• Skip to main content
  • Skip to primary sidebar
Julia's Album
menu icon
go to homepage
  • Cozy Meals
  • Chicken
  • Pasta
  • Side Dishes
  • Seafood
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Cozy Meals
    • Chicken
    • Pasta
    • Side Dishes
    • Seafood
    • Recipe Index
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

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

    Published: Oct 28, 2016 / 263 Comments

    610.2K shares
    • Facebook8.8K
    Recipe Print

    Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries - perfect Autumn salad, bursting with colors and flavors! Holiday side dish for Thanksgiving, Christmas, and New Year's Eve. Healthy, delicious, gluten-free recipe packed with veggies.

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

    I love this Brussels sprout salad so much - to me, it looks so much like Autumn on a plate. Last year, I made a very similar recipe: butternut squash salad with pecans.   This year my tastes have changed a little, and I now prefer to eat more seeds vs. nuts, so I just switched pecans for pumpkin seeds, and the result is delicious!

    Why make this Brussels Sprouts Salad?

    • If you're looking to add a beautiful and colorful holiday side dish to your Thanksgiving or Christmas menu, make this salad!
    • It's a healthy holiday side dish, packed with nutrients and rich in anti-oxidants.   This is a vegetarian and gluten-free recipe.
    • This amazing Brussels sprouts salad not only makes a great Thanksgiving side dish, it is also a wonderful lunch.

    Ingredients for Thanksgiving Salad with Roasted Brussels Sprouts, Maple Butternut Squash, Pumpkin Seeds, and Cranberries on a white plate

    Other delicious Brussels Sprouts Salads:

    • Warm Quinoa and Brussels Sprout Salad in Honey Mustard Vinaigrette is loaded with pecans and cranberries. This Autumn salad is packed with nutrients, high in fiber and antioxidant properties.
    • Shredded Brussels Sprouts Salad with Cranberries and Pecans - tossed with slightly sweet honey mustard vinaigrette.  Perfect salad to make in the Fall and in the Winter.
    • Honey Mustard Brussels Sprout Salad with Apples and Pecans with the homemade dressing made with honey, Dijon mustard and apple cider vinegar!

    Thanksgiving Brussels Sprouts Side Dishes:

    • Creamy Dijon Mustard Brussels Sprouts with Bacon and Apples - smothered in heavy cream, Dijon mustard and Gorgonzola cheese.  One of the best Thanksgiving side dishes!
    • Asiago Roasted Brussels Sprouts - crunchy, delicious little bites covered in melted Asiago cheese goodness.
    • Creamy Mozzarella Brussels Sprouts and Bacon - easy 30-minute recipe for Thanksgiving!

    close-up of Thanksgiving salad with Roasted Brussels Sprouts, Maple Butternut Squash, Pumpkin Seeds, and Cranberries

    Thanksgiving Main Courses to serve with this salad:

    • Roast Duck - an ultimate Thanksgiving main course!  This Roast Whole Duck has tender and juicy meat, crispy skin, and it’s glazed with the honey-balsamic glaze to give the duck a beautiful roasted look.
    • Roasted Cornish Hen - roasted paprika Cornish hen with root vegetables (carrots, sweet potatoes) and onions.
    • Roasted Turkey Breast (Boneless) with Garlic Herb Butter – this is a rolled turkey breast recipe and is a great alternative when you don’t feel like cooking the entire turkey.
    Maple Butternut Squash, Roasted Brussels Sprouts, Pumpkin Seeds, and Cranberries
    4.83 from 338 votes

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

    This Autumn salad is vibrant, colorful, and festive!   It makes a perfect holiday side dish for Thanksgiving, Christmas, and New Year's Eve.  Healthy, delicious, gluten free recipe packed with veggies.  The ingredient list includes Roasted Brussels Sprouts, Maple Butternut Squash, Pumpkin Seeds, and Cranberries.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Side Dish
    Cuisine American
    Servings 8 servings
    Calories per serving 232 kcal
    Author: Julia

    Ingredients

    Roasted Brussels Sprouts:

    • 3 cups Brussels sprouts , ends trimmed, yellow leaves removed
    • 3 tablespoons olive oil
    • Salt to taste

    Roasted Butternut Squash:

    • 1 ½ lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
    • 2 tablespoons olive oil
    • 3 tablespoons maple syrup
    • ½ teaspoon ground cinnamon

    Other Ingredients:

    • ½ cups pumpkin seeds
    • 1 cup dried cranberries
    • 2-4 tablespoons maple syrup optional

    Instructions 

    Roasted Brussels sprouts:

    • Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
    • Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, 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 onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 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 (see my photos).

    Roasted butternut squash:

    • Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
    • In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
    • Place 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 – that’s what I did.

    Assembly:

    • In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

    Nutrition

    Nutrition Information
    Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries
    Amount per Serving
    Calories
    232
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    1
    g
    6
    %
    Sodium
     
    13
    mg
    1
    %
    Potassium
     
    494
    mg
    14
    %
    Carbohydrates
     
    34
    g
    11
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    19
    g
    21
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    9290
    IU
    186
    %
    Vitamin C
     
    45.9
    mg
    56
    %
    Calcium
     
    72
    mg
    7
    %
    Iron
     
    1.5
    mg
    8
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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 autumn salad, brussels sprouts salad
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!

    Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries on a white plate.

    « Asiago Roasted Brussels Sprouts
    Sheet Pan Maple-Dijon Chicken with Butternut Squash and Brussels Sprouts »
    610.2K shares
    • Facebook8.8K

    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Denise Cabral

      January 24, 2023 at 10:16 pm

      I have done this recipe a several times now, for dinner, Christmas, Thanksgiving... Everybody absolutely love it. It is full of flavor and healthy at the same time. Thank you so much for sharing.❤️

      Reply
      • Julia

        January 30, 2023 at 3:48 pm

        Denise, your comment really made my day - thank you for taking the time to share this positive feedback! 🙂

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of the content-creator Julia from JuliasAlbum.com site - she is wearing a yellow sweater against the Autumn background.

    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

    I have made and tested all of the recipes presented on this site personally.

    I also personally do all of the writing and the original photography for JuliasAlbum.com. My recipes are everyday, familiar foods, cooked from scratch. I hope you enjoy them and let me know your feedback in the comments!

    More about me →

    Fall Favorites

    • Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage
    • Stuffed Butternut Squash with Spinach, Bacon, and Cheese
    • Creamy Roasted Butternut Squash Pasta with Sausage and Spinach
    • Brussels Sprouts with Bacon, Pecans, and Cranberries

    JOIN ME ON SOCIAL MEDIA:

    • Facebook
    • Pinterest
    • Instagram

    Footer

    ↑ back to top

    Privacy and Disclosure

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    About

    • About
    • Featured On
    • Contact Me

    Connect on Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright © 2022 JuliasAlbum.com

    Site Design: Foodie Pro Theme by Feast Design Co.