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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.
Looks delicious! What suggestions do you have for substituting other kinds of winter squash?
Hi Karen! I think the next best substitute here would be pumpkin. It would roast similarly to butternut squash. The problem with other winter squash is that many varieties have a ribbed surface (distinctive ridges on its exterior) like acorn squash - which makes them very difficult to peel for this recipe. So, I would use a type of winter squash with a smooth surface (similar to butternut squash surface and unlike ridged acorn squash) that will be easy to peel and cube and roast.
I would also not use something like spaghetti squash, obviously, because it has a completely different texture.
This looks delicious. Can this be made ahead of time?
You can make this one day ahead. I would add pumpkin seeds right before serving so that they remain crunchy. IMPORTANT: make sure not to overcook the butternut squash so that it doesn't get mushy.
Is this good eaten cold?
What is the best way to heat up leftovers?
You can eat this cold. I think it's best served warm or at room temperature. I would heat this up for about 20 or 30 minutes in the preheated oven at 350 F. Enjoy!
Looks beautiful! I am wondering if fresh cranberries be substituted in place of dried?
I think fresh cranberries would be way too tart. I would use dried cranberries.
I am TERRIBLE about leaving reviews, but this recipe was just too good not to rate! Absolutely delicious! I didn't have any pumpkin seeds, so I used sunflower seeds. I could seriously eat this side dish EVERY night! Try it! You will not be sorry! 🙂
Lee Ann, your comment truly made my day!!! Thank you so much for taking the time to share such an enthusiastic and positive comment! And, I am glad to hear that sunflower seeds worked well!
Looks delicious. Do you think you can roast the veggies ahead of time? I’ll be cooking in a motorhome this year and thought roasting the veggies at home before I leave would be easier.
Yes, you can roast the veggies ahead of time. I would add pumpkin seeds only before serving to preserve their crunch. IMPORTANT: make sure not to overcook the butternut squash so that it doesn't get mushy.
Can you use a substitute sweetener? Maple syrup is not as healthy a choice for my dietary needs. What do you suggest?
Just skip the maple syrup altogether! You'll have enough sweetness from dried cranberries!
Looks yummy! Were the pumpkin seeds dried? Could you use the butternut squash seeds fresh from the one used in the recipe? (Cleaned off, of course). Thanks
I've used pumpkin seeds from the package so they were already dried. I do like to toast them slightly in the oven. Yes, you can use the butternut squash seeds (cleaned) and toasted in the oven! 🙂
Can I use frozen butternut squash? Just thaw it first?
Yes, you can use frozen butternut squash (peeled and cubed). You don't even need to thaw it. Toss it, still frozen, with olive oil and salt and pepper and roast it following the recipe instructions. Make sure it's not overcrowded on a baking sheet to prevent steaming.
Can I use Hokkaido pumpkin instead? I find it easier since I don't need to peel and cutting it up is also easier.
Yes, you can use pumpkin instead of squash here - it will be delicious!
Is this salad served hot or cold?
How do you store it?
I would serve this either hot, or warm, or at room temperature. To store, just place it in an airtight container, I would add pumpkin seeds right before serving to preserve their crunch.
Wow! It looked just like the recipe photos. I used my air fryer for the veggies, served room temp. I think I'll add some lightly steamed apples next time.
So glad the recipe turned out not only delicious but beautiful for you! Thank you for the comment!
Can you make it ahead of time and then reheat it?
Yes, you can make it ahead for up to 3 days in advance and reheat when ready. For more crunch, add toasted pumpkin seeds right before serving.
Thanks
You're welcome! Enjoy!
Would the microwave work to reheat it? I think the oven space at thanksgiving will be limited and it is not my house
Yes, reheating in the microwave oven will work, too!
Looks delicious! How far ahead can you make this salad?
Hi Jen! You can make this for up to 3 days in advance. I would add toasted pumpkin seeds right before serving to preserve their crunch.
Looks delicious. Is this served warm or cold ?
I would serve this warm or at room temperature.
It was just perfectly flavored dish for tonight's dinner. Thank you
Melinda, I am so happy you liked it! 🙂
I have made this multiple times and find myself craving it! My husband loves it too and asks for it to be made almost weekly! It goes great with steaks or chicken!
Do you use sweetened cranberries or unsweetened? Looks delicious!