If you’re anything like me, you know a good salad can be way more exciting than just lettuce and dressing. That’s why I’m thrilled to share this fan-freaking-tastic Roasted Brussels Sprouts and Butternut Squash Salad Recipe with you. It’s packed with warm autumn flavors, a hint of sweetness from maple syrup and cranberries, and that addictive crunch from toasted pecans. Trust me, this combo is a total crowd-pleaser and perfect for any occasion, from casual dinners to holiday feasts.

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Why You’ll Love This Recipe

Perfect Flavor Balance: Roasting brings out the natural sweetness and caramelization in Brussels sprouts and butternut squash, complemented by the tartness of cranberries.
Easy to Prep: You can roast everything in the oven at once and throw it together in no time, making it great for busy weeknights or festive gatherings.
Textural Delight: Crispy on the outside, tender inside veggies combined with crunchy pecans make every bite interesting.
Versatile and Customizable: You’ll love how easy it is to adjust sweetness, add your favorite nuts, or toss in fresh herbs for different twists.

The image shows a close-up of roasted vegetables and nuts in a white bowl. There are bright yellow-orange chunks with a soft texture, roasted green Brussels sprouts with dark brown charred spots, glossy pecans with a smooth ridged surface, and shiny dark red dried cranberries scattered throughout. The colors are warm and rich with a mix of textures from soft to crunchy. The dish looks moist and well-seasoned. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Roasted Brussels Sprouts and Butternut Squash Salad, roasted vegetable salads, autumn harvest salad, healthy fall salads, Thanksgiving vegetable side dish

Ingredients You’ll Need

Each ingredient in this Roasted Brussels Sprouts and Butternut Squash Salad Recipe is chosen to enhance flavor and texture, making the whole dish sing. When you’re out shopping, look for firm Brussels sprouts and a bright, unblemished butternut squash to get the best results.

Flat lay of fresh halved Brussels sprouts with bright green leaves, peeled and cubed butternut squash in vibrant orange cubes, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of deep amber maple syrup, a small white ceramic bowl of ground cinnamon powder, a handful of glossy pecan halves, a small pile of dried tart red cranberries, and two whole uncracked brown eggs placed symmetrically, all arranged neatly on a simple white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Roasted Brussels Sprouts and Butternut Squash Salad, roasted vegetable salads, autumn harvest salad, healthy fall salads, Thanksgiving vegetable side dish

Brussels sprouts: Fresh and firm are key—avoid limp or brownish ones for the best roasting results.
Olive oil: Use extra virgin for the best flavor—it helps those veggies get that golden roast.
Salt: Just a pinch to bring out the natural flavors; don’t overdo it.
Butternut squash: Peeled and seeded, cubed into uniform pieces to roast evenly.
Maple syrup: Adds just the right touch of sweetness—real maple syrup works best over imitators.
Ground cinnamon: A cozy spice that pairs beautifully with the squash and maple syrup.
Pecan halves: Toasted to deepen flavor and add crunch—fresh pecans always win here.
Dried cranberries: Their tang brings a bright contrast to the roasted goodness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Roasted Brussels Sprouts and Butternut Squash Salad Recipe is—feel free to make it your own. Over time, I’ve experimented with different nuts and spices, and it’s such a joy to mix things up without losing that satisfying base flavor.

Swap nuts: Sometimes I use toasted walnuts or almonds instead of pecans for a slightly different crunch and flavor—I find toasted walnuts give it a wonderful earthiness.
Add fresh herbs: Toss in some chopped thyme or rosemary after roasting for an aromatic lift.
Make it vegan: It’s naturally vegan, but if you want a creamier texture, I like adding a drizzle of tahini or a spoonful of vegan yogurt on top.
Spice it up: For a little kick, sprinkle in some crushed red pepper flakes or smoked paprika before roasting the veggies.

How to Make Roasted Brussels Sprouts and Butternut Squash Salad Recipe

Step 1: Prep and Roast Brussels Sprouts

First things first: preheat your oven to 400°F. While it’s heating up, trim off the ends of your Brussels sprouts and peel away any yellow or damaged leaves. Then, slice each sprout in half—this helps them roast evenly and get those lovely caramelized edges we all crave. Toss them in a bowl with 2 tablespoons of olive oil and a pinch of salt, making sure every piece is coated. Spread them cut-side down on a foil-lined baking sheet, which helps with easy cleanup and even roasting.

Pop them in the oven for about 20-25 minutes. Around the 15-minute mark, go ahead and flip them over to get those edges beautifully browned on all sides. Keep an eye out—the cut sides should be nicely browned and slightly charred, but not blackened. Trust me, that perfect roast is key to the flavor.

Step 2: Roast Butternut Squash With Cinnamon and Maple

If you want to be efficient (and I always do), roast your butternut squash alongside the Brussels sprouts. Use a separate foil-lined sheet and lightly grease it with a tablespoon of olive oil. In a bowl, toss the cubed butternut squash with olive oil, maple syrup, and ground cinnamon—this sweet-spicy combo is what makes this salad stand out.

Spread the squash evenly on the sheet and roast for about 20-25 minutes, turning halfway through to get even cooking. The cubes should be tender when pierced with a fork and have that beautiful roasted glow.

Step 3: Toast Your Pecans

Preheat your oven to 350°F for toasting the pecans—this lower temp helps prevent burning. Spread the pecans on a parchment-lined baking sheet and toast for 5 minutes. Check on them frequently because pecans can go from perfectly toasted to burnt in a flash. You’re looking for a nice deepening of color and a fragrant nutty aroma.

Step 4: Combine and Toss Your Salad

Once everything is roasted and cooled just a bit, combine your Brussels sprouts, butternut squash, toasted pecans, and dried cranberries in a large bowl. This is where the magic happens—each ingredient brings its own texture and flavor to the party. If you want to amp up the sweetness a bit more, add 2 to 4 tablespoons of maple syrup. I like to start with 2, toss everything well, and taste before deciding if more is needed.

Toss gently to combine and serve immediately or at room temperature—it’s delicious either way!

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Pro Tips for Making Roasted Brussels Sprouts and Butternut Squash Salad Recipe

Uniform Cutting: Cutting your veggies into similar sizes ensures they roast evenly without some getting burnt while others are underdone.
Watch the Pecans Closely: I learned the hard way that nuts can burn quickly, so set a timer and check often during toasting.
Roast Together to Save Time: When I roast the Brussels sprouts and butternut squash on separate sheets on the same rack, everything cooks perfectly at the same time.
Don’t Oversoak in Maple Syrup: Adding maple syrup slowly lets you control sweetness and keeps the salad from becoming soggy.

How to Serve Roasted Brussels Sprouts and Butternut Squash Salad Recipe

Roasted Brussels Sprouts and Butternut Squash Salad Recipe - Serving

Garnishes

I love topping this salad with a sprinkle of freshly chopped parsley or a little crumbled goat cheese when entertaining—adds freshness and a bit of creaminess that pairs so well with the roasted flavors.

Side Dishes

This salad goes beautifully with roasted chicken or a juicy pork tenderloin. For vegetarian meals, I like pairing it with quinoa or farro and a simple lemon tahini dressing to round things out.

Creative Ways to Present

For holiday dinners, I’ve served this salad in hollowed-out small pumpkins or squash bowls—it’s a stunning presentation and keeps things cozy. It’s also lovely layered in a clear glass trifle bowl so the colors shine through.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually marry nicely overnight, but the pecans may soften a bit. To keep some crunch, you can add extra toasted pecans just before serving.

Freezing

Because of the texture of roasted vegetables and nuts, I don’t recommend freezing this salad—it tends to get mushy and lose that fresh crunch.

Reheating

If you want it warm, I reheat leftovers gently in a skillet over medium heat just until heated through, adding a splash of olive oil to revive the texture. Avoid microwaving if you want to keep some crispness.

FAQs

Can I make the Roasted Brussels Sprouts and Butternut Squash Salad Recipe ahead of time?

Absolutely! You can roast the vegetables a day in advance and store them separately or combined in an airtight container. Just add the cranberries and pecans right before serving for maximum freshness and crunch.
Can I use frozen Brussels sprouts or butternut squash?

Fresh veggies work best for roasting because they develop better flavor and texture. You can use frozen if pressed for time, but expect them to be softer and less caramelized.
What if I don’t have maple syrup?

If you don’t have maple syrup, honey or agave nectar can work as substitutes, though the flavor won’t be quite the same. Adjust sweetness to your taste, starting with less.
How do I prevent the Brussels sprouts from getting soggy?

Make sure to roast them cut-side down on the baking sheet so they caramelize nicely. Also, avoid overcrowding the pan, which causes steaming instead of roasting.

Final Thoughts

I absolutely love how this Roasted Brussels Sprouts and Butternut Squash Salad Recipe manages to be both comforting and fresh, sweet and savory, all at once. It’s the kind of dish I always recommend to friends because it’s so approachable yet impressive. Give it a try, and I bet you’ll find yourself making it again and again—perfect for elevating simple weeknight meals or shining bright at holiday tables. Enjoy every bite!