If you are craving a salad that bursts with vibrant fall flavors and satisfying textures, you have got to try this Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries Recipe. It’s a wonderful combination of caramelized veggies, sweet and tart dried cranberries, and the crunchy goodness of pumpkin seeds, all brought together with a subtle maple glaze that’s just irresistible. Whether you’re looking for a festive side dish or a hearty salad to brighten your meal, this recipe has all the colors, tastes, and textures to please every palate.
Ingredients You’ll Need
The beauty of this salad lies in its simplicity, using a handful of wholesome ingredients that come together to create layers of flavor and texture. Each item is chosen to highlight the natural sweetness of fall produce and add a lovely balance of savory and sweet sensations.
- Brussels sprouts: Fresh and trimmed, these are the salad’s crispy, savory star for that rich roasted flavor.
- Olive oil: A must for roasting, it helps in achieving that delightful caramelization on both the sprouts and squash.
- Salt: Enhances and balances the natural flavors of the vegetables, bringing out their best.
- Butternut squash: Peeled and cubed, its natural sweetness pairs perfectly with the maple syrup and cinnamon.
- Maple syrup: Adds a delicate sweetness and a touch of warmth that marries the squash and sprouts beautifully.
- Ground cinnamon: Gives the butternut squash a gentle spice note, adding depth without overpowering.
- Pumpkin seeds: Bring a toasty crunch that contrasts wonderfully with the tender vegetables.
- Dried cranberries: Their tartness rounds out the salad with bursts of fruity zing.
How to Make Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries Recipe
Step 1: Roast the Brussels Sprouts
Begin by heating your oven to 400°F. Toss the trimmed Brussels sprouts in olive oil and a sprinkle of salt. Arrange them cut-side down on a baking sheet—this ensures a beautiful, golden-brown caramelization. Roast for 20 to 25 minutes, flipping halfway through so each side gets perfectly crisp and tender. The aroma filling your kitchen will immediately spark your appetite.
Step 2: Roast the Butternut Squash
Keep the oven at 400°F for consistency. In a bowl, combine cubed butternut squash with olive oil, maple syrup, and a dusting of cinnamon. Toss well so every piece is coated in that lovely sweet-spice mix. Spread the squash out on a baking sheet and pop it into the oven for about 20 to 25 minutes, turning once to ensure even roasting. These golden cubes should come out tender with caramelized edges that deepen the flavor beautifully.
Step 3: Assemble the Salad
Once your Brussels sprouts and butternut squash are perfectly roasted and cooled slightly, gather them in a large bowl. Add the pumpkin seeds and dried cranberries, then drizzle a bit more maple syrup if you love an extra touch of sweetness. Toss everything gently until well combined. This easy step brings all the flavors and textures together in one delightful, colorful medley that’s simply begging to be enjoyed.
How to Serve Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries Recipe
Garnishes
For a beautiful finishing touch, consider sprinkling toasted pepitas on top or adding shaved Parmesan for a hint of savory richness. Fresh herbs like chopped parsley or thyme can add a pop of color and a fresh herbal note that partners perfectly with the warm roasted flavors.
Side Dishes
This salad shines as a vibrant side alongside roasted chicken, glazed ham, or even a simple grilled salmon. Its hearty texture and cozy flavors make it a wonderful accompaniment that can elevate any meal.
Creative Ways to Present
Serve this salad in rustic wooden bowls or elegant glass dishes to show off its beautiful autumn colors. For a fun twist, layer it in mason jars for a portable lunch or brunch centerpiece that looks as good as it tastes. Adding a dollop of goat cheese or a drizzle of balsamic glaze can add layers of flavor and visual appeal.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries Recipe in an airtight container in the refrigerator for up to three days. The flavors actually meld nicely overnight, but keep any additional maple syrup separate to drizzle fresh when ready to serve.
Freezing
This salad is best enjoyed fresh, as freezing can change the texture of the roasted vegetables and dried fruits. If you want to prepare components in advance, freeze only the roasted Brussels sprouts and butternut squash separately and assemble with fresh pumpkin seeds and cranberries when ready to eat.
Reheating
To warm leftovers, gently reheat the roasted vegetables in the oven or a skillet to retain their caramelized crunch without turning mushy. Add the seeds and cranberries after reheating for that perfect fresh bite.
FAQs
Can I use frozen Brussels sprouts or butternut squash for this recipe?
Yes, but fresh vegetables will roast up with a better texture and flavor. If using frozen, be sure to thaw and pat dry well before roasting to avoid sogginess.
Is it possible to make this salad vegan and gluten-free?
Absolutely! The Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries Recipe is naturally gluten-free and vegan as long as you use pure maple syrup and avoid any dairy garnishes.
Can I substitute other nuts or seeds for the pumpkin seeds?
Of course! Toasted walnuts, pecans, or sunflower seeds make excellent alternatives that bring a similar crunch and nutty flavor.
What’s the best way to store pumpkin seeds and cranberries to keep them fresh?
Store pumpkin seeds in an airtight container in a cool, dry place. Dried cranberries should be kept sealed in their original package or a similar container to maintain their chewy texture and taste.
How do I prevent the salad from becoming soggy if preparing in advance?
Keep the dressing or additional maple syrup separate until just before serving, and store roasted vegetables and dry ingredients separately. Toss everything together fresh for the best texture.
Final Thoughts
This Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries Recipe is one of those rare finds that feels both wholesome and indulgent. It’s as gorgeous to look at as it is delicious to devour, making it perfect for festive dinners or an everyday boost of seasonal joy. Trust me, once you try this, it will likely become a beloved staple in your kitchen too. So, bundle up your pumpkins and sprouts, and give this recipe a whirl—you won’t regret it!
Print
Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
A vibrant and nutritious salad featuring roasted Brussels sprouts and maple-glazed butternut squash, complemented by crunchy pumpkin seeds and sweet dried cranberries. This delightful combination offers a perfect balance of savory, sweet, and nutty flavors, making it an ideal side dish or a light meal for any season.
Ingredients
For the Roasted Brussels Sprouts
- 3 cups Brussels sprouts, trimmed and yellow leaves removed
- 3 tbsp olive oil
- Salt, to taste
For the Roasted Butternut Squash
- 1 ½ lb butternut squash, peeled, seeded, and cubed into 1-inch pieces
- 2 tbsp olive oil
- 3 tbsp maple syrup
- ½ tsp ground cinnamon
Other Ingredients
- ½ cup pumpkin seeds
- 1 cup dried cranberries
- 2–4 tbsp maple syrup (optional, for drizzling)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting both the Brussels sprouts and butternut squash.
- Roast the Brussels sprouts: Toss the trimmed Brussels sprouts with 3 tablespoons of olive oil and salt to taste. Arrange them cut-side down on a baking sheet. Roast in the preheated oven for 20-25 minutes, flipping them halfway through to ensure even browning and crispiness.
- Roast the butternut squash: In a bowl, combine the cubed butternut squash with 2 tablespoons of olive oil, 3 tablespoons of maple syrup, and ½ teaspoon of ground cinnamon. Spread them out on a separate baking sheet and roast alongside the Brussels sprouts for 20-25 minutes, turning them halfway through for an even caramelized finish.
- Assemble the salad: Once both the Brussels sprouts and butternut squash are roasted and slightly cooled, place them in a large mixing bowl. Add the pumpkin seeds and dried cranberries. If desired, drizzle an additional 2 to 4 tablespoons of maple syrup over the salad for extra sweetness. Toss gently until all ingredients are well combined and coated.
Notes
- Make sure to trim and remove any yellow or damaged outer leaves from the Brussels sprouts for the best texture and flavor.
- Turning the vegetables halfway through roasting ensures they brown evenly and develop a nice crispy texture.
- The extra maple syrup drizzle is optional and can be adjusted according to your preferred sweetness level.
- This salad can be served warm, at room temperature, or chilled for different flavor experiences.
- For added texture, lightly toast the pumpkin seeds before adding them to the salad.
