Craving a dish that captures the spirit of fall in every bite? This Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries delivers a wonderful medley of sweet, savory, and tangy flavors, all in one colorful bowl. Crispy Brussels sprouts and golden butternut squash are roasted until caramelized, then tossed with maple-kissed vinaigrette, juicy cranberries, and nutty pumpkin seeds. Whether you’re looking for a vibrant holiday centerpiece or simply a way to enjoy your favorite autumn vegetables, this dish will charm the socks off your guests and brighten any meal.
Ingredients You’ll Need
Gathering the ingredients for this Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries is delightfully simple, yet every component brings something essential to the table. From hearty veggies to those sweet-tart cranberries, each item plays a starring role in taste, texture, or vibrant color.
- Brussels sprouts (1 pound, trimmed and halved): These little cabbages get crisp and caramelized in the oven, providing the salad’s hearty base.
- Butternut squash (2 cups, peeled and cubed): Butternut squash roasts beautifully, giving the dish pops of natural sweetness and lovely orange color.
- Olive oil (2 tablespoons): Helps the vegetables roast up perfectly golden and tender.
- Pure maple syrup (2 tablespoons, divided): Adds a subtle, deep sweetness that ties the flavors together and caramelizes the veggies.
- Salt (1/2 teaspoon): Brings out the natural flavors in all the ingredients.
- Black pepper (1/4 teaspoon): Provides a mild bit of heat and balances the sweetness.
- Dried cranberries (1/3 cup): Their tart chewiness adds bursts of flavor and festive color.
- Roasted pumpkin seeds (pepitas, 1/4 cup): Give a delightful crunch and nutty richness.
- Apple cider vinegar (1 tablespoon): Creates a lively, tangy base for the salad dressing.
- Dijon mustard (1 teaspoon): Adds a bit of zest and helps emulsify the vinaigrette.
- Extra virgin olive oil (1 tablespoon, for dressing): Adds silkiness and rounds out the dressing flavors.
- Maple syrup (1 teaspoon, for dressing): Enhances the dressing with a touch of sweetness.
- Salt and pepper, to taste: Always adjust seasoning at the end for perfect balance!
How to Make Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries
Step 1: Prep Your Vegetables
Start by preheating your oven to 400°F (200°C). Meanwhile, trim and halve the Brussels sprouts, and peel and cube your butternut squash. Having uniform pieces ensures everything roasts evenly and gets beautifully caramelized edges.
Step 2: Toss and Season
In a large bowl, combine your Brussels sprouts and squash. Drizzle with olive oil, a tablespoon of pure maple syrup, salt, and black pepper. Give it all a thorough toss so the veggies are well coated. This step promises every bite is flavorful and ready to brown up in the oven.
Step 3: Roast to Perfection
Spread the coated vegetables onto a parchment-lined baking sheet in a single layer. Roast them for 25 to 30 minutes, stirring halfway through to ensure even cooking. You’re looking for tender centers and caramelized, crisp edges — the signature of a great Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries.
Step 4: Whip Up the Maple-Dijon Dressing
While the veggies roast, whisk together apple cider vinegar, Dijon mustard, extra virgin olive oil, and that last teaspoon of maple syrup in a small bowl. The dressing should be balanced, slightly sweet, and tangy, ready to tie all the salad flavors together.
Step 5: Assemble the Salad
Once your Brussels sprouts and squash are roasted and just cool enough to handle, transfer them to a large serving bowl. Add the dried cranberries and roasted pumpkin seeds, then drizzle with the maple-dijon dressing. Toss gently to combine so every bite is packed with vibrant flavor and texture.
Step 6: Serve and Enjoy!
Serve the Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries while it’s still warm, or at room temperature. It’s a showstopper on any table, especially when the colors and aromas come together beautifully.
How to Serve Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries
Garnishes
To dress it up, sprinkle extra pumpkin seeds or a few additional cranberries right before serving. If you enjoy cheese, a handful of crumbled goat cheese or feta brings a decadent, creamy touch that contrasts perfectly with the sweet flavors.
Side Dishes
This salad shines alongside roast chicken, turkey, or even a holiday ham. For a vegan feast, pair it with grain pilafs, hearty lentil stews, or a roasted root vegetable medley. Its versatility means it elevates any main course you’re planning.
Creative Ways to Present
Try serving the Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries in a wide, shallow platter so the colorful veggies and mix-ins are on full display. For festive gatherings, scoop onto individual salad plates or in clear jars for a portable, picnicky vibe. It also looks stunning tucked into roasted squash halves for an edible bowl.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras, simply store the salad in an airtight container in the fridge. The flavors actually meld and deepen even more after a few hours, making leftovers a treat for lunch or a quick snack.
Freezing
For the best texture and taste, I don’t recommend freezing the assembled salad, since roasted Brussels sprouts and butternut squash can turn mushy after thawing. However, you can freeze roasted vegetables separately and assemble fresh when ready if you must prep far in advance.
Reheating
Warm up leftovers gently in the microwave or a skillet. If it seems a bit dry, drizzle on a splash of extra olive oil or a dash of maple syrup. The salad also tastes lovely cold or at room temperature if you’re packing lunch for the next day.
FAQs
Can I make Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries ahead of time?
Absolutely! You can roast the veggies and whisk the dressing in advance, then store them separately in the fridge. Toss them together right before serving for the freshest texture and flavor.
Is this salad suitable for vegan and gluten-free diets?
Yes, the Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries is naturally vegan and gluten-free as written, making it perfect for a variety of dietary needs at gatherings.
What can I use instead of butternut squash?
Feel free to swap in cubed sweet potatoes, acorn squash, or even pumpkin for a similar sweetness and hearty bite. The roasting technique and flavors work beautifully across those options.
Can I add protein to make it a main course?
Definitely! Try tossing in some cooked quinoa, chickpeas, or lentils. For a non-vegan version, shredded rotisserie chicken or crumbled bacon makes for a satisfying and filling meal.
How long does the dressing last on its own?
The maple-Dijon vinaigrette keeps well in the refrigerator, tightly sealed, for up to one week. Just give it a good whisk or shake before using, and it’ll be ready to dress your next Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries or any salad you fancy.
Final Thoughts
Few dishes capture the essence of autumn quite like this Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries. If you’re looking to wow your friends and family—whether at a holiday table or just a cozy weeknight dinner—give this recipe a try. You’ll be amazed by how such simple ingredients come together to create a salad you’ll crave again and again!
Print
Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
This Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries is a delicious and colorful dish perfect for the fall season. The combination of roasted vegetables, dried fruit, and a tangy dressing creates a flavorful and satisfying salad that can be enjoyed as a side or a main dish.
Ingredients
For the Salad:
- 1 pound Brussels sprouts (trimmed and halved)
- 2 cups butternut squash (peeled and cubed)
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup (divided)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup dried cranberries
- 1/4 cup roasted pumpkin seeds (pepitas)
For the Dressing:
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil (for dressing)
- 1 teaspoon maple syrup (for dressing)
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Vegetables: In a large bowl, toss Brussels sprouts and butternut squash with olive oil, 1 tablespoon maple syrup, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes.
- Make Dressing: Whisk together apple cider vinegar, Dijon mustard, olive oil, and maple syrup.
- Assemble Salad: Once vegetables are roasted, let them cool slightly, then transfer to a serving bowl. Toss with cranberries, pumpkin seeds, and dressing.
- Serve: Enjoy warm or at room temperature.
Notes
- Add crumbled goat cheese or feta for extra creaminess.
- To make ahead, roast the vegetables and mix the dressing separately, then combine before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 9g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
