First, a heartfelt thank you for being here. Whether you’re a seasoned home cook or just dipping your toes into the world of wholesome recipes, I’m genuinely grateful you’ve found your way to this post. Sharing meals is my love language, and I can’t wait to pass this vibrant, feel-good salad along to your kitchen. Are you ready for this Roasted Brussels Sprouts and Butternut Squash Salad?
This Roasted Brussels Sprouts and Butternut Squash Salad is more than just a side dish—it’s a cozy, colorful celebration of texture, flavor, and nourishment. Warm, roasted veggies, sweet cranberries, creamy goat cheese, and crunchy pecans… need I say more? It’s one of those recipes that feels fancy and effortless.
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Why You’ll Fall in Love With This Salad
This salad is a perfect harmony of sweet, savory, and tangy, with a texture that keeps every bite interesting. Brussels sprouts and butternut squash caramelize beautifully in the oven, offering a golden, slightly crisp edge. Paired with a maple-balsamic dressing? You’re in for a treat!
Reasons to Love It:
- Naturally gluten-free and vegetarian
- Perfect for holiday tables, weeknight dinners, or meal prep
- Easily customizable (I promised you versatile, and here’s proof!)
- Packed with fiber, antioxidants, and heart-healthy fats
The Taste? Anything but boring!!
Imagine the comforting warmth of roasted vegetables meeting a tangy, slightly sweet dressing. Add in creamy goat cheese and the crunch of toasted pecans, and this salad becomes an irresistible mix of flavors and textures that’ll have you going back for seconds. (I’m kicking myself for not having shot it the first time I made it!)
The Benefits of Roasted Brussels Sprouts and Butternut Squash Salad
- Nutrient-rich: Brussels sprouts bring vitamin K and C, while butternut squash is loaded with beta-carotene.
- Great for digestion thanks to fiber-rich ingredients.
- Anti-inflammatory and antioxidant-packed, making it a powerhouse addition to your diet.
- Satiating yet light, which means it works for lunch, dinner, or as a show-stopping holiday side.
Ingredients You’ll Need
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- ½ teaspoon garlic powder
- ¼ cup dried cranberries
- ¼ cup goat cheese, crumbled
- ¼ cup chopped pecans (toasted, if you like)
- Optional: arugula or baby spinach for added greens
For the Maple Balsamic Dressing:
- 2 tablespoons balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- Salt and pepper to taste
Tools You’ll Need
- Baking sheet
- Parchment paper
- Large mixing bowl
- Whisk or jar for dressing
- Chef’s knife and cutting board
Ingredient Additions and Substitutions
- Swap goat cheese for feta or leave it out for a dairy-free version.
- Add protein like grilled chicken, chickpeas, or quinoa to make it a meal.
- Replace cranberries with dried cherries or pomegranate seeds for a seasonal twist.
- Toss in pumpkin seeds instead of pecans for a nut-free option.
How to Make It: Step-by-Step
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts and cubed butternut squash with olive oil, salt, pepper, and garlic powder. Spread them on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
Step 2: Make the Dressing
While the veggies roast, whisk together balsamic vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper in a small bowl or shake them up in a jar.
Step 3: Assemble the Salad
Let the veggies cool slightly, then combine them in a large bowl with cranberries, goat cheese, and toasted pecans. Add greens if using.
Step 4: Dress It Up
Drizzle the maple balsamic dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.
What to Serve with This Salad
This salad pairs beautifully with:
- Roast chicken or turkey
- Grilled tofu or salmon
- A warm grain like farro or quinoa
- Fresh crusty bread (especially sourdough—yum!!)
It’s also a standout on holiday tables, adding vibrant color and flavor alongside heavier dishes.
Tips for Perfect Roasting and Prep
- Don’t overcrowd your pan—give your veggies space to caramelize!
- Cut squash and Brussels sprouts into uniform sizes for even roasting.
- Make the dressing ahead of time—flavors get even better as they sit.
- Toast your pecans in a dry skillet for 3–4 minutes for next-level crunch.
How to Store Leftovers
Store any leftover salad in an airtight container in the fridge for up to 3 days. If adding greens, keep them separate to avoid wilting. The dressing can be refrigerated for up to a week.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! Roast the veggies and prep the dressing a day in advance. Assemble just before serving.
Is this recipe vegan?
It can be! Just skip the goat cheese or use a plant-based alternative.
Can I use frozen vegetables?
Fresh is best for roasting, but if needed, thaw frozen squash and sprouts fully and pat dry before roasting.
In Summary: This Salad is a Must-Try
If you’re looking for a recipe that’s easy, impressive, and deeply satisfying, this Roasted Brussels Sprouts and Butternut Squash Salad is calling your name. It’s a feast for the eyes and the taste buds, and I just know it’ll earn a spot in your regular rotation.
👉 Hungry for more seasonal goodness? Check out these recipes:
- Peach, Arugula & Burrata Salad
- Honey-Roasted Peaches with Yogurt & Granola
- Savory Peach and Prosciutto Flatbread
Let’s Connect!
If you make this salad, I’d LOVE to see your version! 🌟
📸 Tag me on Pinterest or drop a comment below with your thoughts and tweaks.
Nutritional Information (per serving – approx. 4 servings)
- Calories: 270
- Protein: 5g
- Fat: 17g
- Carbohydrates: 26g
- Fiber: 5g
- Sugar: 10g
Until next time, happy roasting, and thanks for being part of this delicious journey. 💛
