Name: Roasted Butternut Squash and Brussels Sprouts Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 small butternut squash, peeled and cut into 3/4-inch cubes (about 4 cups); 1 pound Brussels sprouts, trimmed and halved through the root; 1 small red onion, thinly sliced; 2 cloves garlic, minced or grated; 1 small apple, chopped (such as Honeycrisp or Pink Lady); 2 cups baby arugula or mixed greens; 3 tablespoons extra virgin olive oil, divided; 2 tablespoons pure maple syrup, divided; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper, plus more to taste; 1/4 teaspoon smoked paprika or regular paprika; 1/4 teaspoon ground cinnamon; 1 tablespoon roasted pumpkin seeds (pepitas) or sunflower seeds; 1/4 cup dried cranberries or golden raisins; 1/2 cup crumbled feta or goat cheese; 1/3 cup chopped pecans or walnuts, toasted; 1 tablespoon extra virgin olive oil; 1 tablespoon pure maple syrup; 2 tablespoons apple cider vinegar; 1 teaspoon Dijon mustard; 1 pinch kosher salt; 1 pinch black pepper

Roasted Butternut Squash and Brussels Sprouts Salad tastes cozy, a little sweet, a little tangy, and totally like fall in a bowl. It works for busy weeknights or holiday tables, and you can finish everything in about 45 minutes. I tested this version so often that my neighbors started “checking in” right around dinnertime with suspiciously empty containers.

Why You Should Try This Roasted Butternut Squash and Brussels Sprouts Salad

This salad hits that perfect balance of flavors: caramelized squash, crispy Brussels sprouts, salty cheese, crunchy nuts, and a bright vinaigrette. It feels hearty enough for a main dish but still light and fresh.

It works for meal prep, potlucks, and holiday dinners, and it tastes great warm, room temperature, or chilled. You can easily make it vegetarian or vegan, gluten free, and nut free with simple swaps.

“This Roasted Butternut Squash and Brussels Sprouts Salad tastes like a cozy fall side dish that somehow snuck into the ‘healthy’ category without losing any flavor at all.” ★★★★★

Ingredients You’ll Need

Produce

1 small butternut squash
- About 2 to 2½ pounds whole, 4 cups peeled and cubed
- Precut squash from the store saves time and works great
1 pound Brussels sprouts
- Trimmed and halved through the root so they stay intact
1 small red onion, thinly sliced
2 cloves garlic, minced or grated
1 small apple, chopped (Honeycrisp, Pink Lady, or your favorite crisp variety)
2 cups baby arugula or mixed greens

Pantry items

3 tablespoons extra virgin olive oil, divided
2 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper, plus more to taste
¼ teaspoon smoked paprika or regular paprika
¼ teaspoon ground cinnamon
1 tablespoon roasted pumpkin seeds (pepitas) or sunflower seeds
¼ cup dried cranberries or golden raisins

I like a good-quality maple syrup here, since it sweetens the vinaigrette and helps the squash caramelize. Use any neutral Dijon mustard; I often grab the Trader Joe’s or Maille brand.

Cheese and nuts

½ cup crumbled feta or goat cheese
⅓ cup chopped pecans or walnuts, toasted

Skip the cheese for a dairy free version, or swap in a dairy free feta style crumble. Use pumpkin seeds or sunflower seeds instead of nuts if you need a nut free salad.

Optional add-ins

Cooked quinoa or farro for extra heft
Cooked chicken, turkey, or chickpeas for more protein
A squeeze of fresh lemon at the end if you like extra brightness

Equipment list

Large sheet pan (or two medium pans so vegetables do not crowd)
Parchment paper or a silicone baking mat
Large mixing bowl
Small jar with lid or small bowl and whisk for the dressing
Sharp chef’s knife and sturdy cutting board
Vegetable peeler
Tongs or spatula

Tips & Tricks

Cut the butternut squash into even ¾ inch cubes so it roasts at the same rate as the Brussels sprouts.
Dry the vegetables well after rinsing so they roast and caramelize instead of steaming.
Spread everything in a single layer on the sheet pan and give the vegetables a little space so they crisp.
Roast on high heat (400–425°F) to get browned edges and sweet flavor.
Toss the vegetables halfway through roasting so both sides pick up color.
Add the garlic during the last 5 to 10 minutes of roasting so it does not burn.
Toast nuts in a dry skillet over medium heat for 3 to 4 minutes and shake the pan often so they do not scorch.
Shake the vinaigrette in a jar so it emulsifies quickly and stores easily in the fridge.
Dress the salad lightly at first, then add more dressing to taste so it never turns soggy.
Add delicate greens and cheese at the end so they stay fresh and do not wilt too much from the heat.

How to Make Roasted Butternut Squash and Brussels Sprouts Salad

Step 1: Prep the vegetables

Preheat your oven to 425°F and line a large sheet pan with parchment. Peel the butternut squash, scoop out the seeds, and cut it into ¾ inch cubes. Trim the ends off the Brussels sprouts and slice them in half through the core so the leaves stay attached.

Slice the red onion into thin wedges or half moons. Pat the squash and Brussels sprouts dry with a clean towel if they look damp. Dry vegetables roast better and pick up more flavor.

Step 2: Season and arrange on the pan

Add the squash, Brussels sprouts, and red onion to the sheet pan. Drizzle with 2 tablespoons olive oil and 1 tablespoon maple syrup. Sprinkle with ½ teaspoon salt, ¼ teaspoon pepper, paprika, and cinnamon.

Toss everything right on the pan until the vegetables look evenly coated. Flip the Brussels sprouts so most of the cut sides face down so they caramelize. Spread the vegetables into a single layer with a little space between pieces.

Step 3: Roast until caramelized

Slide the pan into the hot oven and roast for 15 minutes. Pull the pan out, toss the vegetables, and add the minced garlic. Return the pan to the oven and roast 10 to 15 more minutes, until the squash turns tender and the Brussels sprouts pick up deep golden edges.

Taste a piece of squash and a sprout and adjust with a pinch more salt if needed. Set the roasted vegetables aside to cool slightly while you mix the dressing and salad base.

Step 4: Make the maple Dijon vinaigrette

In a small jar, combine 1 tablespoon olive oil, 1 tablespoon maple syrup, apple cider vinegar, Dijon mustard, a pinch of salt, and a pinch of pepper. Screw on the lid and shake until the dressing looks creamy and blended. Taste and adjust with more vinegar for tang or more maple syrup for sweetness.

If you prefer to whisk, add everything to a small bowl and whisk until the dressing thickens slightly. The mustard helps the oil and vinegar stay mixed, so the dressing coats every bite of salad.

Step 5: Toast nuts and prep mix-ins

Place a small skillet over medium heat and add the chopped pecans or walnuts. Toast for 3 to 4 minutes, stirring often, until they smell nutty and look slightly darker. Transfer them to a plate so they stop cooking.

Chop the apple into small bite-size pieces. Crumble the feta or goat cheese if it does not come pre-crumbled. Measure out the dried cranberries and pumpkin seeds so they stand ready.

Step 6: Assemble the salad base

Add the arugula or mixed greens to a large mixing bowl. Drizzle with a tablespoon of the vinaigrette and toss so the greens pick up a light coating. This step keeps the greens flavorful without weighing them down.

Add the chopped apple, dried cranberries, toasted nuts, and pumpkin seeds. Toss again so the mix-ins spread evenly through the greens. Keep the cheese and roasted vegetables aside for now.

Step 7: Add warm roasted vegetables

Gently add the warm roasted butternut squash, Brussels sprouts, and onions to the bowl. Toss very lightly so you do not smash the squash cubes. The warmth from the vegetables softens the greens just a bit and wakes up the flavors.

Drizzle with more vinaigrette, a tablespoon at a time, and toss until everything looks lightly coated. Taste and adjust with more salt and pepper if needed.

Step 8: Finish with cheese and serve

Sprinkle the crumbled feta or goat cheese over the top. Give the salad one last gentle toss or leave the cheese on top if you like that look for serving. Add a small squeeze of lemon if you want extra brightness.

Serve the Roasted Butternut Squash and Brussels Sprouts Salad warm, at room temperature, or chilled. I like it slightly warm, when the cheese softens a bit and the flavors feel extra cozy.

What to Serve with Roasted Butternut Squash and Brussels Sprouts Salad

This salad pairs nicely with simple mains like roasted chicken thighs, grilled salmon, or baked tofu. You can also spoon it over cooked quinoa or brown rice and call it a full meal. Serve it next to turkey or ham on a holiday table and watch it quietly steal the spotlight.

Round out the plate with warm crusty bread, garlic breadsticks, or a simple tomato soup. A tall glass of sparkling water with citrus slices or a fruity mocktail keeps everything fresh and family friendly.

Storage Options

Store leftovers in an airtight container in the fridge for up to 3 days; keep the greens and cheese separate if you plan ahead so they stay crisp.
Keep extra vinaigrette in a sealed jar in the fridge for up to 1 week and shake before each use.
Reheat the roasted vegetables separately in a skillet over medium heat or in the oven at 350°F for 8 to 10 minutes, then add them back to fresh greens.
Avoid freezing this salad, since the squash, Brussels sprouts, and greens turn mushy after thawing.