If you’re looking for a salad that’s a total game-changer this season, I can’t recommend my Roasted Brussels Sprouts and Butternut Squash Easy Salad Recipe enough. It’s warm, cozy, and packed with sweet, savory, and nutty flavors that will seriously make your taste buds dance. Whether you’re serving it at Thanksgiving or just craving a hearty fall-inspired dish, this salad is a fan-freaking-tastic way to enjoy these seasonal veggies.
Why You’ll Love This Recipe
- Easy to Prepare: Roasting the Brussels sprouts and butternut squash brings out their natural sweetness with minimal effort.
- Perfect Fall Flavors: The cinnamon, maple syrup, pecans, and cranberries create a cozy, seasonal combination that’s irresistible.
- Versatile Side or Main: Use it as a side at holiday dinners or add some protein to make it a filling vegetarian main.
- Family Favorite: My family goes crazy for this, and once you try it, I bet yours will, too.
Ingredients You’ll Need
These ingredients come together to highlight the best parts of fall produce. The Brussels sprouts roast up crispy and caramelized, while the butternut squash gets the perfect sweet-spicy balance from cinnamon and maple syrup. Pecans and cranberries add texture and bursts of flavor that make this salad feel extra special.
- Brussels sprouts: Choose fresh, firm sprouts with tight green leaves for the best roast.
- Butternut squash: Look for a squash that’s heavy for its size, with a smooth skin and no soft spots.
- Olive oil: Use good quality extra virgin olive oil to enhance flavor and help with roasting.
- Salt: Just a pinch to bring out the natural flavors of the veggies.
- Maple syrup: This adds a lovely sweetness that balances the earthiness and spice; pure maple syrup is key.
- Ground cinnamon: A little goes a long way for that warm, cozy fall vibe.
- Pecan halves: Toasted pecans add a wonderful crunch and toasty flavor.
- Dried cranberries: They contribute a tart sweetness and beautiful color contrast.
Variations
I love how adaptable this salad is depending on what you have on hand or your personal preferences. Feel free to tweak the sweetness, swap out nuts, or add some extra greens to make it your own.
- Add protein: I sometimes toss in cooked quinoa, chickpeas, or grilled chicken to turn this salad into a full meal.
- Nut swap: Walnuts or almonds work beautifully if pecans aren’t your favorite or if you have allergies.
- Fresh herbs: A sprinkle of chopped parsley or thyme brightens it up nicely.
- Seasonal fruits: Try adding pomegranate seeds or fresh apple slices for a juicy twist.
How to Make Roasted Brussels Sprouts and Butternut Squash Easy Salad Recipe
Step 1: Prep and Roast Brussels Sprouts
Start by preheating your oven to 400°F and lining a baking sheet with foil — it makes cleanup so much easier! Trim the ends off the Brussels sprouts and pull away any yellow or damaged leaves. Slice each sprout in half to help them cook evenly and get those gorgeous crispy edges we all love. Toss the halved sprouts with olive oil and a pinch of salt until everything is evenly coated. Spread them cut side down on your baking sheet—that helps them caramelize nicely. Roast for about 20-25 minutes, flipping halfway through so both sides get some color. You’re aiming for a nice golden brown with some charred edges but not burnt — keep an eye on them during those last 5-10 minutes.
Step 2: Roast Butternut Squash with a Maple-Cinnamon Glaze
Meanwhile, peel, seed, and cube your butternut squash into roughly 1-inch pieces. In another bowl, toss the squash with olive oil, maple syrup, and ground cinnamon until each piece is coated in this sweet-spiced goodness. Spread them out in a single layer on a separate foil-lined baking sheet. Pop that in the oven alongside your Brussels sprouts — you can roast both trays at the same time on different racks. Roast the squash for 20-25 minutes, turning halfway through; you want it tender and lightly caramelized.
Step 3: Toast the Pecans
While everything’s roasting, line a baking sheet with parchment paper and toast your pecans in a 350°F oven. Keep a close watch—they go from perfectly toasted to burnt quick! I usually check around 5 minutes, then every minute or two after that. You’re looking for a deepening color and that unmistakable nutty aroma.
Step 4: Assemble Your Roasted Brussels Sprouts and Butternut Squash Easy Salad Recipe
Once everything has cooled just slightly, toss the roasted Brussels sprouts, butternut squash, pecans, and dried cranberries together in a large bowl. If you want a bit more sweetness, drizzle 2 to 4 tablespoons of maple syrup over the mix—start small, toss, then add more if you like. The balance is totally up to you!
Pro Tips for Making Roasted Brussels Sprouts and Butternut Squash Easy Salad Recipe
- Uniform Size: Cut your Brussels sprouts and butternut squash into similar-sized pieces to ensure even roasting.
- Don’t Overcrowd: Give the veggies space on the baking sheets so they roast instead of steam—this gives better caramelization.
- Watch the Pecans Closely: Nut toasting goes fast, so keep a close eye and toss gently midway for even toasting.
- Maple Syrup Trick: Add the maple syrup at the end to control the sweetness; you can always add more to suit your taste.
How to Serve Roasted Brussels Sprouts and Butternut Squash Easy Salad Recipe
Garnishes
I like to sprinkle a few extra toasted pecans or dried cranberries on top just before serving for an appealing finish. Sometimes, a few shavings of sharp Parmesan cheese add another layer of flavor, especially if you’re serving it as a side dish at a holiday dinner.
Side Dishes
This salad pairs wonderfully with roasted turkey or chicken, but I also serve it alongside quinoa pilaf or even a warm grain bowl for a vegetarian meal. It’s great with a slice of crusty bread to soak up all those maple-cinnamon flavors, too.
Creative Ways to Present
For special occasions, I like to serve this salad in a large wooden bowl for a rustic feel or layered in clear glass bowls to show off all the gorgeous colors. You could also scoop it into little endive cups as a tasty appetizer for your guests to nibble on.
Make Ahead and Storage
Storing Leftovers
I store any leftover salad in an airtight container in the fridge. It keeps well for up to 3 days, though I find the best flavor and texture on the first day. The roasted veggies can lose a little crispness but still taste amazing cold or warmed.
Freezing
I personally haven’t frozen this salad because the texture of roasted Brussels sprouts and butternut squash can get a bit mushy upon thawing. If you want to prep in advance, I recommend roasting the veggies and toasting the nuts separately, then assembling just before serving.
Reheating
When reheating leftovers, I find warming the salad in a skillet over medium heat briefly helps crisp up the veggies again without drying them out. You might want to add a splash of olive oil or a little maple syrup to revive that sweet caramelized flavor.
FAQs
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Can I make the Roasted Brussels Sprouts and Butternut Squash Easy Salad Recipe vegan?
Absolutely! The recipe is naturally vegan as long as you use maple syrup instead of honey and avoid adding any dairy toppings like cheese. It’s a perfect plant-based dish full of flavor.
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How do I prevent Brussels sprouts from getting soggy when roasting?
Make sure to cut them evenly, spread them out on the baking sheet without overcrowding, and roast at a high temperature (400°F). Turning them halfway through helps achieve even browning and crispiness.
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Can I prepare this recipe ahead of time?
You can roast the Brussels sprouts, butternut squash, and toast pecans up to a day ahead. Store them separately, then toss together with cranberries and maple syrup just before serving for the best texture and flavor.
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What can I substitute for pecans if I have a nut allergy?
Sunflower seeds or pepitas (pumpkin seeds) are great nut-free alternatives that still add a satisfying crunch and subtle nuttiness.
Final Thoughts
I absolutely love how this Roasted Brussels Sprouts and Butternut Squash Easy Salad Recipe turns out every time I make it. It’s one of those dishes that feels like an instant warm hug on a chilly day and gives you that cozy fall feeling right away. When I first tried roasting the Brussels sprouts and squash together, I was hooked on how the flavors behaved in that sweet and savory dance. Trust me, you’ll want to add this to your go-to recipe list for holiday meals and beyond. Try it out — I promise it’ll become a new favorite in your kitchen just like it has in mine!
Print
Roasted Brussels Sprouts and Butternut Squash Easy 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 delightful Thanksgiving side dish featuring roasted Brussels sprouts and cinnamon-spiced butternut squash tossed with toasted pecans and sweet dried cranberries. This flavorful recipe combines savory and sweet notes, perfect for holiday meals or a cozy fall dinner.
Ingredients
Roasted Brussels Sprouts:
- 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- ¼ teaspoon salt, 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)
Instructions
- Preheat and Prepare Brussels Sprouts: Preheat your oven to 400°F. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil. Trim the ends off the Brussels sprouts and remove any yellow leaves, then slice them in half.
- Toss and Roast Brussels Sprouts: In a medium bowl, combine halved Brussels sprouts with 2 tablespoons of olive oil and salt to taste. Toss well to coat. Spread them cut side down on the prepared baking sheet and roast for about 20-25 minutes. Turn them over during the last 5-10 minutes for even browning, ensuring they are nicely charred but not burnt.
- Prepare Roasted Butternut Squash: On a separate foil-lined baking sheet, lightly grease with 1 tablespoon olive oil. In a medium bowl, toss the cubed butternut squash with 1 tablespoon olive oil, maple syrup, and ground cinnamon until evenly coated.
- Roast Butternut Squash: Arrange the butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes at 400°F, turning once halfway through, until the squash is softened and caramelized.
- Toast Pecans: While vegetables roast, line a baking sheet with parchment paper and preheat the oven to 350°F. Toast pecan halves for about 5 minutes, watching closely to avoid burning. Toast until pecans darken and release their aroma.
- Mix Ingredients: In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Toss gently to combine.
- Optional Sweetening: If desired, add 2 to 4 tablespoons of maple syrup incrementally, tossing well after each addition to achieve preferred sweetness.
Notes
- Both Brussels sprouts and butternut squash can be roasted simultaneously on separate baking sheets on the same oven rack.
- Keep a close eye on pecans when toasting as they can burn quickly.
- Adjust maple syrup in the final step to customize sweetness level.
- Use fresh, firm Brussels sprouts for best texture and flavor.
- This recipe pairs well with turkey or vegetarian mains during the fall season.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
