If you’re looking for a vibrant, cozy, and flavor-packed salad to elevate your fall meals or holiday table, I’ve got just the thing for you. This Roasted Brussels Sprouts and Butternut Squash Salad Recipe brings together caramelized Brussels sprouts, sweet cinnamon-kissed butternut squash, crunchy pecans, and tart cranberries in one glorious bowl. Trust me, you’ll want to make this again and again once you try it!
Why You’ll Love This Recipe
- Perfectly Balanced Flavors: Sweet, savory, and tart notes play so beautifully here, making every bite exciting.
- Easy to Prep: Mostly roasting and tossing means you can have this ready with minimal fuss.
- Highly Versatile: Enjoy it as a side, a light meal, or even add it to your holiday feast.
- Crowd-Pleaser: My family goes crazy for this—consider yourself warned!
Ingredients You’ll Need
This salad is straightforward but packed with love. The roasted veggies bring out deep, caramelized flavors, and the pecans and cranberries add much-needed contrast and crunch.
- Brussels sprouts: Fresh and firm, trimming the ends and removing yellow leaves helps with even roasting and taste.
- Olive oil: A good quality olive oil works best for roasting to get that lovely golden color.
- Salt: To bring out the natural flavors of the veggies while roasting.
- Butternut squash: Peeled and cubed into 1-inch pieces so it roasts evenly and gets tender just right.
- Maple syrup: This adds natural sweetness and deep flavor, especially paired with cinnamon.
- Cinnamon: Just a hint goes a long way to bring warmth to the butternut squash.
- Pecan halves: Toasted pecans provide a toasty crunch; don’t skip the toasting step!
- Dried cranberries: Their tartness adds a refreshing contrast to the sweet and savory roasted elements.
Variations
I really enjoy customizing this Roasted Brussels Sprouts and Butternut Squash Salad Recipe depending on the season and what’s in my pantry. Feel free to play with add-ins and dressings to make it your own.
- Add some protein: When I want a heartier dish, tossing in some cooked quinoa or even crispy bacon elevates this salad beautifully.
- Make it vegan-friendly: Swap honey or extra maple syrup for any sweetener—you’ll still get all the natural sweetness without animal products.
- Seasonal twists: In spring, I swap cranberries for pomegranate seeds; they add a fresh pop and lovely jewel-toned color.
- Spice it up: Adding a pinch of cayenne or smoked paprika to the roasting veggies is a game-changer if you love a little heat.
How to Make Roasted Brussels Sprouts and Butternut Squash Salad Recipe
Step 1: Prep and Roast Brussels Sprouts
First, preheat your oven to 400°F. I like to line a baking sheet with foil and lightly brush it with olive oil—that way your Brussels sprouts won’t stick and cleanup is a breeze. Trim the ends off your Brussels sprouts and get rid of any yellow leaves so you’re left with fresh green gems. Slice each sprout in half for faster roasting and better caramelization. Toss them in a bowl with 2 tablespoons of olive oil and a pinch of salt. Spread them out cut-side down on your baking sheet, and roast for about 20-25 minutes. Around the last 10 minutes, flip them so both sides get that lovely golden-brown color without burning. Keep an eye on them—I’ve learned that charred, not blackened, is the sweet spot.
Step 2: Roast the Butternut Squash with Cinnamon and Maple
While the Brussels sprouts are roasting, grab another baking sheet for your butternut squash. Peel, seed, and cube the squash into 1-inch pieces—it helps them roast evenly and quickly. Toss the cubes with 1 tablespoon of olive oil, maple syrup, and cinnamon until everything is coated well. Spread them out in a single layer and roast at 400°F for 20-25 minutes, turning halfway through so all sides soften and caramelize. One of my favorite tips? Roasting both veggies in the oven at the same time on different racks saves loads of time and keeps things easy.
Step 3: Toast the Pecans
Don’t skip toasting your pecans—it turns them from just nuts into a crunchy, aromatic delight. Line a baking sheet with parchment paper and toast pecan halves in a 350°F oven for about 5 minutes. Be vigilant here because pecans can burn quickly! Keep a close look after 5 minutes and toss or remove them once they’re golden and slightly darker in color.
Step 4: Assemble Your Roasted Brussels Sprouts and Butternut Squash Salad Recipe
In a large bowl, combine your perfectly roasted Brussels sprouts and butternut squash with the toasted pecans and dried cranberries. I like to fold everything gently so the squash doesn’t get mushy. If you have a sweet tooth, drizzle 2 tablespoons of maple syrup over the salad and toss again; start small because you can always add more. The splash of syrup brightens each bite and pulls all the flavors together beautifully.
Pro Tips for Making Roasted Brussels Sprouts and Butternut Squash Salad Recipe
- Don’t overcrowd the pan: Giving each piece space ensures those beautiful caramelized edges we all crave.
- Watch pecans closely: Burning happens fast—set a timer and check frequently to avoid bitterness.
- Adjust sweetness gradually: Maple syrup is great, but adding little by little keeps your salad perfectly balanced.
- Don’t skip flipping the sprouts: It may seem tedious, but flipping them mid-roast is the secret to even crispness.
How to Serve Roasted Brussels Sprouts and Butternut Squash Salad Recipe
Garnishes
I love adding a little extra punch with crumbled goat cheese or feta. It adds creaminess that pairs wonderfully with the sweetness and crunch. Toasted pumpkin seeds sprinkled on top also bring a delightful texture and festive look.
Side Dishes
This salad pairs beautifully with roasted chicken or turkey, which makes it a natural fit for Thanksgiving dinners. I also enjoy it alongside a bowl of quinoa or creamy mashed potatoes for a full meal.
Creative Ways to Present
For holiday dinners, I like serving this salad in a big wooden bowl with some fresh herbs like thyme or rosemary tucked around the edges for a rustic, cozy vibe. Another fun idea: serve it in individual mason jars for a casual gathering or potluck—it makes it easy to transport and look super charming.
Make Ahead and Storage
Storing Leftovers
Leftovers keep really well in an airtight container in the fridge for 3-4 days. I like to keep the cranberries separate if I’m planning to store it for longer because they can get a bit chewy after a while.
Freezing
I haven’t personally frozen this salad because the texture of roasted veggies tends to get softer after freezing and thawing. However, you can freeze the raw butternut squash or Brussels sprouts separately to roast fresh later, which I do when I buy in bulk.
Reheating
If you want to reheat leftovers, I recommend warming them gently in a skillet over medium heat for a few minutes to bring back the crisp edges. Avoid microwaving whenever possible to keep the texture intact.
FAQs
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Can I make the Roasted Brussels Sprouts and Butternut Squash Salad Recipe ahead of time?
Yes! You can roast the Brussels sprouts and butternut squash a day ahead, then assemble the salad just before serving to keep everything fresh and vibrant.
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What can I use instead of pecans?
If pecans aren’t your thing, toasted walnuts or almonds make excellent substitutes and still provide great crunch and flavor.
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Is this salad suitable for a vegan diet?
Absolutely! This recipe is naturally vegan, especially if you use pure maple syrup as your sweetener.
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How can I make this salad less sweet?
You can reduce or omit the maple syrup in the butternut squash and skip adding extra syrup during assembly. The natural sweetness of the squash and cranberries will still shine through.
Final Thoughts
This Roasted Brussels Sprouts and Butternut Squash Salad Recipe has become a staple in my kitchen when I want something that’s both comforting and a little special. I love how it’s quick yet feels thoughtful, and the flavors are invariably a hit with everyone at the table. If you haven’t tried roasting these veggies together and tossing them with pecans and cranberries, you’re missing out on a truly delightful combo. Go ahead and give it a whirl—you’ll thank yourself!
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
This vibrant Thanksgiving side dish features perfectly roasted Brussels sprouts and cinnamon-spiced butternut squash, complemented by toasted pecans and sweet dried cranberries. Finished with a touch of maple syrup for added warmth and sweetness, this recipe is a healthy, colorful, and flavorful addition to any holiday meal.
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 pieces (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 extra sweetness)
Instructions
- Preheat and Prepare Brussels Sprouts: Preheat your oven to 400°F (205°C). Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil. Trim the ends and remove yellow leaves from the Brussels sprouts, then slice each sprout in half.
- Toss Brussels Sprouts: In a medium bowl, combine the halved Brussels sprouts with 2 tablespoons of olive oil and ¼ teaspoon salt (or to taste). Toss well to coat evenly.
- Roast Brussels Sprouts: Spread the Brussels sprouts cut side down on the prepared baking sheet. Roast in the oven for 20-25 minutes, turning once during the last 5-10 minutes to ensure even browning. The cut sides should be nicely charred but not blackened.
- Prepare Butternut Squash: On another foil-lined baking sheet lightly greased with 1 tablespoon of olive oil, place the peeled and cubed butternut squash. In a bowl, toss the squash with 1 tablespoon olive oil, 3 tablespoons maple syrup, and ½ teaspoon ground cinnamon until thoroughly coated.
- Roast Butternut Squash: Spread the squash in a single layer and roast at 400°F (205°C) for 20-25 minutes, turning once halfway through, until tender and caramelized.
- Toast Pecans: Meanwhile, line a baking sheet with parchment paper and toast the pecan halves in a preheated 350°F (175°C) oven for about 5 minutes, watching carefully to prevent burning. Remove once they deepen in color and have a toasted aroma.
- Assemble the Dish: In a large mixing bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Toss gently to mix all the ingredients well.
- Add Optional Maple Syrup: If you prefer a sweeter dish, drizzle 2 tablespoons of maple syrup over the mixture and toss to combine. Taste and add additional maple syrup, up to 4 tablespoons total, as desired.
- Serve: Serve warm or at room temperature as a colorful and festive side dish for your Thanksgiving meal or any autumn occasion.
Notes
- You can roast Brussels sprouts and butternut squash simultaneously on two baking sheets placed on the same oven rack to save time.
- Watch pecans closely when toasting as they can burn quickly.
- Adjust the salt and maple syrup according to taste preference for balance between savory and sweet.
- The dish is best enjoyed fresh but can be stored in the refrigerator for up to 3 days and gently reheated.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 13 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
