Roasted Brussels Sprouts Salad with Maple Butternut Squash

There’s something magical about autumn when the air cools and the markets fill with sturdy root vegetables and leafy greens. Growing up, my grandmother would always roast trays of Brussels sprouts and squash, their caramelized edges filling the kitchen with warmth. This roasted Brussels sprouts salad with maple butternut squash is a nod to those cozy meals, but with a modern, Mediterranean twist. Sweet maple-roasted squash, crisp-tender Brussels sprouts, crunchy pecans, and tangy goat cheese all come together over a bed of greens for a vibrant seasonal salad that feels both comforting and nourishing. Whether you’re preparing a holiday side or a wholesome weekday dinner, this salad is a dish you’ll come back to again and again.

How to Make Roasted Brussels Sprouts Salad with Maple Butternut Squash

Ingredients

• 3 cups Brussels sprouts, trimmed and halved
• 2 cups butternut squash, peeled and cubed
• 3 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp Dijon mustard
• 1 tsp balsamic vinegar
• 1/4 cup pecans (toasted)
• 1/4 cup dried cranberries
• 2 oz goat cheese, crumbled
• 4 cups mixed greens (arugula, spinach, or kale)
• Sea salt & black pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss butternut squash cubes with 1 tbsp olive oil and 1 tbsp maple syrup. Spread evenly on one side of the baking sheet.
3. Toss Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Spread them on the other side of the sheet.
4. Roast for 25–30 minutes, stirring halfway, until squash is caramelized and Brussels sprouts are golden-brown with crisp edges.
5. While vegetables roast, whisk together 1 tbsp olive oil, 1 tbsp maple syrup, Dijon mustard, and balsamic vinegar for the dressing.
6. Assemble salad: Place greens on a platter, top with roasted Brussels sprouts and squash, sprinkle pecans, cranberries, and goat cheese.
7. Drizzle with dressing and toss lightly before serving warm or at room temperature.

Tips for Success

• Roast vegetables in a single layer to ensure caramelization.
• Swap goat cheese for feta or shaved Parmesan.
• Add cooked quinoa or farro for a hearty, grain-based salad.
• Store leftovers in an airtight container for up to 2 days.
• For extra crunch, add pumpkin seeds or walnuts.

Why This Roasted Brussels Sprouts Salad with Maple Butternut Squash Works

This salad strikes the perfect balance of flavors: earthy Brussels sprouts, sweet maple-glazed squash, tangy cheese, and the crunch of pecans. Brussels sprouts are high in vitamin C and fiber, making them excellent for digestion and immunity, while butternut squash provides vitamin A for healthy vision and glowing skin. Adding pecans boosts healthy fats, while goat cheese offers creamy richness without being heavy. This dish is also versatile—it can be a side at Thanksgiving, a light vegetarian main, or even prepped ahead for weekday lunches.

Nutrition, Substitutions & Storage

Seasonal Side Dish Inspiration: Roasted Brussels Sprouts with Butternut Squash

Fall salads don’t have to be boring. This roasted Brussels sprouts salad with maple butternut squash is a celebration of harvest flavors. The roasting process deepens the vegetables’ natural sweetness, making even Brussels sprouts irresistible. With its jewel-toned cranberries and creamy goat cheese, this salad also looks stunning on any holiday table.

Healthy Harvest Salad with Brussels Sprouts and Maple Squash

For anyone seeking a healthier, plant-forward meal, this harvest salad delivers. It’s gluten-free, naturally sweetened with maple syrup, and filled with antioxidant-rich ingredients. Paired with lean protein like roasted chicken or salmon, it becomes a complete meal, but it’s also hearty enough to enjoy on its own.

FAQs About roasted brussels sprouts salad with maple butternut squash

If you make this roasted Brussels sprouts salad with maple butternut squash, leave me a comment below and let me know how it turned out—I love hearing your kitchen stories!

Roasted Brussels Sprouts Salad with Maple Butternut Squash

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• Author: Chef Sofia
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

A cozy fall salad with roasted Brussels sprouts, maple butternut squash, pecans, cranberries, and goat cheese.

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Ingredients

Scale 1x2x3x

3 cups Brussels sprouts, trimmed and halved

2 cups butternut squash, peeled and cubed

3 tbsp olive oil

2 tbsp pure maple syrup

1 tsp Dijon mustard

1 tsp balsamic vinegar

1/4 cup pecans (toasted)

1/4 cup dried cranberries

2 oz goat cheese, crumbled

4 cups mixed greens

Sea salt & black pepper, to taste

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Toss butternut squash with 1 tbsp olive oil and 1 tbsp maple syrup. Spread evenly.

3. Toss Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Spread on sheet.

4. Roast for 25–30 minutes, stirring halfway.

5. Whisk dressing ingredients (1 tbsp olive oil, 1 tbsp maple syrup, Dijon mustard, balsamic).

6. Assemble salad with greens, roasted vegetables, pecans, cranberries, and goat cheese.

7. Drizzle with dressing and serve warm or room temperature.

Notes

Roast vegetables in a single layer for caramelization.

Swap goat cheese for feta or Parmesan.

Add quinoa or farro for a grain salad.

Store leftovers up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad, Side Dish
• Method: Roasting
• Cuisine: Mediterranean-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 240
• Sugar: 8g
• Sodium: 210mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 10mg

Final Tips

For a festive twist, drizzle with a touch of pomegranate molasses or add roasted chickpeas for extra protein.