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.

Roasted Butternut Squash and Brussel Sprout Salad – Healthyish Foods

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!

Ingredients needed for Roasted Brussels, Butternut Squash, Pecans, Bacon and Cranberries.

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

Roasted Butternut Squash and Brussel Sprout Salad – Healthyish Foods

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.

vegetables on a sheet tray.
toasted squash and Brussels on a sheet tray.

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.

bacon in a pan.
fried bacon in a pan.

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.

Roasted Brussels, Butternut Squash, Pecans, Bacon and Cranberries in a bowl.
Roasted Butternut Squash and Brussel Sprout Salad – Healthyish Foods

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

Can I make this fall side dish for meal prep?

Yes! This is a great side dish to have on hand throughout the week. Simply add your favorite protein for a complete meal.

Can I use a different nut other than pecans?

Yes! You can use walnuts or shaved almonds instead.

Can I swap the brussel sprouts for another vegetable?

Yes! You can use broccoli or cauliflower.

Other Side Dish Recipes to Consider Trying

Roasted Butternut Squash and Brussel Sprout Salad – Healthyish Foods

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.
4.75 from 4 votes
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Equipment

  • 1 sheet tray
  • 2 mixing bowls one large, one small for dressing
  • 1 nonstick skillet

Ingredients

Roasted Vegetable Salad

  • 2.5 cups butternut squash, cubed
  • 2.5 cups brussels sprouts, halved or quartered, depending on size
  • 2 tablespoons avocado oil, drizzle over the vegetables
  • kosher salt, season the vegetables
  • cracked black pepper, season the vegetables
  • 1 cup pecans, halved
  • ½ cup dried cranberries, or low sugar Craisins
  • 4-5 slices bacon, thick center cut

Maple Dijon Dressing

Instructions 

How to Make Roasted Butternut Squash and Brussels Sprouts Salad

    Prepare the Vegetables and Pecans

    • Preheat the oven to 400 degrees Fahrenheit.
    • 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.

    Notes

    How to Store

    Store leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.

    Nutrition

    Serving: 1serving or 1/6th of the entire dish with dressing, Calories: 346kcal, Carbohydrates: 27g, Protein: 7g, Fat: 25g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 16g, Cholesterol: 1mg, Sodium: 130mg, Potassium: 652mg, Fiber: 8g, Sugar: 7g, Vitamin A: 6488IU, Vitamin C: 44mg, Calcium: 84mg, Iron: 2mg