Roasted Brussels Sprouts and Butternut Squash Salad with Pecans

If you’re craving a warm, hearty salad that captures the flavors of fall, this Roasted Brussels Sprouts and Butternut Squash Salad with Pecans is exactly what you’re looking for. It’s vibrant, cozy, nutritious, and loaded with textures—crispy Brussels sprouts, tender caramelized squash, crunchy toasted pecans, and chewy dried cranberries. A maple Dijon vinaigrette ties everything together with sweet, tangy perfection.

This salad is ideal for weeknight dinners, holiday gatherings, Thanksgiving tables, or weekend meal prep. It’s the type of dish that feels comforting yet bright, nourishing yet indulgent, and wholesome yet absolutely delicious.

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Why This Salad Works So Well

This salad is a beautiful balance of flavors and textures:

✔ Sweet + savory
✔ Warm + crisp
✔ Crunchy + tender
✔ Nutty + tangy

Roasting transforms Brussels sprouts and butternut squash into golden, caramelized perfection. Adding pecans boosts the salad with warm nuttiness, while dried cranberries create the perfect pop of sweetness. It’s bold, colorful, and satisfying enough to enjoy as a main dish.

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Ingredients

For the Salad

• 1 lb Brussels sprouts, trimmed and halved
• 3 cups diced butternut squash
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ cup pecans, toasted
• ½ cup dried cranberries

Maple Dijon Vinaigrette

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• ¼ tsp salt
• ¼ tsp black pepper

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Instructions

1. Roast the Vegetables

1. Preheat oven to 425°F (220°C).
2. Toss Brussels sprouts and squash with olive oil, salt, pepper, and garlic powder.
3. Spread on a baking sheet in a single layer.
4. Roast 25–30 minutes, flipping halfway, until tender and golden.

2. Toast the Pecans

5. In a dry skillet over medium heat, toast pecans for 3–4 minutes until fragrant.
6. Set aside to cool.

3. Make the Vinaigrette

7. Whisk olive oil, apple cider vinegar, maple syrup, Dijon, salt, and pepper until emulsified.

4. Assemble the Salad

8. Add roasted Brussels sprouts and squash to a serving bowl.
9. Add toasted pecans and dried cranberries.
10. Drizzle vinaigrette over the top and toss gently.
11. Serve warm or at room temperature.

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Tips for Perfect Roasting

Don’t Crowd the Pan

Overlapping veggies steam instead of roast—use two pans if needed.

High Heat = Better Caramelization

425°F ensures crisp edges and golden color.

Flip Halfway

This ensures even browning and prevents burning.

Use Real Maple Syrup

It adds a richer flavor to both the vinaigrette and roasted veggies.

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Variations

Add Cheese

Crumble feta, goat cheese, or shaved Parmesan on top.

Add Greens

Serve over arugula or kale for extra volume and freshness.

Protein Boost

Add grilled chicken, roasted chickpeas, or quinoa.

Nut Substitutions

Swap pecans with walnuts, almonds, or pumpkin seeds.

Sweet Enhancements

Add roasted apples, pomegranate seeds, or pear slices.

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Serving Suggestions

This salad works beautifully as:

• A cozy fall side dish
• A Thanksgiving or Christmas dinner companion
• A healthy weekday lunch
• A warm vegetarian main course
• A colorful potluck addition

Pair it with roasted chicken, turkey, or a simple grilled protein.

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Storage

• Refrigerator: 3–4 days
• Best served: warm or room temperature
• Meal prep tip: Store dressing separately and toss before serving

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A Cozy, Nourishing Fall Salad

With caramelized vegetables, crunchy nuts, sweet dried fruit, and a tangy maple dressing, this Roasted Brussels Sprouts and Butternut Squash Salad with Pecans brings comforting autumn flavors to every bite. It’s simple, wholesome, and absolutely delicious—perfect for family dinners or holiday gatherings.