If you’re searching for a vibrant, cozy salad that bursts with autumn flavors, the Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries Recipe is going to be your new favorite. This dish beautifully balances the caramelized sweetness of roasted butternut squash and maple syrup with the earthy crunch of Brussels sprouts, while tangy dried cranberries and toasted pumpkin seeds add pops of texture and flavor. It’s warm, colorful, and perfect as a hearty side or even a light main on cooler days.
Ingredients You’ll Need
Every ingredient in this Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries Recipe plays a crucial role, bringing layers of flavor and texture that complement each other so well. The list is simple, but each choice is essential to creating that perfect balance between sweet, savory, chewy, and crunchy.
- 1 pound Brussels sprouts (trimmed and halved): Provides a slightly bitter, nutty flavor and great crunch after roasting.
- 2 cups butternut squash (peeled and diced): Adds vibrant color and natural sweetness that caramelizes beautifully in the oven.
- 2 tablespoons olive oil: Helps roast the vegetables to golden perfection and adds richness.
- 1 tablespoon pure maple syrup: Brings a warm, sweet glaze that ties the flavors together stunningly.
- 1/2 teaspoon salt: Enhances all the natural flavors without overpowering them.
- 1/4 teaspoon black pepper: Adds a subtle kick that balances the sweetness.
- 1/3 cup dried cranberries: Offers a tangy chewiness that contrasts beautifully with the roasted veggies.
- 1/4 cup roasted pumpkin seeds (pepitas): Gives a toasty crunch and a nutty note that complements every bite.
- 1 tablespoon balsamic vinegar: Adds acidity to the dressing, brightening the salad’s overall flavor.
- 1 teaspoon Dijon mustard: Provides a smooth sharpness that balances the sweetness in the dressing.
- 1 tablespoon extra virgin olive oil (for dressing): Lends a silky texture and fruity richness to the dressing.
- 1 teaspoon maple syrup (for dressing): Just enough sweetness to round out the tangy dressing perfectly.
How to Make Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries Recipe
Step 1: Preheat and Prep the Veggies
Start by setting your oven to 400°F (200°C) and lining a large baking sheet with parchment paper—this ensures easy cleanup and prevents sticking. Trim and halve the Brussels sprouts, then peel and dice the butternut squash into evenly sized chunks so everything roasts uniformly. Toss the vegetables in olive oil, maple syrup, salt, and pepper. This simple marinade is what gives each bite that perfect combination of savory with a hint of gentle sweetness.
Step 2: Roast to Perfection
Spread the Brussels sprouts and butternut squash evenly on the baking sheet to ensure they roast rather than steam. Roast them for about 25 to 30 minutes, flipping halfway through to achieve a consistent golden brown color and tender texture. The slight caramelization you’ll see and smell is magic—it enhances the natural sweetness of the squash and tames the bitterness of the Brussels sprouts.
Step 3: Whisk Together the Dressing
While the vegetables are in the oven, mix the dressing by whisking balsamic vinegar, Dijon mustard, extra virgin olive oil, and a teaspoon of maple syrup in a small bowl. This dressing plays a starring role in this Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries Recipe by bringing in tangy brightness balanced with a smooth, sweet undertone.
Step 4: Toss and Combine
Once the roasted vegetables have cooled slightly, transfer them to a serving bowl. Add the dried cranberries and roasted pumpkin seeds, then drizzle the maple balsamic dressing over the salad. Toss gently to coat everything evenly without bruising the delicate roasted veggies and tender squash chunks—the textures and flavors will meld beautifully at this point.
How to Serve Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries Recipe
Garnishes
For a touch of creaminess, sprinkle crumbled goat cheese or feta over the salad just before serving. The tangy cheese adds a luscious contrast to the sweetness and nuttiness of the dish, elevating it to something truly special. A few fresh herbs like chopped parsley or thyme can also add a burst of color and freshness.
Side Dishes
This salad shines as a vibrant autumn side dish alongside roasted chicken, grilled pork chops, or even a hearty grain bowl. Its sweet and savory notes make it a versatile partner to protein-rich mains and add a festive touch to holiday spreads without weighing things down.
Creative Ways to Present
Serve this salad in rustic wooden bowls or colorful ceramic dishes to let its amazing fall colors pop visually. For dinner parties, try scooping it onto individual plates and topping with a sprinkle of pumpkin seeds and an extra drizzle of dressing for an elegant presentation. It also works beautifully layered over cooked grains like quinoa or farro for a fuller meal.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover salad in an airtight container and place it in the refrigerator. It will keep for up to 3 days. The flavors actually deepen over time, though the pumpkin seeds may lose some crunch. If you want that crisp texture back, toast a handful of fresh seeds to add before serving.
Freezing
This salad is best enjoyed fresh or refrigerated since the pumpkin seeds and cranberries don’t freeze well and roasted vegetables can become mushy. For longer storage, freeze the raw butternut squash and Brussels sprouts separately and roast fresh when ready to eat.
Reheating
If desired, gently reheat leftovers in a skillet over medium heat or in a preheated oven until warmed through, but avoid microwaving to preserve texture. Add the dressing and fresh toppings only after warming to keep that delicious balance intact.
FAQs
Can I use frozen Brussels sprouts or butternut squash for this recipe?
While fresh vegetables yield the best texture and flavor in this Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries Recipe, frozen veggies can work in a pinch. Just make sure to thaw and drain them well to avoid extra moisture that affects roasting.
Is this salad vegan and gluten-free?
Absolutely! This recipe is naturally vegan and gluten-free, making it a great option for a wide range of dietary preferences. Just skip any optional cheese toppings if you’re keeping it fully vegan.
Can I substitute the maple syrup with honey or another sweetener?
Yes, you can swap maple syrup for honey or even agave nectar if you prefer. Just keep in mind the flavor profile will shift slightly since maple syrup has a unique earthiness that pairs wonderfully with the squash and Brussels sprouts.
How do I ensure the Brussels sprouts are tender but not burnt?
Cutting the Brussels sprouts evenly and tossing them well in oil before roasting helps them cook evenly. Flip them halfway through roasting for uniform caramelization without burning any edges.
Can I add protein to make this a main dish?
Definitely! Adding grilled chicken, roasted chickpeas, or crumbled tofu boosts the protein and creates a balanced, satisfying meal. This salad’s flavors pair wonderfully with many protein choices.
Final Thoughts
Don’t hesitate to whip up this Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries Recipe—it’s a true celebration of fall in every bite. Whether you’re cooking for a family dinner, a holiday gathering, or a casual weeknight, this salad brings together warmth, color, and incredible flavor that will win over any crowd. Give it a try and watch it quickly become a beloved staple on your table!
Print
Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan, Gluten Free
Description
A vibrant and wholesome roasted Brussels sprouts salad featuring sweet maple-glazed butternut squash, crunchy pumpkin seeds, and tart dried cranberries, all tossed in a tangy maple balsamic dressing. Perfect as a festive side or a nutritious vegan main, this dish offers a delightful balance of flavors and textures.
Ingredients
Roasted Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad Add-ins
- 1/3 cup dried cranberries
- 1/4 cup roasted pumpkin seeds (pepitas)
Dressing
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 teaspoon maple syrup
Instructions
- Preheat and prepare vegetables: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a mixing bowl, combine the trimmed and halved Brussels sprouts and diced butternut squash with olive oil, pure maple syrup, salt, and black pepper. Toss until everything is evenly coated.
- Roast the vegetables: Spread the coated vegetables evenly on the prepared baking sheet. Roast in the oven for 25–30 minutes, flipping the vegetables halfway through the cooking time to ensure even roasting. Cook until they are tender and golden brown.
- Prepare the dressing: While the vegetables roast, whisk together the balsamic vinegar, Dijon mustard, extra virgin olive oil, and maple syrup in a small bowl until well combined to make the dressing.
- Toss the salad: Once the roasted vegetables are done, allow them to cool slightly. Transfer them to a serving bowl and add the dried cranberries and roasted pumpkin seeds. Drizzle with the maple balsamic dressing and gently toss everything to combine.
- Serve: Serve the salad warm or at room temperature, making it a versatile dish for any occasion.
Notes
- Add crumbled goat cheese or feta for extra creaminess.
- This salad works great as a make-ahead side for holiday meals.
