Roasted Brussels Sprouts & Butternut Squash Salad

Roasted Brussels Sprouts & Butternut Squash Salad is a colourful, satisfying salad combining golden roasted Brussels sprouts, tender butternut squash, crisp mixed greens, sweet dried cranberries, crunchy toasted pecans, creamy feta, and juicy pomegranate seeds. Everything is finished with a bright cranberry-honey dressing that brings the sweet and savoury flavours together.

It’s hearty enough for a light lunch but also makes a beautiful side dish for a family dinner or holiday table. Honestly, the contrast between caramelized vegetables, creamy feta, crunchy pecans, and fresh greens makes every bite interesting.

Ingredients

For the Roasted Vegetables

• 3 cups (300 g) Brussels sprouts, trimmed and halved
• 3 cups (450 g) butternut squash, peeled, seeded, and cut into cubes
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Salad

• 4 cups (120 g) mixed greens or baby spinach
• 1/2 cup (60 g) dried cranberries
• 1/3 cup (40 g) toasted pecans, roughly chopped
• 1/2 cup (75 g) crumbled feta cheese
• 1/4 cup (30 g) pomegranate seeds
• 2 tbsp fresh parsley, chopped

For the Cranberry-Honey Dressing

• 3 tbsp olive oil
• 1 1/2 tbsp fresh lemon juice
• 1 tbsp honey
• 1 tbsp cranberry sauce
• 1 tsp Dijon mustard
• 1/2 tsp balsamic vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper

How to Make It

1. Preheat the Oven

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.

2. Season the Vegetables

Place the Brussels sprouts and butternut squash in a large bowl. Add the olive oil, maple syrup, garlic powder, dried thyme, smoked paprika, salt, and black pepper. Toss thoroughly until all the vegetables are evenly coated.

3. Roast the Vegetables

Spread the Brussels sprouts and butternut squash over the prepared baking sheet in a single layer. Keep the Brussels sprouts cut-side down where possible to encourage better browning. Roast for 30–35 minutes, turning halfway through, until the squash is tender and the Brussels sprouts are golden with caramelized edges.

4. Toast the Pecans

While the vegetables roast, place the pecans in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly toasted. Remove from the heat and let them cool before roughly chopping if needed.

5. Make the Dressing

In a small bowl or jar, whisk together the olive oil, lemon juice, honey, cranberry sauce, Dijon mustard, balsamic vinegar, salt, and black pepper until smooth and well combined.

6. Prepare the Greens

Place the mixed greens or baby spinach in a large serving bowl or platter. Add the dried cranberries, toasted pecans, pomegranate seeds, and chopped fresh parsley.

7. Add the Roasted Vegetables

Allow the roasted Brussels sprouts and butternut squash to cool for about 5–10 minutes. Arrange the warm vegetables over the prepared greens, spreading them evenly throughout the salad.

8. Add the Feta

Scatter the crumbled feta over the top of the salad. Leave some larger pieces visible for a creamy contrast against the roasted vegetables and fresh greens.

9. Add the Dressing

Drizzle the cranberry-honey dressing evenly over the salad just before serving. Start with about two-thirds of the dressing and add more according to taste.

10. Toss Gently

Gently toss the salad so the greens are lightly coated while keeping the roasted vegetables and feta intact. Avoid overmixing so the individual ingredients remain visible.

11. Serve

Serve immediately while the roasted vegetables are still slightly warm and the pecans remain crunchy. This colourful salad works beautifully as a side dish or light vegetarian meal.

Why This Recipe Works

This salad is all about contrast. Roasting the Brussels sprouts and butternut squash brings out their natural sweetness while creating golden, caramelized edges that add depth and texture.

The fresh greens provide a crisp base, while dried cranberries and pomegranate seeds add little bursts of sweetness and brightness. Creamy feta balances those flavours with its salty, tangy character, and toasted pecans provide satisfying crunch.

The cranberry-honey dressing ties everything together with a combination of fruity sweetness, fresh lemon, Dijon mustard, and balsamic vinegar. The result is a salad that feels festive but is simple enough for an everyday meal.

Tips for the Best Roasted Brussels Sprouts Salad

• Don’t overcrowd the pan: Give the vegetables enough room to roast and caramelize instead of steaming.
• Keep the Brussels sprouts cut-side down: This helps create deeply golden, caramelized surfaces.
• Cut the squash evenly: Similar-sized cubes will cook at roughly the same rate.
• Toast the pecans: A few minutes in a dry skillet makes them more aromatic and crunchy.
• Cool the vegetables slightly: Let them rest for a few minutes before adding them to the greens.
• Dress just before serving: This keeps the greens fresh and crisp.
• Don’t overdress: Add the dressing gradually so the salad remains fresh rather than heavy.

Serving Suggestions

This roasted vegetable salad makes an excellent side dish for roasted chicken, turkey, grilled fish, or other family dinner favourites. Its colourful presentation also makes it especially suitable for a holiday table or special gathering.

For a more filling vegetarian meal, serve it with warm crusty bread, quinoa, chickpeas, or another favourite grain. You can also add grilled chicken if you want extra protein.

Frequently Asked Questions

Can I make the roasted vegetables ahead of time?

Yes. The Brussels sprouts and butternut squash can be roasted ahead of time and stored in the refrigerator. Gently warm them before adding them to the salad, or serve them chilled depending on your preference.

Can I use another squash?

Yes. Pumpkin, acorn squash, or another firm winter squash can be used instead of butternut squash. Cut the pieces into similar sizes so they roast evenly.

Can I use walnuts instead of pecans?

Absolutely. Toasted walnuts are an excellent substitute and provide a similar crunchy texture with a slightly earthier flavour.

Can I prepare the salad ahead of time?

You can prepare the individual components ahead of time, but keep the greens and dressing separate until shortly before serving. This helps prevent the greens from becoming soggy.

What can I use instead of feta?

Goat cheese is a delicious alternative and works particularly well with roasted squash, cranberries, pecans, and the fruity dressing. Crumbled blue cheese can also be used for a stronger flavour.

How should I store leftovers?

Store leftover salad in an airtight container in the refrigerator. For the best texture, keep any unused dressing separate and add it just before eating.

Nutrition & Timing

Details	Amount
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Servings	6
Calories	Approx. 345 per serving
Protein	Approx. 9g per serving

Final Thoughts

Roasted Brussels Sprouts & Butternut Squash Salad is a simple way to turn everyday vegetables into a beautiful, flavourful dish. The caramelized Brussels sprouts and tender squash pair perfectly with fresh greens, creamy feta, crunchy pecans, dried cranberries, and bright pomegranate seeds.

The cranberry-honey dressing adds the finishing touch, bringing a lightly sweet and tangy flavour that complements every ingredient. Serve it warm, slightly cooled, or at room temperature for a colourful salad that’s perfect for both everyday meals and special occasions.

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