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
Yes! This is a great side dish to have on hand throughout the week. Simply add your favorite protein for a complete meal.
Yes! You can use walnuts or shaved almonds instead.
Yes! You can use broccoli or cauliflower.
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
Roasted Butternut Squash and Brussels Sprouts Salad
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
- ¼ cup extra virgin olive oil
- 1.5 tablespoons maple syrup
- 1.5 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- kosher salt, to season, about 1/2 teaspoon
- few turns cracked black pepper, to season
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.
22 Comments on “Roasted Butternut Squash and Brussels Sprouts Salad”
Obsessed with this recipe!
Can dressing be made the day before?
yes!
Great recipe regarding food medley –however–without specific measurements–only an experienced cook will have success when it comes to the dressing…
I’ll be doubling this recipe to serve at Thanksgiving dinner !!
You just have to scroll down, Jeannette. It’s all there.
This was so delicious, I didn’t change a thing, everyone loved it and there were no leftovers! I was disappointed about not having leftovers because I was looking forward to having it again the next day with some turkey. This has become a must have for our Christmas dinner. Thank you very much.
Thank you, Madeline! I am so glad you enjoyed! Thank you for the review!
This looks amazing. I will make it with Thanksgiving dinner this weekend. Can I use olive oil rather than avocado oil?
Yes! That will work fine! Happy Thanksgiving!
I could not find fresh squash (Hurricane Milton problems right now, I’m in FL) can I make this work with frozen butternut squash? If yes would I cook them first then add to pan or put in oven (I would think that could make pan watery)
the package should offer instructions on the best way to cook them! Please be safe!
I don’t eat bacon. Is there a substitution, or cand it be eliminated?
Thank you.
you can eliminate it!
I use sweet potatoes instead of the squash. It’s the only way I can get my family to eat sweet potatoes, and they are usually going back for seconds. I make this dressing for everything now!
Made this for Thanksgiving. Assembled everything except served the dressing on the side. Everyone loved it and my friend kept all of the leftover dressing. It was room temperature, still fantastic!!
Love it! Thanks, Linda!
Thank you for this recipe and I hope you have a wonderful Thanksgiving!
Is it ok if I serve this at room temperature. I do not think I have enough room in our ovens for all of the different dishes? Any guidance would be appreciated. I would even love to cook today if I could but I think I saw you have not tried that and said it might not be ideal.
you could warm the vegetables in a pan then add the dressing and bacon!
Hi! Can’t wait to make this for Thanksgiving! Do you think I can make a day ahead and then just reheat the bowl next day? I would add the bacon on top when I reheat.
The vegetables might get really soft vs crispy, but if you’re ok with that, then yes! Also, I wouldn’t add the dressing until you’re ready to serve.
Is frozen butternut squash an option?
yes!