Roasted Butternut Squash and Brussels Sprouts Salad

Loaded with flavor, this Roasted Butternut Squash and Brussels Sprouts Salad is quintessential fall. Made from a few very simple ingredients, this is the perfect recipe when you want a healthy side dish or salad without a lot of fuss.

Try my One Pan Fall Dinner, Roasted Vegetable Salad or my Creamy Chicken Artichoke and Spinach Stuffed Spaghetti Squash.

About this Recipe

Another option is to add your favorite protein for a quick and healthy sheet pan meal. Plus, leftovers are always good for breakfast with a fried egg too. No matter how you serve it, this recipe is a mealtime win!

Honestly, this maple Dijon dressing was good it might be my latest obsession. I am going to make more recipes using this dressing. Combined with the tender squash, slightly crispy brussel sprouts, roasted pecans, tart cranberries and crispy bacon, this combination is honestly perfect!

Recipe Ingredients

• Oil / Seasoning: You’ll need avocado oil, kosher salt and cracked black pepper for this recipe.
• Vegetables: This recipe calls for cubed butternut squash and halved or quartered brussel sprouts.
• Fruit / Nuts: This recipe calls for halved pecans and dried cranberries or low sugar Craisins.
• Bacon: Crisp up 4-5 slices of thick center cut bacon. Gently crumble or cut it onto small pieces.
• Dressing: Combine extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, kosher salt, and cracked black pepper. Whisk well.

Variations

• Add your favorite protein. You can add chicken, salmon, a fried egg or sausage links for added protein.
• Add some cheese. If you want to add some dairy, try crumbled goat cheese.
• Serve alongside my Salmon Tacos with Apple Cabbage Slaw, or Oven Baked Crispy Chicken Thighs.

How to Make Roasted Butternut Squash and Brussels Sprouts Salad

Prepare the Vegetables and Pecans

Preheat the oven to 400 degrees. Add the cubed butternut squash and halved or quartered brussels sprouts to a sheet tray in a single layer. No overlap. Make sure the cubed butternut squash and Brussels are roughly the same size for even cooking.

Drizzle with avocado oil and dust with kosher salt and cracked black pepper. Toss to combine. Make sure the Brussels are center side down. Roast for 20-25 minutes. Turning halfway through.

Once there is about 5-10 minutes left, add the halved pecans to the sheet tray and gently toss them with the brussels and squash. This way they can toast in the oven.

Make the Bacon

Pan fry the thick cut bacon in a pan. Once it’s cooked to your liking, remove it from the pan and chop it into smaller pieces. Set it aside.

Make the Dressing

Combine extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, kosher salt, and cracked black pepper. Whisk well.

Assemble

Once the vegetables and pecans are ready, remove them from the oven and add them to a mixing bowl. Add the dried cranberries (or Craisins) and as much or as little dressing as you desire. Gently toss everything together. Top with crispy bacon pieces and serve warm.

How to Store

Store leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through. Store extra dressing in a separate airtight container in the refrigerator for up to 5 days.

Frequently Asked Questions

Other Side Dish Recipes to Consider Trying

• Brussels Sprouts with Bacon, Cranberries, Pecans and Goat Cheese
• Greek Lemon Potatoes
• Cacio e Pepe Roasted Carrots
• Roasted Vegetable Salad
• Oven Roasted Brussel Sprouts with Green Apple and Balsamic Glaze