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    Roasted Brussels Sprouts Salad with Figs, Almonds, and Butternut Squash

    By Julia | Updated: Oct 26, 2021 | Published: Oct 26, 2021 | 2 Comments

    370 shares
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    Roasted Brussels Sprouts Salad with Figs, Almonds, Butternut Squash, and Pomegranate Seeds is a healthy, delicious, and beautiful Autumn salad that will make a great side to any dinner!  It's also a wonderful salad to serve for the holidays, such as Thanksgiving, Christmas, and New Year's Eve.

    Roasted Brussels Sprouts Salad with Figs, Almonds, Butternut Squash, and Pomegranate Seeds on a gray plate

     

    Roasted Brussels sprouts salad

    The star ingredients of this Fall salad are roasted Brussels sprouts and roasted butternut squash.  These delicious vegetables are first roasted in the oven and then tossed together with sliced figs and lightly toasted, sliced almonds.  The salad is dressed with a simple balsamic glaze and then sprinkled with pomegranate arils.

    Holiday salad

    This recipe features seasonal ingredients, such as Brussels sprouts and butternut squash that are usually available or popular during the holiday season.  The salad is so colorful and vibrant that it will make a beautiful addition to your Thanksgiving menu.  It's also a great salad to make for Christmas or New Year's Eve. Here are two more Fall salads that will add colors, vibrancy, fruit and vegetables to the holiday menu:

    • Fall Salad with Butternut Squash, Arugula, Dried Figs, and Almonds
    • Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate Seeds, and Poppy Seed Honey-Lime Dressing

    Roasted Brussels Sprouts Salad with Figs, Almonds, Butternut Squash, and Pomegranate Seeds on a gray plate

    Ingredients you need

    • Brussels sprouts
    • Butternut squash
    • Dried figs
    • Sliced almonds
    • Pomegranate
    • Fresh thyme
    • Balsamic vinegar
    • Honey
    • Olive oil

    How to make roasted Brussels sprouts salad

    First, roast the vegetables.  Roast Brussels sprouts (each one sliced in half) in the preheated oven at 375 F in a single layer on a parchment-lined baking sheet for about 25 minutes.  Roast butternut squash (cubed) in the preheated oven at 375 F for about 25 minutes.

    Prepare the balsamic glaze by cooking down balsamic vinegar together with honey until reduced by about half.

    To assemble the salad, combine together roasted Brussels sprouts, roasted butternut squash, and sliced dried figs in a large bowl. Drizzle with the balsamic glaze. Top the salad with toasted sliced almonds, pomegranate seeds, and fresh thyme.

    Roasted Brussels Sprouts Salad with Figs, Almonds, Butternut Squash, and Pomegranate Seeds in a white bowl

    Other roasted Brussels sprouts salads

    • Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries
    • Roasted Brussels Sprouts with Bacon, Toasted Pecans, and Dried Cranberries
    • Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets
    Roasted Brussels Sprouts Salad with Figs, Almonds, Butternut Squash, and Pomegranate Seeds on a gray plate
    4.91 from 33 votes

    Roasted Brussels Sprouts Salad with Figs, Almonds, Butternut Squash, and Pomegranate Seeds

    Roasted Brussels Sprouts Salad with Figs, Almonds, Butternut Squash, and Pomegranate Seeds is a healthy, delicious, and beautiful Autumn salad that will make a great side to any dinner!  It's also a wonderful salad to make for the holidays, such as Thanksgiving, Christmas, and New Year's Eve.
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr
    Course Salad, Side Dish
    Cuisine American
    Servings 6 people
    Calories per serving 295 kcal
    Author: Julia

    Ingredients

    Roasted Brussels Sprouts

    • 2 cups Brussels sprouts ends trimmed, yellow leaves removed
    • 2 tablespoons olive oil
    • salt to taste

    Roasted Butternut Squash

    • 3 cups butternut squash  peeled, seeded, and cubed into 1-inch cubes
    • 2 tablespoons olive oil
    • salt to taste

    Other Salad Ingredients

    • ½ cup dried figs sliced
    • ⅓ cup almonds sliced, lightly toasted
    • ½ cup pomegranate seeds
    • fresh thyme

    Balsamic Glaze

    • 1 cup balsamic vinegar
    • ¼ cup honey or brown sugar
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    Instructions 

    How to Roast Brussels Sprouts

    • Preheat oven to 375 F.  Line the baking sheet with parchment paper.
    • Trim ends of Brussels sprouts and remove yellow leaves.  Slice all Brussels sprouts in half. 
    • In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. 
    • Place Brussels sprouts onto a parchment paper-lined baking sheet, cut side down, and roast in the oven at 375 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

    How to Roast Butternut Squash

    • Preheat oven to 375 F. Line the baking sheet with parchment paper.
    • In a medium bowl, combine cubed butternut squash (peeled and seeded), 2 tablespoons of olive oil, and salt, and toss to combine. Note: For more tips and details on how to peel, cut, and roast whole butternut squash, check out this article: How to Roast Butternut Squash.
    • Spread butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking until softened.
    • Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.

    How to Toast Almonds

    • Preheat the oven to 350 F. Line a baking sheet with parchment paper. Spread sliced almonds in a single layer.
    • Toast the almonds for about 5 to 10 minutes in the preheated oven at 350 F until they get darker in color.  
    • Note: Nuts can burn really fast, so make sure to check the nuts after 5 minutes and frequently afterward. 

    Balsamic Glaze

    • Combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar in a medium pan and cook it down, regularly stirring. The mixture should reduce by about half. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.

    Assembly

    • In a large bowl, toss together roasted Brussels sprouts, roasted butternut squash, and sliced dried figs.
    • Drizzle with the balsamic glaze.
    • Top the salad with toasted sliced almonds, pomegranate seeds, and fresh thyme.

    Notes

    • Alternatives to the Balsamic glaze.    While you can make the balsamic glaze as directed in the recipe above by cooking down the balsamic vinegar together with a small amount of honey or brown sugar until the mixture reduces by about half.   Here are 2 other simple alternatives to the balsamic glaze:
    • Alternative # 1.  Use High-Quality Aged Balsamic Vinegar Made in Italy. Aged balsamic vinegar is often sold in specialized stores or sections of foreign foods at some grocery stores. High-quality Italian-made aged balsamic vinegar is usually expensive but it does not need cooking down. Just use it as is. And, you don't need to use much.   This type of balsamic vinegar has a much thicker (almost syrupy texture) and is not as acidic as the regular one.  I use the balsamic vinegar labeled as Aceto Balsamico I.G.P. produced in Italy.  Balsamic vinegar  labeled as Aceto Balsamico Tradizionale D.O.P. is also a great choice.  
    • Alternative # 2.  Combine Balsamic Vinegar and Olive oil.  Combine ¼ cup of balsamic vinegar with 2 tablespoons of olive oil.  Whisk until emulsified.  Drizzle the salad with this mixture. 

    Nutrition

    Nutrition Information
    Roasted Brussels Sprouts Salad with Figs, Almonds, Butternut Squash, and Pomegranate Seeds
    Amount per Serving
    Calories
    295
    % Daily Value*
    Fat
     
    14
    g
    22
    %
    Saturated Fat
     
    2
    g
    13
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    9
    g
    Sodium
     
    22
    mg
    1
    %
    Potassium
     
    588
    mg
    17
    %
    Carbohydrates
     
    42
    g
    14
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    28
    g
    31
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    7663
    IU
    153
    %
    Vitamin C
     
    41
    mg
    50
    %
    Calcium
     
    101
    mg
    10
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword brussels sprouts salad, roasted brussels sprouts salad
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    1. Alan

      November 02, 2021 at 9:27 am

      Lovely recipe. Made this for lunch as I love Brussels sprouts and will eat them every day if I could. This recipe was different from others, so I gave it a try and enjoyed it! Recommend it!

      Reply
      • Julia

        November 03, 2021 at 2:10 pm

        Alan, I am glad you gave this recipe a try and enjoyed it!

        Reply

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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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