Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries

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 sprouts 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.

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Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

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.

Course: Side Dish

Cuisine: American

Servings: 8 servings

Calories: 232 kcal

Author: Julia

Ingredients

Roasted Brussels Sprouts:

• 3 cups Brussels sprouts , ends trimmed, yellow leaves removed
• 3 tablespoons olive oil
• Salt to taste

Roasted Butternut Squash:

• 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

Other Ingredients:

• 1/2 cups pumpkin seeds
• 1 cup dried cranberries
• 2-4 tablespoons maple syrup optional

Instructions

Roasted Brussels sprouts:

1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
2. 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:

1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

4. 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:

1. 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.

Nutrition Facts

Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries

Amount Per Serving

Calories 232 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Sodium 13mg1%

Potassium 494mg14%

Carbohydrates 34g11%

Fiber 4g17%

Sugar 19g21%

Protein 3g6%

Vitamin A 9290IU186%

Vitamin C 45.9mg56%

Calcium 72mg7%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.