by overcooking.
Final Thoughts
This Roasted Brussels Sprouts and Butternut Squash Salad Recipe feels like a hug in a bowl—warm, sweet, and a little nutty all at once. It’s truly one of those dishes that can become a staple in your rotation because it’s easy to make, healthy, and so satisfying. I hope you get to try it soon and that it brings as much joy to your table as it does to mine. Trust me, your family and friends are going to be asking for seconds!
Print
Roasted Brussels Sprouts and Butternut Squash Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A festive and flavorful side dish perfect for Thanksgiving, featuring roasted Brussels sprouts and cinnamon-spiced butternut squash tossed with toasted pecans and dried cranberries, finished with a touch of maple syrup for sweetness.
Ingredients
Roasted Brussels Sprouts:
- 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- ¼ teaspoon salt, or to taste
Roasted Butternut Squash:
- 1 ½ lb butternut squash, peeled, seeded, and cubed into 1-inch cubes (about 4 cups uncooked)
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
Other Ingredients:
- 2 cups pecan halves
- 1 cup dried cranberries
- 2-4 tablespoons maple syrup (optional, for additional sweetness)
Instructions
- Preheat Oven and Prepare Brussels Sprouts: Preheat your oven to 400°F (200°C). Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil. Trim the ends of the Brussels sprouts and remove any yellow leaves. Slice each Brussels sprout in half.
- Toss and Roast Brussels Sprouts: In a medium bowl, toss the halved Brussels sprouts with 2 tablespoons olive oil and salt to taste. Arrange them cut side down on the prepared baking sheet. Roast in the oven for 20-25 minutes, turning them over during the last 5-10 minutes to ensure even browning. The cut sides should be nicely charred but not blackened.
- Prepare Butternut Squash: In another medium bowl, combine the cubed butternut squash with 1 tablespoon olive oil, maple syrup, and ground cinnamon. Toss to coat evenly.
- Roast Butternut Squash: Place the squash in a single layer on a foil-lined baking sheet. Roast in the oven at 400°F alongside the Brussels sprouts (on a separate baking sheet) for 20-25 minutes, turning once halfway through cooking, until the squash is tender and caramelized.
- Toast Pecans: Increase oven temperature to 350°F if needed or use a preheated 350°F oven. Line a baking sheet with parchment paper and spread pecan halves evenly. Toast for about 5 minutes, watching closely to prevent burning. Pecans should darken and become fragrant.
- Combine Ingredients: In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Toss gently to mix.
- Add Optional Sweetness: If desired, add 2 tablespoons of maple syrup, toss gently, then taste and add up to 2 more tablespoons for extra sweetness, mixing well after each addition.
Notes
- You can roast Brussels sprouts and butternut squash simultaneously on separate baking sheets placed on the same oven rack for convenience.
- When toasting pecans, watch them carefully since they can burn quickly; check frequently after 5 minutes.
- Maple syrup is optional for adjusting the sweetness of the final dish to your preference.
- Ensure Brussels sprouts are roasted cut side down first to encourage caramelization and prevent sogginess.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
