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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.
Hi there! This salad looks delish!!! I haven't tried it but I am wondering are you to eat this hot or cold? Please let me know. I can't wait to try this.
Teresa, you can serve this at room temperature or warm. But not refrigerator-cold. Enjoy!
I made this recipe and everyone I. The family absolutely loved it. This is a must try! I will definitely be making it again
That is everyone in the family loved it
I am glad the recipe was enjoyed! 🙂
Donna, I am so happy the recipe was a success! Thank you for the comment and the 5-star review! 🙂
Love this recipe!!! This is my second time making and will be in regular
rotation!
Jennifer, your comment made my day! 🙂 Glad you will be making this again and again! 🙂
Do you serve this hot or cold?
Serve this hot, warm, or at room temperature, but not refrigerator-cold.
Is this served warm, room temperate, or chilled?
Serve this warm or at room temperature!
I was wondering if frozen butternut squash could be used?
Thank you!
Corinne, 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.
How long can this be made ahead of time
You can make this 1 day in advance. 2 tips: make sure not to overcook the butternut squash (or maybe even undercook it since you will be reheating it the next day) and add the pumpkin seeds right before serving. Enjoy!
Delicious!! Everyone loved it at Thanksgiving. Followed the recipe exactly but didn’t add the additional syrup at the end. Definitely making it again!
Carmela, I am so glad you liked this recipe and that you enjoyed it even without the additional syrup at the end!
This was the most beautiful side dish at our dinner last night. Thank you!
I am very happy you've enjoyed this recipe! Thank you for the comment!
Dried cranberries and butternut squash make this dish so pretty & scrumptious. Thank you for this recipe - I will be making it for Christmas this year, too!
I am so glad you liked this recipe, and yes, it's perfect for Christmas, too!
What are your thoughts of subbing sweet potatoes for the squash?
I get a lot of comments from other readers who used sweet potatoes instead of the butternut squash and they loved it!
Make sure to buy sweet potatoes with orange flesh. I just recently mistakenly bought some sweet potatoes that have yellow or white flesh.
Has anyone tried freezing leftovers? If so how was it?
Dayle, this should freeze well. And, you can reheat it from frozen in the preheated oven at 400 F for about 20 or 40 minutes (depending on the quantity). It would be softer in texture if frozen.
We have made it yesterday for Thanksgiving, and I used roasted sweet potatoes instead of butternut squash. The recipe was a hit with everyone, and I will definitely be making it again!
I am glad the roasted sweet potatoes worked well in this recipe!
I've made this last year and it was requested again this year for Thanksgiving. So yummy and quick!
So pleased to hear it! Thank you for stopping by and taking the time to share this positive feedback and a 5-star review - I appreciate it! 🙂
This dish is amazing and very easy to make! I love how pumpkin seeds & dried cranberries add so much to a simple roasted veggies recipe.
Glad you've enjoyed this recipe! And, thank you for stopping by and taking the time to share this positive feedback and a 5-star review - I appreciate it! 🙂
Are you using roasted or raw pumpkin seeds.
Looking forward to making this.
Thank you
I used raw pumpkin seeds - but I would imagine that roasted pumpkin seeds would be even better!
I’m excited to take this as my veggie side dish for Thanksgiving tomorrow. Not sure if there will be oven space to reheat it there. I’m wondering if it would be better cooled to room temp to preserve some veggie crunch or if I should put it in a crock pot to keep warm, knowing it’ll lose crispness? What would you do? Thanks!
I would either serve it at room temperature or reheat it briefly in the microwave oven. Enjoy! Happy Thanksgiving!