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.
Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
Can this be made a day before?
Lee, yes, you can make this in advance. I would reheat this in the oven - spread it out on a baking sheet and reheat at 350 F for about 10 or 15 minutes. Do not add pecans until ready to serve - to preseve their crunch.
Roast the veggies so they are slightly undercooked on the first cook since you will be reheating them the next day.
Enjoy and Happy Holidays! ❤️
Can this be made ahead and frozen? Then reheated pre meal?
Alex, yes, you can make this in advance and freeze it even though it's best to make it up to 2 days in advance and just keep it refrigerated. Roast the veggies so they are slightly undercooked on the first cook since you will be reheating them anyway. Do not add pecans until ready to serve - to preseve their crunch.
If refrigerating this, reheat this in the oven - spread it out on a baking sheet and reheat at 350 F for about 10 or 15 minutes.
If reheating from frozen, do not thaw - add it frozen to a baking sheet, spread it out so that it's not crowded. Reheat in the preheated oven at 400 F for 20 or 30 minutes on the lowest rack.
Enjoy and Happy Holidays! ❤️
Is this salad served warm or cold?
Janet, serve this warm or at room temperature (not refrigerator-cold). Enjoy! 🙂
I made this for Thanksgiving this year and it was a huge hit! Everyone loved it even my 10-month-old grandson! We followed the advice of another and thickened the maple syrup dressing with apricot jam with great success.
Greg, I am so glad everyone loved this recipe - thank you for your feedback! 🙂 I agree, the apricot jam tip is so good - I am going to add it to my recipe card for future reference! ❤️
Ok, so I made it and will be taking it over. Smells pretty good. The colors are also amazing.
Pretty easy to follow.
Be back soon!
Hadyra, your rave review really made my day! ❤️❤️ I hope you try some of my other recipes and love them as much as this one! 🙂
I made this and brought it to a community dinner. Big hit there was none left at the end of the night. It was delicious. I did add a little apricot jelly (maybe a tablespoon) to help the maple syrup stick to the vegetables. It was so good! Some woman ate it and said she didn't like brussels sprouts but liked the combination.
Toni, I am so glad this salad was a success at your community dinner! 🙂 I love your little tip about adding a tablespoon of apricot jelly to thicken up the maple syrup! Thank you so much for your review and the 5-star rating! ❤️
What kind of pumpkin seeds should I use? My store has 3 kinds…sprouted, roasted and raw
Is this served hot or cold? Seems like it would work either way.
Amy, you can serve this hot, warm, or at room temperature. Just not refrigerator-cold.
What kind of pumpkin seeds do you use and how do you reheat?
Taylor, I used raw pumpkin seeds - you can roast them in the oven for more flavor.
I would reheat this in the oven, spread out on a baking sheet, at 350 F for about 20 minutes.
I have also made this recipe a handful of times for dinner, Thanksgiving, and Christmas. It always gets rave reviews! I’m making a batch right now to have for lunches this week, just because I love it and want to have it again before winter is over. Thanks for a great recipe!
Lisa, your comment made my day! ❤️ I am glad you love this recipe - it's definitely healthy and nutrient-dense. What a great lunch it makes! 🙂
I have done this recipe a several times now, for dinner, Christmas, Thanksgiving... Everybody absolutely love it. It is full of flavor and healthy at the same time. Thank you so much for sharing.❤️
Denise, your comment really made my day - thank you for taking the time to share this positive feedback! 🙂
If I prepare this dish to take to a Christmas dinner does it need to be reheated or can you eat it cold? I’m not sure if place I’m going to, the dish can be reheated.
Diane, this can be served warm or at room temperature. Just not refrigerator cold. So, you don't really have to reheat it as this dish will reach the room temperature once you get to your destination.
I made this for Christmas dinner. Huge hit!! I’ve been asked to make it again. Thank you.
Geri, so glad it was a success! The biggest compliment to the cook (you!) is when the guests ask to make it again! 🙂
Hello! Do you think honey would be a good substitute for maple syrup or do you have any ideas? Thank you!!
Shelley, honey would be the next best alternative to maple syrup! Enjoy and Happy Holidays! 🙂 🙂 🙂
Can you substitute something else for Brussel Sprouts? I loved the salad but my husband didn't care for the sprouts. Thanks!
You can use roasted (or boiled) green beans instead. Enjoy and Happy Holidays! 🙂
My brother has diabetes, so I was searching for a healthier Thanksgiving side. This sounded like a winner, which it turned out to be! I had already purchased sweet potatoes, so I used those instead of the squash (I will be trying the squash, though). This will become an everyday dish at our house. So easy to make and so delicious.
Lori, so glad this recipe was a success! Sweet potatoes work really well instead of butternut squash. Thank you so much for taking the time to share such a wonderful and positive comment! 🙂
This recipe was so delicious. I didn’t add the pumpkin seeds and only 1/2 cup of dried cranberries but it was perfect!
Gail, so glad you liked it! 🙂 Thank you for taking the time to share this positive feedback - I really appreciate it! 🙂