Roasted Butternut Squash and Brussels Sprouts Salad won my fall potluck last year with sweet, nutty caramelized edges, crunchy sprouts, tart pops of cranberry, and a maple-lemon zip. If you want a colorful side or light dinner, you can make it in about 45 minutes, start to finish.
Easy Roasted Butternut Squash and Brussels Sprouts Salad
Roasted Butternut Squash and Brussels Sprouts Salad builds flavor through contrast: hot caramelized squash, crispy-edged sprouts, and cool bright dressing. Maple, Dijon, and lemon tie the sweet and bitter notes together, so every bite tastes balanced. Toasted nuts add buttery crunch and make the salad feel restaurant-level without fuss.
You roast everything on one or two sheet pans, which keeps cleanup easy. The salad holds up at room temp, so it fits weeknights, holidays, and potlucks. You can prep the veg ahead, then roast and toss just before serving.
Ingredients You’ll Need
- Butternut squash, peeled and cubed (about 1.5 pounds peeled; pantry shortcut: buy pre-cut cubes)
- Brussels sprouts, trimmed and halved (12 ounces; shortcut: bagged shaved sprouts work too)
- Red onion, thin wedges (1 small, optional for sweetness)
- Olive oil (about 3 tablespoons total; I like California or Spanish extra-virgin)
- Kosher salt and black pepper
Dressing:
- Olive oil (3 tablespoons)
- Pure maple syrup (2 tablespoons; Grade A amber tastes great)
- Dijon mustard (1 tablespoon; Maille or Sir Kensington’s both mix smoothly)
- Lemon juice (2 tablespoons, fresh)
- Apple cider vinegar (1 tablespoon)
- Garlic, finely grated (1 small clove)
- Fresh thyme or rosemary, minced (1 teaspoon), or 1/2 teaspoon dried
Toss-ins:
- Pecans or walnuts, toasted and chopped (1/3 cup; swap pepitas for nut-free)
- Dried cranberries or tart cherries (1/4 cup)
- Optional cheese: crumbled feta or goat cheese (2–3 ounces)
Equipment:
- 1–2 large sheet pans
- Parchment paper (prevents sticking and helps browning)
- Large mixing bowl and whisk
- Chef’s knife, peeler, cutting board
- Spatula or tongs
How to Make Roasted Butternut Squash and Brussels Sprouts Salad
- Prep: 15 minutes
- Cook: 30 minutes
- Total: 45 minutes
- Heat the oven to 425°F. Line sheet pans with parchment.
- Cut the squash into 3/4-inch cubes. Halve the sprouts from top to core; quarter big ones so everything cooks evenly.
- Pile squash, sprouts, and red onion on the pans. Drizzle with 3 tablespoons olive oil, then season with 1–1 1/4 teaspoons kosher salt and plenty of black pepper. Toss and spread into a single layer with space between pieces.
- Roast for 15 minutes. Stir and flip the veg, then rotate pans.
- Roast 12–15 minutes more, until squash turns deep golden and sprouts get crisp edges.
- While the veg roasts, whisk the dressing: olive oil, maple syrup, Dijon, lemon juice, cider vinegar, garlic, and herbs. Taste and adjust salt and acid.
- Toast the nuts in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant. Chop after they cool slightly.
- Move the hot roasted veg to a large bowl. Add half the dressing and toss gently so the squash stays intact.
- Fold in cranberries and nuts. Add more dressing to taste.
- Top with feta or goat cheese if using. Serve warm or at room temp.
Tips & Mistakes to Avoid
- Dry the veg before roasting; moisture blocks browning.
- Space the pieces; crowding steams instead of crisping.
- Cut even sizes so everything finishes together.
- Use high heat (425°F) for caramelization; low heat turns the squash soft without color.
- Dress while warm; warm veg absorbs flavor better.
- Salt the dressing; bland dressing makes bland salad.
- Toast the nuts; raw nuts taste flat.
- Skip pre-made “butternut noodles” here; cubes hold texture better.
- Don’t over-toss; keep the squash from turning into mash.
Variations To Try
- Gluten-free: The base recipe fits; use GF Dijon if sensitive.
- Vegan: Skip the cheese; the rest already fits.
- Nut-free: Use roasted pepitas or sunflower seeds.
- Protein boost: Add roasted chickpeas, grilled chicken, or seared halloumi.
- Grain add-ins: Fold in cooked farro, quinoa, or wild rice.
- Extra greens: Toss with arugula or baby kale right before serving.
- Cheese swaps: Try shaved Parmesan or blue cheese crumbles.
- Fruit twist: Use pomegranate arils or diced pear instead of cranberries.
- Spice route: Add 1 teaspoon smoked paprika or chili flakes to the veg before roasting.
How to Serve Roasted Butternut Squash
Serve it warm for peak coziness, or at room temp for parties. Pair with roast chicken, salmon, or a hearty grain pilaf. I also plate it over arugula and finish with a squeeze of lemon for a light lunch.
Make-Ahead and Storage
- Prep ahead: Cube squash and trim sprouts up to 3 days in advance; store in airtight containers.
- Dressing: Mix up to 1 week ahead; keep chilled and whisk before using.
- After assembly: Refrigerate leftovers in a sealed container for 3–4 days.
- Reheat: Spread on a sheet pan and warm at 400°F for 8–10 minutes to re-crisp; or use a skillet over medium heat with a splash of oil.
- Freezer: Freeze roasted squash and sprouts (undressed) up to 2 months; thaw in the fridge and re-crisp in a 425°F oven. Skip freezing with dressing or cheese.
Nutrition Information
Calories: about 240 per serving (6 side servings). Protein: light to moderate, depending on nuts and optional cheese. Carbs: mostly from squash and a touch of maple and cranberries, with plenty of fiber from sprouts. Fat: primarily heart-healthy olive oil and nuts.
Roasted Butternut Squash and Brussels Sprouts Salad
Ingredients
Instructions
- Preheat the oven to 425°F (220°C).
- On a baking sheet, toss butternut squash and Brussels sprouts with 2 tablespoons olive oil, sea salt, and black pepper.
- Spread vegetables in a single layer and roast for 25–30 minutes, tossing halfway, until golden and tender.
- In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, and 1 tablespoon olive oil to make the dressing.
- In a large bowl, combine mixed greens, roasted squash and Brussels sprouts, pecans, dried cranberries, and feta cheese.
- Drizzle with the dressing and gently toss to combine. Serve immediately.