Roasted Butternut Squash and Brussels Sprouts Salad

Roasted Butternut Squash and Brussels Sprouts Salad brings color, crunch, and big flavor to any table. I toss sweet caramelized squash with crispy sprouts, then finish the salad with a maple Dijon dressing that makes every bite shine. I keep this on repeat when I want something cozy but fresh. You can serve it warm for dinner or pack it cold for lunch and it never disappoints.

I first made this on a chilly weeknight after a market run that got out of hand. I leaned into the fall vibes and tossed everything on one sheet pan. The salad came out golden and glossy, and I slightly cheered at the stovetop like a true kitchen nerd. I have made it dozens of times since, and I tweak the add ins based on what I have.

Why You’ll Love This Recipe

• You get roasted edges, tender centers, and a crunchy finish in every forkful.
• The dressing brings sweet, tangy, and savory notes without overpowering the veggies.
• The salad works as a hearty side or a full meal with a protein add on.
• You can serve it warm or at room temp, which makes hosting easier.

Ingredients You’ll Need

Salad

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 pound Brussels sprouts, trimmed and halved
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon garlic powder
• 0.25 teaspoon ground cinnamon
• 0.5 cup dried cranberries or chopped dates
• 0.5 cup toasted pecans or pepitas
• 2 to 3 cups baby arugula or baby kale
• Optional cheese goat cheese or feta, crumbled

Maple Dijon Dressing

• 3 tablespoons olive oil
• 1.5 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated
• Pinch of salt and pepper

How to Make Roasted Butternut Squash and Brussels Sprouts Salad

1. Heat the oven to 425 F. Line a large sheet pan with parchment for easy cleanup.
2. Toss squash, sprouts, and onion with olive oil, salt, pepper, smoked paprika, garlic powder, and cinnamon. Spread in a single layer with the sprouts cut side down for extra crisp.
3. Roast for 25 to 30 minutes, tossing once at the halfway mark, until the squash turns tender and the sprouts pick up deep golden edges.
4. Whisk olive oil, apple cider vinegar, maple syrup, Dijon, garlic, salt, and pepper in a small bowl until glossy.
5. Add arugula to a big bowl. Tip in the hot roasted veggies, then add cranberries and nuts. Drizzle the dressing and toss until the greens wilt slightly and everything looks coated.
6. Taste and adjust salt and acid. Finish with crumbled cheese if you like. Serve warm or at room temp.

Pro Tips

• Cube the squash into even pieces so everything cooks at the same pace.
• Place sprouts cut side down to encourage browning and a crispy finish.
• Roast on one large sheet pan so the veggies have space. Crowding steams them.
• Warm the dressing on the stovetop for 20 seconds if you want extra gloss and cling.

Variations and Substitutions

• Swap arugula for baby spinach or thinly sliced Tuscan kale.
• Try acorn squash or delicata if you cannot find butternut.
• Use balsamic vinegar in place of apple cider vinegar for a deeper flavor.
• Add cooked farro, quinoa, or wild rice for extra heft.
• Toss in thin apple slices or pear for juicy sweetness.
• Use hazelnuts, walnuts, or almonds instead of pecans.
• Add crispy chickpeas or roasted chicken for more protein.

What to Serve with Roasted Butternut Squash and Brussels Sprouts Salad

• Roast chicken thighs or a seared salmon fillet
• Herb rubbed pork tenderloin or grilled steak
• Creamy tomato soup or butternut soup for a cozy combo
• Crusty bread with whipped feta or olive tapenade
• A crisp white wine or a light red, plus sparkling water with citrus

Storage Tips

• Store leftovers in an airtight container for up to 4 days.
• Keep the dressing separate if you plan for make ahead salads.
• Reheat gently in a skillet over medium heat to bring back texture, then add a handful of fresh greens.
• Pack for lunch with extra nuts for crunch at the last minute.

Nutrition Information

Approximate per serving for 6 servings without cheese
Calories 260
Carbs 30 g
Protein 4 g
Fat 14 g
Fiber 6 g
Sugar 10 g
Sodium 360 mg

Ally Sanders

Roasted Butternut Squash and Brussels Sprouts Salad

A hearty and nutritious salad made with roasted butternut squash and Brussels sprouts, perfect as a wholesome meal or side dish.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Salad

Cuisine: American

Ingredients

  

• 1 lb butternut squash, peeled and cubed
• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped pecans
• 1/4 cup dried cranberries
• 2 cups mixed salad greens
• 1/4 cup feta cheese, crumbled
• 2 tablespoons balsamic vinaigrette

Instructions

 

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper.
3. Spread on a baking sheet in a single layer and roast for 25-30 minutes, until tender and caramelized.
4. In a large bowl, combine roasted vegetables with salad greens, pecans, cranberries, and feta cheese.
5. Drizzle with balsamic vinaigrette and toss gently to combine.
6. Serve immediately or chill before serving.

Notes

Toasting the pecans enhances their flavor. Add protein like grilled chicken for a complete meal. Adjust seasoning and vinaigrette amount to taste.