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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
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.
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 Information
Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries
Amount per Serving
Calories
233
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Trans Fat
0.003
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Sodium
14
mg
1
%
Potassium
496
mg
14
%
Carbohydrates
34
g
11
%
Fiber
4
g
17
%
Sugar
21
g
23
%
Protein
3
g
6
%
Vitamin A
9290
IU
186
%
Vitamin C
46
mg
56
%
Calcium
73
mg
7
%
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.
Can you freeze the left overs if you don't put the seeds in? Looks amazing. Thank you!
Excellent recipe. I made it for Christmas Eve dinner and it was one of the best brussel sproute dish I have made. The butternut squash with maple and cinnamon added a great touch and was a hit with the kids.
Great recipe however cooking at 400 degrees was way too hot. I only needed to leave the squash and sprouts in for 15 minutes and even then, some of the sprouts burned on the bottom. Luckily I took them out Just in time.
We’ve made this many times & are making it for Xmas brunch tomorrow. We eat it over salad greens tossed with some homemade balsamic vinaigrette that’s fairly sweet. Love it!
Julie, I am so happy you've made this many times and enjoyed the recipe! Love the idea of serving this over the salad greens with the homemade balsamic vinaigrette - it's a delicious combination!
Hi:) planning on making this for Christmas but have a few other things to prepare as well. Can this be eaten as a cold salad so that I can make it a day before or in the morning?
Yes, this can be eaten as a cold salad. It's best to be served warm or at room temperature, so I would bring this to room temperature or reheat it slightly. Also, I would add pumpkin seeds right before serving to preserve their crunchiness.
Thank you Julia and Merry Christmas
You are welcome! Merry Christmas!
Do you use raw pumpkin seeds?
You can use raw pumpkin seeds. It's best to toast them slightly in the oven - for about 10 minutes at 350 F. I would not buy flavored or salted pumpkin seeds - they are usually too salty for my taste.
Thanks. Made this for Christmas and it was great. I did use raw pumpkin seeds and agree they would have been better toasted. I think next time I will try pecans or walnuts. This recipe is a keeper!
Hi, Julia. Can I use fresh cranberries?
Hi Anca! Fresh cranberries would be way too sour and tart. It's best to use dried cranberries.
Looks good. Hot or cold dish?
Serve this hot, warm, or at room temperature. Enjoy!
I am not a maple syrup fan is there something I could substitute? Maybe honey.
Hi Becky! Yes, you could use honey. You can also make a balsamic glaze, or combine balsamic vinegar with olive oil.
Here are some suggestions:
*****Drizzle with a balsamic glaze. Make the balsamic glaze by cooking down the balsamic vinegar together with a small amount of honey or brown sugar until the mixture reduces by about half. For example, combine 1 cup of balsamic vinegar + 1/4 cup of honey or brown sugar and cook it down. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
*****Drizzle with a very 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.
*****Use balsamic vinegar + olive oil
This has been a family favorite for two years!
We tried this recipe for Thanksgiving. I really loved the combination of Butternut squash, brussel sprouts and cranberries; but I must have done something wrong re the pumpkin seeds. I bought ready-to-eat seeds. I didn't notice they were salted, but I rinsed the salt off, and then toasted the seeds. They had a good flavor. But they did not work with the salad. I wish there had been more instructions about the seeds. I'm guessing I purchased the wrong ones, but even the size and texture was off. I do like a crunch in a salad.
I have to agree with you - I do not enjoy salted pumpkin seeds either. It's amazing how different the flavor is between salted vs. unsalted seeds.
Does roasting the brussel sprouts stink up the house? Any suggestions for preventing that?
Hi Robin! No, roasting the brussels sprouts did not stink up my house. Sometimes cooking something in the oven does stink up my house, and usually, in my case, it is the result of something that has been spilled prior while it's been cooked in the oven. Even a small amount of spilling will burn. Then, when you turn the oven on for the next dish, it burns whatever was spilled prior. I would check the oven to make sure it doesn't have anything spilled in it, to begin with. And, also, of course, you could keep the windows open.
Thank you for posting this recipe. It looks and sounds wonderful. Making it for the first time this year.
Peg, you are very welcome! Enjoy and hope you like it! Happy Thanksgiving!
I made this for my wife and she absolutely loved it! Unfortunately, I forgot to buy dried cranberries but we did have cans of cranberry sauce and so I improvised and washed the jelly off of the cranberries in a strainer. It still turned out great but I’ll remember the dried cranberries next time. Thanks! 🙂
Christopher, so glad you and your wife enjoyed this recipe! What a great improvisation with the cranberry sauce! 🙂
Why can't we roast the brussel sprouts and butternut squash on the same baking sheet?
Hi Ashley! You can roast them together on the same baking sheet as long as they are not OVERCROWDED. That's why I roasted them separately. Overcrowding will steam the veggies instead of making the nicely roasted and crispy.
Can't wait to try this tomorrow. Is it served warm, room temp, or cool? Or all of the above? Thank you!
Hi, Amy! It's best to be served hot or warm, or room temperature. Preferably immediately for best texture: crunchy veggies, toasted pumpkin seeds.
I am excited to try the recipe for Thanksgiving. Is it supposed to be served warm? I'm just wondering if I can roast the vegetables earlier in the day. Thanks!
Yes, this is supposed to be served warm or at least room temperature. You can roast the vegetables earlier in the day. Quite a few people commented that this type of recipe tastes even better the next day after being refrigerated. I do prefer to serve this right away just so the veggies are crispy, and the seeds are crispy and not soft.