Roasted Butternut Squash and Brussels Sprouts Salad

Roasted Butternut Squash and Brussels Sprouts Salad tastes cozy, caramelized, a little sweet, a little tangy, and totally like fall in a bowl. It works perfectly for weeknight dinners or holiday tables and usually lands on my table in under 45 minutes. I tested this version so many times that my neighbors started “checking in” right around dinnertime with suspiciously empty containers.

Why Make This Roasted Butternut Squash and Brussels Sprouts Salad at Home

You control the texture, seasoning, and sweetness, so the vegetables roast until they turn golden and crisp instead of soggy. Restaurants often drown these veggies in oil or sugar, while you can keep this salad balanced, vibrant, and still hearty enough to count as dinner.

You also save money and use up that half squash and bag of Brussels sprouts that stare at you every time you open the fridge. The salad packs well for lunches, works warm or room temperature, and fits gluten free and vegetarian eaters without any extra effort.

“This Roasted Butternut Squash and Brussels Sprouts Salad tastes like a cozy holiday side that decided to become a main dish ★★★★★”

Ingredients You Need

Vegetables

• 1 medium butternut squash
  • Peel it, remove seeds, and cut into ¾‑inch cubes.
  • Use pre-cut squash from the produce section if you want a shortcut.
• 1 pound Brussels sprouts
  • Trim the ends and remove any yellow leaves.
  • Slice large sprouts in half so they roast at the same rate as the squash.
• 1 small red onion, sliced into thin wedges
• 2 cups baby kale or baby spinach
• ½ cup pomegranate arils or dried cranberries
• ¼ cup toasted pepitas or chopped pecans

Dressing

• 3 tablespoons extra virgin olive oil
  • I like California Olive Ranch or a similar mid-range brand.
• 1 tablespoon pure maple syrup
  • Use real maple syrup, not pancake syrup, for better flavor.
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely minced or grated
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper

For roasting

• 2–3 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika or sweet paprika
• ½ teaspoon dried thyme or Italian seasoning

Optional add‑ins

• ½ cup crumbled feta or goat cheese
• 1 cup cooked quinoa or farro
• ½ cup cooked chickpeas or white beans
• 2 tablespoons chopped fresh parsley or chives

Equipment

• Large sheet pan or two smaller sheet pans
• Parchment paper (helps cleanup and prevents sticking)
• Large mixing bowl
• Small jar with lid or small bowl and whisk for the dressing
• Sharp chef’s knife and sturdy cutting board
• Silicone spatula or tongs

Tips & Mistakes

• Cut the squash and Brussels sprouts in similar sizes so they roast evenly and finish together.
• Dry the vegetables very well after washing, or the moisture will steam them and prevent browning.
• Spread the veggies in a single layer with a little space between pieces; crowding the pan leads to soft, pale vegetables.
• Toss the vegetables with just enough oil to coat them lightly; too much oil makes them greasy and heavy.
• Roast at high heat (400–425°F) so the edges caramelize and the centers stay tender.
• Stir the veggies once halfway through roasting so they brown on multiple sides.
• Taste the dressing before you add it and adjust salt, acid, or sweetness to match your preference.
• Add the leafy greens right before serving so they stay vibrant and do not wilt into mush.
• Let the roasted vegetables cool slightly before you toss them with cheese so the cheese softens but does not melt into a puddle.
• Store the dressing separately if you plan leftovers, or the greens will turn soggy.

How to Make Roasted Butternut Squash and Brussels Sprouts Salad

Step 1: Prep the vegetables

Preheat your oven to 425°F and line a large sheet pan with parchment. Peel the butternut squash, scoop out the seeds, and cut it into ¾‑inch cubes. Trim the Brussels sprouts, pull off any sad outer leaves, and slice large ones in half from top to bottom.

Slice the red onion into thin wedges. Pat all the vegetables dry with a clean towel so they roast instead of steam. Toss the squash, Brussels sprouts, and onion in a large bowl with 2–3 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, smoked paprika, and dried thyme.

Step 2: Roast until caramelized

Spread the seasoned vegetables on the sheet pan in a single layer. Keep some space between pieces so hot air can circulate. Slide the pan into the oven and roast for about 25 to 30 minutes.

Stir the vegetables once around the 15‑minute mark. Pull them when the squash turns tender and golden at the edges and the Brussels sprouts show deep browning on the cut sides. Taste one piece and adjust with a pinch of salt if needed.

Step 3: Mix the dressing

While the vegetables roast, add 3 tablespoons olive oil, maple syrup, apple cider vinegar, Dijon mustard, garlic, salt, and pepper to a small jar. Shake until the dressing looks thick and emulsified. Taste and tweak the seasoning: add more vinegar for brightness, maple syrup for sweetness, or salt for balance.

If you do not have a jar, whisk everything in a small bowl until smooth. Set the dressing aside at room temperature so the flavors meld while the vegetables finish.

Step 4: Assemble the salad base

Add the baby kale or spinach to a large serving bowl. If you use sturdy greens like chopped kale, massage them with a teaspoon of olive oil and a pinch of salt for 30 seconds so they soften. Add pomegranate arils or dried cranberries and half of the toasted pepitas or nuts.

Drizzle a tablespoon of the dressing over the greens and toss gently. This light coating helps the greens hold up under the warm vegetables without wilting too quickly.

Step 5: Add warm vegetables and finish

When the roasted butternut squash and Brussels sprouts finish, let them cool on the pan for 5 to 10 minutes. Add them to the bowl with the dressed greens. Pour on more dressing, a little at a time, and toss until everything looks lightly coated but not drenched.

Sprinkle on the remaining pepitas or nuts, plus feta or goat cheese if you use it. Add fresh herbs for a bright finish. Taste one more time and adjust with a squeeze of lemon, extra salt, or a grind of pepper if you want more punch.

Variations I've Tried

I often add cooked quinoa or farro to turn this salad into a full meal that keeps me satisfied for hours. Both grains soak up the dressing and add a nice chewy texture. If you avoid gluten, quinoa fits perfectly.

I also swap pomegranate arils for dried cherries or golden raisins when I want a sweeter vibe. Crumbled blue cheese replaces feta nicely if you like a stronger flavor. Toasted walnuts or sliced almonds stand in for pepitas when my pantry looks a little bare.

For extra protein, I toss in roasted chickpeas or cubes of crispy tofu. Both options cling to the dressing and pick up the smoky notes from the paprika. My family also loves a version with thinly sliced apples added right at the end for crunch.

How to Serve Roasted Butternut Squash and Brussels Sprouts Salad

Serve this Roasted Butternut Squash and Brussels Sprouts Salad slightly warm or at room temperature so the flavors shine and the dressing does not seize up. Pair it with simple mains like grilled chicken, baked salmon, or a veggie burger for a balanced plate. You can also spoon it over cooked brown rice or quinoa and call it a grain bowl.

Pack leftovers into lunch containers with the dressing on the side and a wedge of lemon for a quick office or school lunch. It also fits beautifully on a holiday table next to turkey, mashed potatoes, and green beans, and it usually steals more attention than the main course.

How to store

• Store leftover salad without dressing in an airtight container in the fridge for up to 3 days.
• Keep the dressing in a separate jar in the fridge for up to 1 week; shake well before each use.
• Avoid freezing this salad, since roasted squash and Brussels sprouts turn mushy after thawing.
• Reheat the roasted vegetables separately on a sheet pan at 375°F for 8–10 minutes, then toss with fresh greens and cold dressing so you keep both warmth and crispness.