Name: Roasted Butternut Squash and Brussels Sprouts Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 medium butternut squash, peeled, seeded, and cut into 3/4-inch cubes; 1 pound Brussels sprouts, trimmed and halved or quartered; 1 small red onion, sliced into thin wedges; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup pecans or walnuts, roughly chopped; 1/3 cup dried cranberries or cherries; 1/3 cup feta or goat cheese, crumbled; 1 small apple, thinly sliced; 3 tablespoons olive oil; 1 1/2 tablespoons maple syrup; 1 1/2 tablespoons apple cider vinegar; 1 teaspoon Dijon mustard; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 small garlic clove, very finely minced or grated

Roasted Butternut Squash and Brussels Sprouts Salad tastes cozy, caramelized, a little sweet, a little tangy, and totally dinner-worthy. It works perfectly for busy weeknights or holiday tables, and you can get it on the table in about 45 minutes. I test this one every fall in my tiny kitchen while my dog judges my knife skills from the corner.

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

You control everything at home: how crispy the Brussels sprouts get, how soft the butternut squash turns out, and how punchy you like the dressing. Restaurants often drown roasted veggie salads in oil or sugar, but you can keep this one light and still very satisfying.

You also save money and use up that half bag of Brussels sprouts and the squash that stares at you from the counter. This salad works warm, room temp, or chilled, so you can cook once and eat it a few different ways.

“This Roasted Butternut Squash and Brussels Sprouts Salad tastes like fall in a bowl and somehow disappears every time I set it on the table. ★★★★★”

Ingredients You Need

Vegetables

1 medium butternut squash
- About 2 to 2½ pounds whole, which gives roughly 4 cups cubed
- Use pre-cut squash from the store if you want a shortcut
1 pound Brussels sprouts
- Choose firm, bright green sprouts without yellow leaves
- Halve them if medium, quarter them if large
1 small red onion, sliced into thin wedges
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper

Crunch and extras

½ cup pecans or walnuts, roughly chopped
- Toasted nuts taste best; you can buy them pre-toasted to save time
⅓ cup dried cranberries or cherries
- Use low sugar or unsweetened if you prefer less sweetness
⅓ cup crumbled feta or goat cheese
- Use a block and crumble it yourself for better texture
Optional: 1 small apple, thinly sliced, for extra crunch

Maple Dijon dressing

3 tablespoons olive oil
1½ tablespoons maple syrup
- Use pure maple syrup, not pancake syrup
1½ tablespoons apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon black pepper
Optional: 1 small garlic clove, very finely minced or grated

Pantry and brand notes

Use a neutral, good quality olive oil that tastes mild, not bitter. I like a standard grocery store extra virgin that I also use for roasting. Use real maple syrup, not flavored corn syrup, because it gives a cleaner sweetness that pairs better with Brussels sprouts.

Any Dijon mustard works, but a smooth, classic style blends more easily than whole grain. If you keep only white vinegar at home, you can use it, but apple cider vinegar gives a softer tang that fits roasted butternut squash better. Use kosher salt if you can, since it sprinkles more evenly than table salt.

Equipment

Large cutting board
Sharp chef’s knife or sturdy santoku
Vegetable peeler
Large mixing bowl
2 large sheet pans
Parchment paper or silicone baking mats (optional but helpful)
Small jar with lid or small bowl and whisk for the dressing
Spatula or tongs

Tips & Mistakes

Cut the squash and Brussels sprouts into similar sized pieces so they roast at the same rate.
Dry the vegetables well after rinsing, or they steam instead of caramelize.
Spread everything in a single layer on the sheet pans, and avoid crowding the pan.
Roast on high heat (around 400–425°F) to get browned edges without mushy centers.
Toss the vegetables with oil and seasoning in a bowl, not on the pan, for even coating.
Salt lightly before roasting, then taste and adjust with more salt at the end.
Stir or flip the vegetables halfway through roasting so they brown on more than one side.
Add nuts near the end of roasting so they toast lightly and do not burn.
Cool the roasted vegetables slightly before adding cheese so it softens but does not melt completely.
Taste the dressing before you pour it, and adjust with a bit more vinegar or maple syrup to match your preference.
Do not drown the salad in dressing; start with half, toss, then add more if needed.
Add delicate ingredients like apples and greens (if using) right before serving so they stay crisp.

How to Make Roasted Butternut Squash and Brussels Sprouts Salad

Step 1: Prep the vegetables

Preheat your oven to 425°F and line two sheet pans with parchment if you want easier cleanup. Peel the butternut squash, slice it in half lengthwise, scoop out the seeds, and cut it into ¾ inch cubes. Trim the ends off the Brussels sprouts, pull off any sad outer leaves, and cut them in halves or quarters, depending on size.

Slice the red onion into thin wedges so it softens and caramelizes in the oven. Add the squash, Brussels sprouts, and onion to a large mixing bowl. Drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon kosher salt and ½ teaspoon black pepper, then toss until everything looks evenly coated.

Step 2: Roast to caramelized perfection

Spread the vegetables out on the two sheet pans in a single layer. Keep some space between the pieces so the heat can circulate and brown them. Slide the pans into the oven and roast for 15 minutes.

After 15 minutes, pull the pans out and use a spatula to flip and stir the vegetables. Rotate the pans between racks if your oven cooks unevenly. Roast for another 10 to 15 minutes, until the squash feels tender and the Brussels sprouts show deep golden edges with some crispy bits.

Step 3: Toast the nuts

While the vegetables roast, place the chopped pecans or walnuts on a small dry skillet. Set the skillet over medium heat and stir often. Toast for 3 to 5 minutes, until the nuts smell fragrant and look slightly darker, then transfer them to a plate to cool.

You can also toss the nuts onto one of the sheet pans during the last 5 minutes of roasting. Keep an eye on them so they do not burn. Toasted nuts add crunch and a warm, nutty flavor that balances the sweet squash.

Step 4: Mix the maple Dijon dressing

Add olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, pepper, and garlic (if using) to a small jar. Screw on the lid and shake until the dressing looks thick and emulsified. If you use a bowl, whisk until everything blends and the dressing looks slightly creamy.

Taste a small spoonful. Add a splash more vinegar if you want more tang or a drizzle more maple syrup if you want more sweetness. Set the dressing aside while the vegetables finish roasting.

Step 5: Assemble the salad

Transfer the warm roasted vegetables to a large serving bowl. Add the toasted nuts and dried cranberries. If you use sliced apple, add it now.

Drizzle about half of the maple Dijon dressing over the bowl. Toss gently until everything looks lightly coated. Sprinkle the crumbled feta or goat cheese over the top, then toss once more very gently so the cheese stays in nice chunks.

Step 6: Taste and adjust

Taste a bite that includes squash, Brussels sprouts, nut, and cheese. Add more salt or pepper if the flavors need a little boost. If the salad tastes dry, drizzle on more dressing a spoonful at a time until it hits your sweet spot.

Serve the Roasted Butternut Squash and Brussels Sprouts Salad warm, at room temperature, or chilled. I like it slightly warm, when the cheese softens and the dressing clings to the vegetables.

Variations I've Tried

Add grains
Stir in 1 to 2 cups cooked quinoa, farro, or brown rice for a more filling main dish salad. The grains soak up the maple Dijon dressing and make great meal prep bowls.
Make it dairy free
Skip the cheese or swap in a dairy free feta style crumble. Add extra nuts or seeds to keep the richness and texture.
Add protein
Top the salad with sliced grilled chicken, roasted chickpeas, or baked tofu. This turns it into a full meal that still feels light.
Change the cheese
Swap feta for blue cheese if you like a stronger flavor, or use shaved Parmesan for a salty, nutty twist. Each cheese changes the personality of the salad in a fun way.
Change the nuts and fruit
Use pumpkin seeds or sunflower seeds instead of nuts for a nut free version. Try dried apricots, golden raisins, or pomegranate arils in place of cranberries.
Add greens
Toss the warm roasted vegetables with a few handfuls of arugula, baby spinach, or chopped kale. The heat softens the greens slightly and gives a nice contrast in texture.

How to Serve Roasted Butternut Squash and Brussels Sprouts Salad

Serve this Roasted Butternut Squash and Brussels Sprouts Salad warm in a big bowl as a side dish with roast chicken, turkey, or simple baked salmon. It also works as a main course salad with some added grains or protein on top. Pair it with sparkling water, cider, or a citrusy mocktail to keep things fresh and bright.

I like to sprinkle a few extra nuts and cheese on top right before serving so it looks extra inviting. If you bring it to a potluck, keep the dressing on the side and toss it right before everyone eats.

How to store

Fridge: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Keep the dressing separate if possible and add it right before serving.
Freezer: Freeze the roasted vegetables (without cheese, nuts, or greens) in a freezer safe container for up to 2 months, then add fresh toppings and dressing after reheating.
Reheating: Reheat the roasted vegetables on a sheet pan in a 375°F oven for 8 to 10 minutes, or in a skillet over medium heat, until warm and slightly crisp again.
Serving leftovers: Add fresh cheese, nuts, and a drizzle of dressing after reheating, or eat leftovers cold straight from the fridge as a quick lunch.