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

  • Oil / Seasoning – You’ll need avocado oil, kosher salt and cracked black 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, 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 cubes butternut squash and halved or quartered brussel sprouts to a sheet tray.

Drizzle with avocado oil and dust with kosher salt and cracked black pepper. Roast for 20-25 minutes. Turning halfway through. Once there is about 5-10 minutes left, add the pecans 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, 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 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.

How to Store

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

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.
5 from 2 votes
Leave a Review »

Equipment

  • 1 sheet tray
  • 2 mixing bowls one large, one small for dressing
  • 1 non-stick skillety

Ingredients

Roasted Vegetable Salad

  • 2.5 cups butternut squash, cubed
  • 2.5 cups brussels sprouts, halved or quartered depending on size
  • 1.5-2 tablespoons avocado oil, drizzle over the vegetables
  • kosher salt, season the vegetables
  • cracked black pepper, season the vegetables
  • 1 cup pecans, whole or halved
  • ½ cup dried cranberries
  • 4 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.
    • 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 20-25 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.

    Video

    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