Roasted Brussels Sprouts and Butternut Squash Salad Recipe

If you’re looking for a hearty, comforting side dish that feels like a warm hug on a plate, I can’t recommend this Roasted Brussels Sprouts and Butternut Squash Salad Recipe enough. It’s one of those perfect fall recipes that combine sweet, savory, and crunchy all in one bowl. I absolutely love how the caramelized maple syrup coats the butternut squash while the Brussels sprouts get a lovely crisp edge — plus the toasted pecans and tart cranberries add the perfect pop of texture and flavor. Trust me, you’ll want to make this your go-to salad this season!

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Ingredients You’ll Need

The magic in this Roasted Brussels Sprouts and Butternut Squash Salad Recipe really comes down to quality seasonal ingredients and simple seasonings. I always recommend getting fresh Brussels sprouts that feel firm and bright green, and a butternut squash that’s heavy for its size, which means it’s juicy and sweet inside.

• Brussels sprouts: Fresh and trimmed, removing yellow leaves helps avoid bitterness in the final dish.
• Olive oil: Choose a good quality extra virgin olive oil for roasting to get that beautiful caramelization.
• Salt: Just a pinch enhances the natural flavors.
• Butternut squash: Peeled, seeded, and cut into 1-inch cubes for even roasting and softness.
• Maple syrup: Adds a delicate sweetness that pairs perfectly with cinnamon and the natural sugars from the squash.
• Ground cinnamon: Just a dash warms the entire dish and brings out autumn vibes.
• Pecan halves: Toasted until fragrant — they add a crunchy texture and nutty flavor every time.
• Dried cranberries: Their tartness balances the sweet and savory notes beautifully.

Variations

I love putting my spin on this Roasted Brussels Sprouts and Butternut Squash Salad Recipe depending on what I have in the kitchen or which flavors I’m craving—feel free to experiment with these ideas to make it your own.

• Adding protein: Toss in some cooked quinoa or grilled chicken to turn it into a light main dish.
• Swap nuts: If pecans aren’t your thing, walnuts or almonds work great toasted too.
• Cheese addition: A sprinkle of feta or goat cheese adds a creamy tang that I find irresistible.
• Spicy kick: A dash of chili flakes or a drizzle of hot honey adds warmth and contrast.

How to Make Roasted Brussels Sprouts and Butternut Squash Salad Recipe

Step 1: Prep and Roast the Brussels Sprouts

Start by preheating your oven to 400°F and lining a baking sheet with foil, lightly greased with a tablespoon of olive oil. Trim the ends of the Brussels sprouts and peel off any yellow leaves — this little step helps avoid bitterness. Slice each sprout in half to expose the flat side, which will caramelize beautifully. Toss them in a medium bowl with two tablespoons of olive oil and a pinch of salt. Spread them cut side down on the baking sheet in a single layer. Roast for about 20-25 minutes, turning once halfway through the last 10 minutes. You want that nice brown char but avoid burning. This method gives you sprouts that are crisp on the outside and tender inside — I love that contrast!

Step 2: Roast the Butternut Squash

While the Brussels sprouts start cooking, prep your butternut squash. Peel, seed, and cube it into roughly 1-inch pieces for even roasting. In a bowl, toss the squash with a tablespoon of olive oil, three tablespoons of maple syrup, and a half teaspoon of cinnamon until everything is well coated. Spread the squash out on another foil-lined baking sheet and roast for 20-25 minutes, flipping once halfway, until tender and caramelized at the edges. I usually roast the squash and Brussels sprouts at the same time on different racks — it saves time and keeps everything evenly cooked.

Step 3: Toast the Pecans

While your veggies roast, go ahead and toast the pecan halves. Preheat the oven to 350°F and line a small baking sheet with parchment paper. Spread the pecans out in a single layer and toast for about 5 minutes, checking carefully because nuts can go from toasted to burnt fast! Once they turn darker and smell nutty, take them out and let cool. Toasting pecans brings out such a warm, rich flavor you won’t get from raw nuts — it really makes a difference.

Step 4: Assemble the Salad

In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. I like to start by mixing everything gently so the ingredients don’t break apart. For an extra touch of sweetness, you can drizzle 2 to 4 tablespoons of maple syrup over the salad and toss again — just add it gradually so it doesn’t overpower the flavors. Give it a taste and adjust if needed. This final step is where all those lovely textures and flavors come together!

How to Serve Roasted Brussels Sprouts and Butternut Squash Salad Recipe

Garnishes

I often finish this salad with a few extra toasted pecans on top and a sprinkle of flaky sea salt — it really heightens the crunch and flavor. Sometimes, I add a handful of fresh parsley or chopped green onions to brighten it up. If you like some zing, a light drizzle of balsamic glaze adds a nice touch too. I’ve also tried adding some crumbled goat cheese, which gives it a lovely creaminess that’s hard to resist.

Side Dishes

This salad shines as a side with roasted turkey or chicken, especially at Thanksgiving or holiday dinners. I’ve also loved pairing it with a simply grilled steak or salmon for a weeknight meal that feels special. For a vegetarian spread, serve it alongside quinoa bowls or lentil dishes to round out the meal.

Creative Ways to Present

For festive gatherings, I’ve arranged this salad in a large wooden bowl layered with fresh greens like arugula or baby spinach underneath for a pop of color and extra freshness. Sometimes I sprinkle pomegranate seeds on top for bold color and a juicy burst. Another fun idea is serving it in endive leaves as individual little bites for appetizers. These little presentation twists can really impress your guests with minimal effort.

Make Ahead and Storage

Storing Leftovers

I usually store leftover salad in an airtight container in the fridge for up to 3 days. Because the Brussels sprouts and butternut squash are roasted, they hold up well without becoming soggy. To keep the pecans crunchy, I sometimes store them separately and add right before serving leftovers.

Freezing

I don’t recommend freezing this salad because the roasted vegetables can get mushy and cranberries may lose texture. However, you can freeze the uncooked butternut squash cubes and Brussels sprouts separately, then roast fresh when you’re ready to enjoy the recipe again.

Reheating

The best way to reheat leftovers is to spread the salad components (minus the cranberries) on a baking sheet and warm in a 350°F oven for 5-7 minutes. This helps bring back some crispness to the veggies. Add the cranberries and any maple syrup drizzle fresh before serving.

FAQs

Final Thoughts

This Roasted Brussels Sprouts and Butternut Squash Salad Recipe is one of those dishes I keep coming back to during the fall and winter months. It’s easy enough for a weeknight but special enough for holiday dinners. I still remember the first time I made this salad and everyone went crazy over it! Give it a try, and I’m sure you’ll find yourself reaching for it again and again. It’s the perfect way to enjoy those seasonal veggies with a little sweet, a little crunch, and a whole lot of comfort.

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