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Roasted Brussels Sprouts and Butternut Squash Salad with Pecans

A warm, colorful fall salad featuring roasted Brussels sprouts, caramelized butternut squash, toasted pecans, and dried cranberries tossed in a maple Dijon vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Fall
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 lb Brussels sprouts trimmed and halved
  • 3 cups diced butternut squash
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 cup pecans toasted
  • 0.5 cup dried cranberries
Maple Dijon Vinaigrette
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Baking sheet
  • Mixing bowl
  • Whisk

Method
 

  1. Roast Brussels sprouts and squash at 425°F for 25–30 minutes.
  2. Toast pecans in a skillet for 3–4 minutes.
  3. Whisk together all vinaigrette ingredients.
  4. Combine roasted vegetables, pecans, and cranberries in a bowl.
  5. Toss with vinaigrette before serving.

Notes

For extra crunch, add pumpkin seeds. Serve warm or at room temperature for best flavor.