Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Chef Sara
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Diet: Gluten Free

Description

This Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries is a vibrant, nutrient-packed side dish perfect for fall and holiday meals. The combination of savory Brussels sprouts, sweet maple butternut squash, and tangy cranberries offers a delicious balance of flavors, making it an ideal choice for Thanksgiving or Christmas dinner.


Ingredients

  • For the roasted Brussels sprouts:

    • 3 cups Brussels sprouts, trimmed and yellow leaves removed
    • 3 tbsp olive oil
    • Salt, to taste
  • For the roasted butternut squash:

    • 1 ½ lb butternut squash, peeled, seeded, and cubed into 1-inch pieces
    • 2 tbsp olive oil
    • 3 tbsp maple syrup
    • ½ tsp ground cinnamon
  • Other ingredients:

    • ½ cup pumpkin seeds
    • 1 cup dried cranberries
    • 24 tbsp maple syrup (optional)

Instructions

  • Roast the Brussels sprouts: Preheat oven to 400°F. Toss Brussels sprouts with olive oil and salt, and place them cut-side down on a baking sheet. Roast for 20-25 minutes, turning halfway through for even browning.
  • Roast the butternut squash: Preheat oven to 400°F. Toss cubed butternut squash with olive oil, maple syrup, and cinnamon. Roast for 20-25 minutes, turning halfway through.
  • Assemble the salad: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries. Drizzle with additional maple syrup if desired, and toss to combine.

Notes

  • Nuts: Substitute walnuts or pecans for a different crunch.
  • Cheese: Add crumbled feta or goat cheese for added richness.
  • Spice it up: A pinch of cayenne pepper in the squash adds a spicy kick.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish, Salad
  • Method: Roasting
  • Cuisine: American