Maple Butternut Squash, Roasted Brussels Sprouts, 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.
If you’re looking to add a colorful holiday side dish to your Thanksgiving or Christmas menu, try this amazing salad. It’s so rich with color and flavor, it will also make a wonderful lunch.
I love this recipe so much – to me it looks so much like Autumn on a plate. Last year, I made a
very similar recipe but 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 it came out delicious!
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This will make a great Thanksgiving side dish!
Enjoy!
Maple Butternut Squash, Roasted Brussels Sprouts, 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.
- 3 cups Brussels sprouts , ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- Salt to taste
- 1 1/2 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
- 1/2 cups pumpkin seeds
- 1 cup dried cranberries
- 2-4 tablespoons maple syrup optional
- 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).
- 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.
- 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.
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Delicious!! Just made this for thanksgiving dinner and was a huge success.
Added some extra cinnamon & did not need the extra syrup. Bought cleaned & cut bagged veggies so preparation was a breeze.
Thank you, Jaimie! So glad you enjoyed this dish for Thanksgiving! 🙂
Loved this! Will definitely make again. HOWEVER, no need to line a baking sheet with aluminum foil. Bad for the environment, and unnecessary. Just wash the pan! :)))))
I made this using pecans from last year’s recipe. Will try pumpkin seeds next time.
I added the cranberries and the nuts to the squash in the oven halfway through to toast the pecans and soften the cranberries. It was very good! Will definitely make again.
Thank you, Rita, for trying my last year’s recipe with pecans and coming back this year to try it with pumpkin seeds! Adding the cranberries and the nuts to the squash in the oven halfway through baking is a great idea! Thanks for the tips! 🙂
I did some digging (followed the link she provided to the similar recipe and read the comments, who were asking the same question). The author indicates that it can be served either warm or at room temperature. Because I’m making a ham and won’t have room to roast the veg day of, I’m planning on doing that the day before and then warming them up before pulling the rest of the recipe together. Best of luck!
Yes, it can be served warm or at room temperature. I hope you enjoy it!
Is this supposed to be served hot? Or can it be prepared ahead of time? Thanks!
Looks yummy. It’s served warm right?
This looks fantastic! Do you serve this hot, cold or room temperature??
Can this be made a day ahead? How would you reheat?