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.
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.
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!
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.
Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries
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.
- Tip: You can add a small amount of apricot jelly or jam (1 or 2 tablespoons) to the maple syrup (stir it together) prior to mixing the maple syrup with the veggies. This will thicken up the maple syrup and get it to stick to the veggies!
Notes
Looking for more Thanksgiving side dishes?
- I have created a comprehensive recipe collection of 60 Thanksgiving side dishes conveniently categorized by ingredient: Green Beans, Butternut Squash, Sweet Potatoes, Brussels Sprouts, Potatoes, Acorn Squash, Spaghetti Squash, Asparagus, Broccoli, etc. It's a great resource to browse through for a last moment holiday inspiration! This side dishes will also work great for Christmas and New Year's Eve.
Looking for a complete Thanksgiving menu?
- Be sure to check out my 50 Best Thanksgiving Recipes (The Complete Holiday Menu) - it includes everything: Fall-inspired holiday appetizers, side dishes, salads, main courses, pasta recipes, desserts, and even breakfast. This holiday menu features proven, tried, and true Thanksgiving dishes that have been reader favorites for years (I've been publishing recipes since 2012).
Nutrition
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.
Lazeena
I made this last thanksgiving, I added some coloured carrots and sweet potatoes, left out the squash. Was a big hit, doing it again this year.
Julia
So happy you tried this recipe! Great idea to add carrots and sweet potatoes!
Larry
This was the star of a very elegant Thanksgiving. The flavors and textures are perfect, and it’s great to be able to serve at room temperature.
Julia
So glad you liked this recipe! And, thank you for taking the time to leave such a kind comment.
Denise
Could this be made with sweet potatoes instead of the squash? Thanks
Julia
Absolutely!
Katie
Is this supposed to be served hot or cold?
Julia
You can serve it either warm or cold. Best to serve warm.
Sara
Can you use frozen brussell sprout or fresh better?
CHERI
I started with frozen brussell sprouts, heated them and then roasted them. May have been overkill but I wasn't sure. Also swaped the pumkin seeds for walnuts. It was a hit! Good stuff!
Julia
Thank you, Cheri! I am glad you liked this recipe!
Nancy Nordick
The only place I have experienced fresh brussel sprouts is in Alaska. AMEN to frozen
Kate
Can frozen whole cranberries be substituted for dried? How and when to roast? Thanks!
Barbara
Is there anything you can use instead of maple... I do not like maple but would still like the sweet component
Julia
You can use honey.
Jaimie
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.
Julia
Thank you, Jaimie! So glad you enjoyed this dish for Thanksgiving! 🙂
Kim Corcoran
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! :)))))
Rita
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.
Julia
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! 🙂
kate
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!
Julia
Yes, it can be served warm or at room temperature. I hope you enjoy it!
Keshia
Is this supposed to be served hot? Or can it be prepared ahead of time? Thanks!
Madison
Looks yummy. It's served warm right?
Pam Bianco
This looks fantastic! Do you serve this hot, cold or room temperature??
Tina
Can this be made a day ahead? How would you reheat?