Roasted Butternut Squash and Brussels Sprouts Salad

Name: Roasted Butternut Squash and Brussels Sprouts Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2.5 cups butternut squash (cubed); 2.5 cups Brussels sprouts (halved or quartered); 2 tablespoons avocado oil; Kosher salt (to season); Cracked black pepper (to season); 1 cup pecans (halved); ½ cup dried cranberries; 4-5 slices bacon (thick center cut); ¼ cup extra virgin olive oil; 1.5 tablespoons maple syrup; 1.5 tablespoons apple cider vinegar; 2 teaspoons Dijon mustard; Kosher salt (about ½ teaspoon); Few turns cracked black pepper

By:

Emily

November 25, 2025

Roasted butternut squash and Brussels sprouts salad in a bowl with dressing

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📑 Table of Contents ▶

Fundamentals
Preparation/Setup
Directions
Elevating the Roasted Butternut Squash and Brussels Sprouts Salad
Technique
Tips/Tricks
Perfecting Your Roasted Butternut Squash and Brussels Sprouts Salad
Perfecting Results
Troubleshooting/Variations
Serving and Presentation
Pairings/Storage
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Roasted Butternut Squash and Brussels Sprouts Salad

Cooking brings back memories of time spent with my family in the kitchen, especially during the cooler months when heartwarming dishes reign supreme. Among the autumn vegetables, roasted butternut squash and Brussels sprouts stand out, filling the air with an irresistible aroma. The sweetness of the squash beautifully complements the nutty flavor of Brussels sprouts, making this roasted butternut squash and Brussels sprouts salad a must-try.

There’s something undeniably comforting about the combination of sweet and savory flavors in this salad. Each bite reveals a delightful mix of textures: the tender roasted vegetables, the crunch from the pecans, and the chewy sweetness of dried cranberries. It’s a dish that sings with the essence of the season and invites everyone to the table.

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With the holidays approaching, this roasted butternut squash and Brussels sprouts salad becomes a staple. Sharing it during festive gatherings sparks joy and connection among loved ones. This recipe offers that warmth and nostalgia, making it perfect for family meals or cozy dinners at home.

Let’s dive into the simple steps to create this delicious dish that combines seasonal ingredients, bringing happiness to your kitchen.

Roasted Butternut Squash and Brussels Sprouts Salad

Fundamentals

Creating a stellar roasted butternut squash and Brussels sprouts salad begins with understanding the fundamentals of roasting vegetables. Roasting allows natural sugars to caramelize, enhancing flavors and providing a depth that other cooking methods can’t achieve. The key lies in choosing the right vegetables and seasoning them perfectly to elevate the dish.

Butternut squash, when cubed, becomes tender and sweet when roasted to perfection, transforming its natural flavor into something extraordinary. Likewise, halved or quartered Brussels sprouts develop a lovely crispy exterior while maintaining a creamy interior, providing a delightful contrast. Together, these vegetables create a harmonious base for the salad, which becomes even more enticing with the addition of crispy bacon, pecans, and cranberries.

Preparation/Setup

Start by preheating your oven to 400°F (200°C). This temperature is ideal for roasting, allowing the vegetables to cook evenly and develop a beautiful golden brown color. As the oven heats up, prepare the vegetables by peeling and cubing the butternut squash and halving the Brussels sprouts.

Handling butternut squash can be tricky; it’s tough to cut. Use a sharp knife for easier handling, and consider microwaving the squash for a minute or two to soften it slightly. After slicing, toss both the squash and Brussels sprouts in a bowl with 2 tablespoons of avocado oil, ensuring they are well coated. Season generously with kosher salt and cracked black pepper.

Spread the seasoned vegetables on a baking sheet in a single layer, allowing them to roast without crowding. The roasting time typically ranges from 25 to 30 minutes. While the vegetables roast, prepare the bacon, dressing, and other salad components.

Ingredients

In this recipe, you’ll need the following ingredients to create a vibrant and flavorful dish:

2.5 cups butternut squash (cubed)
2.5 cups Brussels sprouts (halved or quartered, depending on size)
2 tablespoons avocado oil (drizzle over the vegetables)
Kosher salt (to season the vegetables)
Cracked black pepper (to season the vegetables)
1 cup pecans (halved)
½ cup dried cranberries (or low sugar Craisins)
4-5 slices bacon (thick center cut)
¼ cup extra virgin olive oil
1.5 tablespoons maple syrup
1.5 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
Kosher salt (to season, about 1/2 teaspoon)
Few turns cracked black pepper (to season)

Directions

Prepare the Vegetables and Pecans: Start with the butternut squash and Brussels sprouts. As mentioned, toss with the avocado oil, kosher salt, and pepper.
Make the Bacon: In a skillet over medium heat, cook the bacon until crispy. Once done, remove the bacon from the pan and set it on a paper towel to drain. Reserve a tablespoon of the bacon fat if desired for added flavor in the dressing.

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Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, kosher salt, and cracked black pepper until smooth and well combined.
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Assemble: Once the vegetables have roasted, allow them to cool for a few minutes. Then, in a large serving bowl, combine the roasted squash, Brussels sprouts, halved pecans, and dried cranberries. Crumble the bacon over the top and drizzle with the dressing. Toss gently to combine.

Roasted Butternut Squash and Brussels Sprouts Salad

Elevating the Roasted Butternut Squash and Brussels Sprouts Salad

Technique

Mastering the art of roasting can transform everyday vegetables into a culinary delight. A crucial technique is to ensure your baking sheet is hot before placing vegetables on it. A preheated surface helps in achieving a crispy texture that enhances mouthfeel. If possible, use a pan that can withstand high heat to achieve the caramelization that distinguishes this salad.

Consider varying your roasting method. For added depth, roast the Brussels sprouts cut-side down initially, then flip them halfway through to get a good sear. This method creates a delightful crunch that harmonizes beautifully with the sweetness of the squash.

Tips/Tricks

To enhance flavor, feel free to experiment with different spices such as smoked paprika or cumin for a unique twist.
Always check for doneness by piercing the butternut squash with a fork. It should be tender but not mushy.
Use fresh seasonal ingredients for the best flavor. Fresh Brussels sprouts and butternut squash offer a superior taste and texture.

Perfecting Your Roasted Butternut Squash and Brussels Sprouts Salad

Perfecting Results

Timing plays a crucial role in roasting. Always keep an eye, as different ovens may have slight variations in heat distribution. It’s essential to give the vegetables sufficient space on the baking sheet, allowing them to roast rather than steam.

For optimal results, consider using a convection setting if available. This setting circulates air around the food, ensuring even cooking and superb caramelization.

Troubleshooting/Variations

If the vegetables seem too soft after roasting, it could indicate they were overcrowded on the pan or didn’t roast at a high enough temperature. Ensure even spacing for the next attempt. Variations can include adding cooked quinoa for added texture or using different nuts or seeds for diverse flavors.

Serving and Presentation

When serving your roasted butternut squash and Brussels sprouts salad, consider presentation. A large, shallow bowl showcases the vibrant colors and textures beautifully. Garnish with additional pecans and cranberries for visual appeal.

This dish works well as a side or a main course, making it versatile for gatherings or personal dinners. The blend of flavors makes each bite inviting and satisfying.

Pairings/Storage

This salad pairs wonderfully with roasted chicken or a hearty grain bowl, offering a delightful balance. When storing, keep any leftovers in an airtight container in the fridge for up to three days. The flavors continue to meld, often improving the taste the next day.

Roasted Butternut Squash and Brussels Sprouts Salad

Roasted butternut squash and Brussels sprouts salad delivers comfort, flavor, and a touch of seasonal flair. The harmonious blend of textures and tastes makes it not just a salad but a celebration of fall’s bounty. Whether you serve it at a family dinner or enjoy a quiet evening at home, this salad promises to cultivate joy and satisfaction. Embrace the warmth of the season by bringing this dish into your kitchen and sharing it with loved ones.

Roasted Butternut Squash and Brussels Sprouts Salad

Author: emily
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A vibrant salad featuring roasted butternut squash and Brussels sprouts, mixed with pecans and dried cranberries, perfect for fall gatherings.

Ingredients

Scale

2.5 cups butternut squash (cubed)
2.5 cups Brussels sprouts (halved or quartered)
2 tablespoons avocado oil
Kosher salt (to season)
Cracked black pepper (to season)
1 cup pecans (halved)
½ cup dried cranberries
4–5 slices bacon (thick center cut)
¼ cup extra virgin olive oil
1.5 tablespoons maple syrup
1.5 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
Kosher salt (about ½ teaspoon)
Few turns cracked black pepper

Instructions

Preheat the oven to 400°F (200°C).
Toss butternut squash and Brussels sprouts with avocado oil, kosher salt, and cracked black pepper.
Spread the seasoned vegetables in a single layer on a baking sheet.
Roast for 25-30 minutes until tender and golden brown.
In a skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels.
In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, kosher salt, and cracked black pepper to make the dressing.
In a large bowl, combine roasted vegetables, pecans, and dried cranberries. Crumble the bacon on top and drizzle with dressing. Toss gently to mix.