If you’re craving a dish that perfectly captures the cozy, vibrant flavors of fall, the Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries Recipe is here to brighten your table. This recipe combines the caramelized sweetness of maple-roasted butternut squash and Brussels sprouts with the tart pop of dried cranberries and the crunchy bite of toasted pumpkin seeds, creating a salad that’s bursting with texture, color, and seasonal warmth. It’s a fantastic way to enjoy veggies in a way that feels indulgent yet wholesome, making it a beloved favorite to share with friends and family.
Ingredients You’ll Need
This salad’s magic lies in its simple, well-balanced ingredients, each bringing something special to the mix. From the earthy sweetness of butternut squash to the nutty crunch of pumpkin seeds, these essentials come together to create layers of flavor and texture.
- 1 pound Brussels sprouts (trimmed and halved): Choose fresh, vibrant sprouts for the best roasting results and a tender-crisp bite.
- 2 cups butternut squash (peeled and cubed): Fresh or frozen, sweet and soft after roasting, it adds beautiful color and natural maple-like sweetness.
- 2 tablespoons olive oil: This helps caramelize the vegetables while keeping them tender and flavorful.
- 2 tablespoons pure maple syrup (divided): Maple syrup is the secret to enhancing the dish’s autumnal charm with gentle sweetness and a sticky glaze.
- 1/2 teaspoon salt: Balances the natural sugars and brings out the flavors of the vegetables.
- 1/4 teaspoon black pepper: Adds a mild kick and rounds out the seasoning.
- 1/3 cup dried cranberries: These little bursts of tartness contrast beautifully with the roasted veggies’ sweetness.
- 1/4 cup roasted pumpkin seeds (pepitas): Adds satisfying crunch and a subtle nuttiness that ties the dish together.
- 1 tablespoon apple cider vinegar: Gives the dressing a subtle acidity, brightening the overall flavor.
- 1 teaspoon Dijon mustard: Introduces a smooth, tangy depth to the dressing.
- 1 tablespoon extra virgin olive oil (for dressing): Provides richness and helps emulsify the dressing.
- 1 teaspoon maple syrup (for dressing): Adds a hint of sweetness to balance the vinegar and mustard.
- Salt and pepper to taste: To perfectly season the finished salad.
How to Make Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries Recipe
Step 1: Prepare and Roast the Vegetables
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper, which makes cleanup a breeze. Toss the halved Brussels sprouts and cubed butternut squash in olive oil, one tablespoon of maple syrup, salt, and pepper until every piece is evenly coated. Spreading them in a single layer helps them roast evenly and develop those irresistible caramelized edges. Pop the baking sheet into the oven for 25 to 30 minutes, stirring halfway through to ensure all sides get golden and tender. This roasting step softens the vegetables while turning up their natural sweetness, setting the foundation for this delightful salad.
Step 2: Whisk Together the Dressing
While your veggies are roasting, mix the dressing to bring everything together. In a small bowl, combine the apple cider vinegar, Dijon mustard, extra virgin olive oil, the remaining teaspoon of maple syrup, and a pinch of salt and pepper. Whisk everything vigorously to create a harmonious blend that balances tang, sweetness, and richness in each drop. This dressing is what elevates the salad beyond a simple veggie side into a vibrant, flavorful dish.
Step 3: Assemble the Salad
Once the Brussels sprouts and butternut squash have finished roasting, let them cool for a few minutes so the salad isn’t too hot when serving. Transfer these beautifully caramelized vegetables into a large serving bowl. Sprinkle in the dried cranberries and roasted pumpkin seeds, providing bright pops of color and texture. Finally, drizzle the dressing over the top and toss gently to combine, ensuring every forkful gets a perfect balance of flavors and textures. Whether served warm or at room temperature, this salad is a celebration of fall’s best tastes.
How to Serve Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries Recipe
Garnishes
To add an extra touch of elegance and flavor, try garnishing this salad with a sprinkling of crumbled goat cheese or feta. Their creamy tang beautifully complements the sweet and savory notes, making each bite more indulgent. A handful of fresh herbs like chopped parsley or thyme can also bring a fresh, herbal brightness that lifts the whole dish.
Side Dishes
This salad shines on its own but pairs wonderfully with simple grilled proteins like chicken or salmon. For a lighter meal, serve alongside a quinoa pilaf or warm lentil soup for an autumn-inspired feast. Its vegan and gluten-free status also makes it a versatile crowd-pleaser at holiday gatherings or casual weeknight meals.
Creative Ways to Present
For a stunning presentation, serve the salad in a large wooden bowl to highlight its rustic charm. Layering it over a bed of tender baby kale or spinach adds even more green goodness. You can also portion it into individual mason jars or small bowls for stylish, ready-to-eat lunches or buffet spreads.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the roasted vegetables and salad components separately in airtight containers in the refrigerator. This helps maintain their individual textures and freshness. The salad tastes even better when you toss everything together fresh before serving again.
Freezing
While freezing isn’t ideal for the salad once assembled due to the fresh cranberries and dressing, you can freeze the roasted Brussels sprouts and butternut squash on their own. Cool them completely, spread on a baking sheet, freeze until solid, then transfer to a freezer bag. This makes future quick meals a breeze.
Reheating
To reheat the roasted vegetables, simply warm them in a skillet over medium heat or in a preheated oven for about 10 minutes until heated through and crisp on the edges again. Add the pumpkin seeds, cranberries, and dressing after reheating to keep those fresh textures and flavors intact.
FAQs
Can I use frozen butternut squash instead of fresh?
Absolutely! Frozen butternut squash works great in this recipe. Just make sure to thaw and drain any excess moisture before roasting to ensure they caramelize nicely.
Is this salad suitable for meal prepping?
Yes, it’s perfect for meal prepping. Roast the vegetables and prepare the dressing ahead, then assemble the salad fresh before eating to keep all the ingredients tasting bright and fresh.
Can I substitute the pumpkin seeds with another nut or seed?
Definitely! Toasted pecans, walnuts, or sunflower seeds are delicious alternatives that will add their own unique crunch and flavor.
How long will the salad keep in the fridge?
When stored properly, the components of this salad will keep well for up to 3 days. Just combine and toss before serving to enjoy peak freshness.
Can I add protein to make this a complete meal?
For sure! Adding chickpeas, grilled chicken, or cooked quinoa can turn this vibrant salad into a satisfying main dish full of nutrients and flavor.
Final Thoughts
There’s something truly special about the Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries Recipe. It takes humble vegetables and transforms them into a vibrant, comforting celebration of fall flavors that you’ll want to make again and again. Whether you’re looking for a beautiful side dish or a wholesome main, this salad brings warmth, nourishment, and a sprinkle of seasonal magic to your table. Give it a try and watch it become a fast favorite in your recipe collection!
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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
- Method: Roasting
- Cuisine: American
- Diet: Vegan, Gluten Free
Description
This delightful Roasted Brussels Sprouts Salad combines caramelized Brussels sprouts and maple-glazed butternut squash with a tangy apple cider vinaigrette, dried cranberries, and crunchy roasted pumpkin seeds for a perfect balance of flavors and textures. Ideal for a healthy vegan and gluten-free meal, this salad can be served warm or at room temperature, making it a versatile choice for fall or holiday menus.
Ingredients
Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and cubed
For Roasting
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-ins
- 1/3 cup dried cranberries
- 1/4 cup roasted pumpkin seeds (pepitas)
Dressing
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 teaspoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Toss Vegetables: In a large bowl, combine the trimmed and halved Brussels sprouts with the peeled and cubed butternut squash. Add 2 tablespoons of olive oil, 1 tablespoon of maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss everything thoroughly to coat the vegetables evenly with the seasoning and oil.
- Roast Vegetables: Spread the Brussels sprouts and butternut squash mixture in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring halfway through the cooking time, until the vegetables are tender and caramelized with a nicely browned exterior.
- Prepare Dressing: While the vegetables are roasting, whisk together the apple cider vinegar, Dijon mustard, extra virgin olive oil, remaining 1 teaspoon maple syrup, and a pinch of salt and pepper in a small bowl until well combined to create a tangy and slightly sweet dressing.
- Assemble Salad: When the roasted vegetables are done, allow them to cool slightly. Then transfer them to a serving bowl, add dried cranberries and roasted pumpkin seeds, and drizzle the dressing over the top. Toss gently to evenly distribute all ingredients.
- Serve: Serve the salad warm or at room temperature, making it a flexible dish for various occasions.
Notes
- Add crumbled goat cheese or feta cheese for an extra layer of creaminess and flavor.
- To make this salad ahead of time, roast the vegetables and prepare the dressing separately. Combine all ingredients just before serving to maintain freshness and texture.
