Roasted Brussels Sprouts and Butternut Squash Salad Recipe

If you’re looking for a side that’s both cozy and vibrant, I’ve got just the thing for you—a **Roasted Brussels Sprouts and Butternut Squash Salad Recipe** that’s become a staple in my kitchen. It’s sweet, savory, and packed with textures that’ll make your taste buds dance. Trust me, once you try this salad, especially around the holidays or any family dinner, you’ll find yourself making it again and again!

this …

Ingredients You’ll Need

The magic of this Roasted Brussels Sprouts and Butternut Squash Salad Recipe is in choosing fresh, quality produce and balancing sweet, savory, and crunchy textures. You’ll want firm Brussels sprouts and a sweet, ripe butternut squash for the best flavor. Since pecans and dried cranberries bring depth and chewiness, look for good-quality versions—they really shine here.

• Brussels sprouts: Look for bright green, firm ones with tight leaves and no yellowing.
• Olive oil: Use a good extra virgin variety; it helps caramelize the veggies beautifully.
• Salt: Just enough to enhance flavor without overwhelming the natural sweetness.
• Butternut squash: Choose one that feels heavy for its size and has no soft spots—this means it’s fresh and sweet.
• Maple syrup: Adds a lovely caramelized sweetness to the squash—real maple syrup is worth it here.
• Ground cinnamon: A touch brings out the warmth and depth in the squash.
• Pecan halves: Toast these gently for that irresistible crunch and intensified nutty flavor.
• Dried cranberries: Tart and chewy, balancing the richness of the roasted veggies.

Variations

I love how adaptable this Roasted Brussels Sprouts and Butternut Squash Salad Recipe is—you can easily tweak it to fit your mood or what’s in your pantry. I sometimes swap out pecans for walnuts or add a sprinkle of feta for creaminess.

• Nut-Free Variation: Replace pecans with toasted pumpkin seeds, which give a similar crunch with a slightly different flavor.
• Spice It Up: I’ve added a pinch of cayenne or smoked paprika to the roasted veggies for a bit of warmth—highly recommend if you like a kick.
• Seasonal Twist: Swap cranberries for chopped pomegranate seeds in winter for a fresh, juicy burst.
• Make It Vegan: This recipe is naturally vegan, but adding a maple-mustard vinaigrette could boost flavor even more.

How to Make Roasted Brussels Sprouts and Butternut Squash Salad Recipe

Step 1: Prepping and Roasting the Brussels Sprouts

Start by preheating your oven to 400°F. While that’s warming up, trim off the ends of about 3 cups of Brussels sprouts and peel away any yellow or damaged outer leaves. Then slice each sprout in half. Toss the halved sprouts in a medium bowl with 2 tablespoons of olive oil and a pinch of salt—this seasoning is key to bringing out their caramelized flavor. Spread them cut side down on a foil-lined baking sheet. Roast for about 20-25 minutes, flipping halfway through to promote even browning. You’ll want those cut sides nicely golden and a little charred but not burnt. This roasting step is where the magic happens; the sprouts develop that rich, almost sweet flavor I adore.

Step 2: Roasting the Butternut Squash

While the sprouts roast, prep the butternut squash by peeling, seeding, and cutting it into roughly 1-inch cubes—aim for about 4 cups. In another bowl, toss the squash with 1 tablespoon of olive oil, 3 tablespoons of maple syrup, and ½ teaspoon of ground cinnamon. This combo adds a warm sweetness that perfectly complements the savory sprouts. Spread the cubes on a separate foil-lined baking sheet and place it in the oven alongside the Brussels sprouts. Roast for 20-25 minutes, turning once halfway through, until the squash is tender and caramelized. I like how the cinnamon gently rounds out the flavor—trust me, it’s worth it.

Step 3: Toasting the Pecans

Next up: pecans! Toast 2 cups of pecan halves on a parchment-lined baking sheet at 350°F for about 5 minutes. Keep a close eye—they can burn quickly, so check after 5 minutes and watch every minute after that until they’re slightly darker and fragrant. This step adds a deep nuttiness and crunch that lifts the salad straight to another level.

Step 4: Combining and Tossing It All Together

Once everything is roasted and toasted, combine the Brussels sprouts, butternut squash, toasted pecans, and 1 cup of dried cranberries in a large mixing bowl. If you want a sweeter kick, drizzle 2 to 4 tablespoons of maple syrup, starting with less and adding more to your taste, then toss gently to combine all those delicious flavors. The dried cranberries provide that beautiful tart contrast that balances the maple’s sweetness and the nutty roasted veggies. This salad is such a crowd-pleaser—I promise it’ll disappear fast!

How to Serve Roasted Brussels Sprouts and Butternut Squash Salad Recipe

Garnishes

I usually finish this salad with a sprinkle of fresh chopped parsley or a few crumbled goat cheese crumbles when I want it a little more indulgent. A tiny drizzle of balsamic glaze is a delightful option too, adding a tart and glossy finish I absolutely adore.

Side Dishes

This salad pairs wonderfully with roasted turkey or chicken if you’re serving it for Thanksgiving. For more casual meals, I love it alongside grilled sausages or paired with crusty bread and a light soup for a cozy, veggie-packed lunch.

Creative Ways to Present

For holiday gatherings, I’ve laid this salad out on a large platter and sprinkled extra pecans and cranberries on top for the wow factor. Another time, I served it in hollowed-out mini pumpkins—such a fun and festive touch that guests loved!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge. The salad keeps nicely for up to 3 days, though you might want to add a little fresh crunch like toasted nuts or greens before serving again.

Freezing

I don’t recommend freezing this salad since the roasted vegetables lose their texture, and the dried cranberries can get chewy. It’s best enjoyed fresh or within a few days refrigerated.

Reheating

If you prefer your salad warm, I reheat just the roasted vegetables in a 350°F oven for about 5-7 minutes to bring back some crispness before tossing in the nuts and cranberries—this keeps everything tasty and not soggy.

FAQs

Final Thoughts

This Roasted Brussels Sprouts and Butternut Squash Salad Recipe holds a special place in my heart—the mix of caramelized veggies with sweet maple and tart cranberries never fails to impress. It’s both comforting and fresh, perfect for cozy dinners or festive occasions. I hope you enjoy making and sharing this salad as much as my family and I do. Grab those Brussels sprouts, fire up the oven, and savor every bite—you’re going to love it!

Print