Roasted Butternut Squash and Brussel Sprout Salad
Loaded with flavor, this roasted butternut squash and brussel sprout 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.
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
Oli / Seasoning – You’ll need avocado oil and salt and pepper to season the squash and brussel sprouts for this recipe.
Vegetables – This recipe calls for cubed butternut squash and halved or quartered brussel sprouts.
Fruit / Nuts – This recipe calls for whole or halved pecans and dried cranberries.
Bacon – Crisp up 4 slices of thick center cut bacon. Gently crumble or cut it onto small pieces before garnishing the salad with it.
Dressing – Combine extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and black pepper. Whisk well.
How to Make Roasted Butternut Squash and Brussel Sprout Salad
Prepare the Vegetables and Pecans
Preheat the oven to 400 degrees. Add the cubes butternut squash and halved or quartered brussel sprouts to a sheet tray. Drizzle with avocado oil and dust with salt and black pepper. Roast for 25-30 minutes. Turning halfway through. Once there is about 5-10 minutes left, add the pecan to the sheet tray so they can warm and lightly toast in the oven.
Make the Bacon
Pan fry four slices of thick cut bacon in a pan. Once its 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, salt, and 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 and dressing. Gently toss everything together. Top with crispy bacon pieces and serve warm.
Looking for more recipes? Try my Oven Roasted Brussel Sprouts with Green Apple and Balsamic Glaze.
Roasted Butternut Squash and Brussel Sprout Salad
Ingredients
Roasted Vegetable Salad
- 2.5 cups butternut squash, cubed
- 2.5 cups brussel sprouts, halved or quartered depending on size
- 1.5-2 tablespoons avocado oil, drizzle over the vegetables
- salt and pepper, season the vegetables
- 1 cup pecans, whole or halved
- ½ cup dried cranberries
- 4 slices bacon, thick center cut
Maple Dijon Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- few turns cracked black pepper
Equipment
- 1 sheet tray
- 2 mixing bowls one large, one small for dressing
- 1 non-stick skillety
Instructions
How to Make Roasted Butternut Squash and Brussel Sprout Salad
Prepare the Vegetables and Pecans
- Preheat the oven to 400 degrees.
- Add the cubes butternut squash and halved or quartered brussel sprouts to a sheet tray. Drizzle with avocado oil and dust with salt and black pepper. Roast for 25-30 minutes. Turning halfway through. Once there is about 5-10 minutes left, add the pecan to the sheet tray so they can warm and lightly toast in the oven.
Make the Bacon
- Pan fry four slices of thick cut bacon in a pan. Once its 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, salt, and 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 and dressing. Gently toss everything together. Top with crispy bacon pieces and serve warm.
9 Comments on “Roasted Butternut Squash and Brussel Sprout Salad”
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!
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!
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!
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!