If you’re looking for a vibrant, cozy salad that feels like a warm hug on a plate, this Roasted Butternut Squash and Brussels Sprouts Salad Recipe is exactly what you need. I first tried it during Thanksgiving a few years back, and since then, it’s become a staple in my kitchen. With perfectly roasted veggies, a bright tangy dressing, and little bursts of sweetness from pomegranate seeds, it’s a fan-freaking-tastic way to get everyone excited about greens and fall flavors!
Why You’ll Love This Recipe
- Seasonal Goodness: Roasted butternut squash and Brussels sprouts capture the best flavors of fall and winter.
- Simple & Nutritious: This salad balances hearty roasted veggies with fresh greens and antioxidant-rich pomegranate.
- Crowd-Pleaser: I’ve served this at family gatherings, and everyone – even veggie skeptics – can’t get enough.
- Easy Prep: You’ll whip this up in under an hour with straightforward steps anyone can master.
Ingredients You’ll Need
Every ingredient in this Roasted Butternut Squash and Brussels Sprouts Salad Recipe plays a special part in building layers of flavor and texture. When picking your produce, go for fresh, firm Brussels sprouts and a firm butternut squash without any soft spots for the best roast.
- Butternut squash: Choose a medium squash, firm and heavy for its size; it roasts up beautifully sweet and tender.
- Brussels sprouts: Look for small to medium-sized, bright green sprouts – they roast evenly and get wonderfully crispy.
- Avocado oil: Its mild flavor and high smoke point make it perfect for roasting without overpowering the veggies.
- Sea salt & black pepper: Essential seasonings to enhance natural flavors – don’t be shy here.
- Kale leaves: Use fresh, sturdy leaves and remove stems to keep a pleasant texture in the salad.
- Toasted pumpkin seeds: These add a lovely crunch and nutty flavor that makes the salad more exciting.
- Pomegranate seeds: The jewels of the salad, adding juicy bursts of sweetness and tartness.
- Extra virgin olive oil: For the dressing, bringing richness and depth.
- Apple cider vinegar: Its acidity brightens the dressing without being too harsh.
- Dijon mustard: Adds a subtle tang and helps emulsify the dressing for a silky finish.
- Garlic clove: Minced finely for that gentle kick that ties everything together.
Variations
I love making this salad my own depending on the season or what’s in my pantry. Feel free to put your spin on it—cooking should be fun, right? Here are a few ways I’ve customized this recipe:
- Swap kale for spinach or arugula: I tried baby spinach once and loved the silkier texture it added.
- Add some dried cranberries or raisins: For an extra hint of sweetness, especially around the holidays.
- Use pecans or walnuts instead of pumpkin seeds: Gives the salad a deeper nutty flavor I adore.
- Make it gluten-free and vegan without changes: This recipe is naturally plant-based and allergen-friendly—score!
How to Make Roasted Butternut Squash and Brussels Sprouts Salad Recipe
Step 1: Prep and Roast the Veggies
First, preheat your oven to 400°F (205°C). Peel the butternut squash, cut it in half, scoop out the seeds, and then slice it into roughly ¾ inch pieces. If your squash is on the bigger side, feel free to halve those chunks again to keep roasting even. Trim the ends off the Brussels sprouts and cut them in half too—this helps them get nice and crispy during roasting. Spread the squash and sprouts on separate baking trays so they can cook evenly without steaming, then drizzle each with avocado oil, sprinkle with sea salt and freshly ground black pepper, and toss to coat. Pop both trays into the oven. After 15 minutes, pull out the Brussels sprouts – they’ll be beautifully caramelized by now. Give the squash pieces a flip and roast them for another 10 minutes until tender and golden.
Step 2: Whip Up the Dressing
While your veggies are roasting, prepare the dressing. Into a glass jar with a lid, add extra virgin olive oil, apple cider vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper. Close the lid tightly and shake vigorously for about 10 seconds until the dressing emulsifies into a nice, smooth blend. This simple mix packs so much punch—it brightens and balances the salad perfectly.
Step 3: Assemble the Salad
Once your squash and sprouts are out of the oven, let them cool slightly. Tear the kale leaves into bite-sized pieces and spread them onto a large serving bowl. Add the warm roasted vegetables along with toasted pumpkin seeds and pomegranate seeds. Pour over the dressing and toss everything gently but thoroughly. You’ll notice the warmth helps the kale soften just a little, making this salad perfect straight away. Don’t be shy to adjust seasoning here if you feel it needs a little extra salt or pepper.
Pro Tips for Making Roasted Butternut Squash and Brussels Sprouts Salad Recipe
- Even Roasting: Use two baking sheets to give the veggies space so they roast instead of steam.
- Don’t Skip Tossing the Dressing: Shaking the jar really helps emulsify the ingredients for a creamy dressing without mayo or oil separation.
- Toast Your Seeds: I always toast pumpkin seeds in a dry pan for a couple of minutes—it brings out their nuttiness so much more.
- Balance Hot and Cold: Adding warm roasted veggies to fresh kale softens it slightly without making it soggy, which I learned makes a big texture difference.
How to Serve Roasted Butternut Squash and Brussels Sprouts Salad Recipe
Garnishes
I love sprinkling a few extra pomegranate seeds on top right before serving – they’re like little bursts of festive sweetness. Sometimes I add a sprinkle of flaky sea salt or a drizzle of extra virgin olive oil to finish the dish and give it that fresh, glossy look.
Side Dishes
This salad pairs brilliantly with almost anything! Around Thanksgiving, I serve it alongside roasted turkey or a savory lentil loaf if I’m going plant-based. It also makes a great side for simple grilled chicken or pan-seared fish during colder months.
Creative Ways to Present
For special occasions, I like to serve this salad layered in a large clear glass bowl so the colors shine through, almost like a salad trifle. Another fun idea is to serve it in individual mason jars for easy portioning and a cute presentation when guests arrive.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, but if you find the kale hasn’t softened enough, a quick toss before serving helps it relax.
Freezing
This salad is best fresh, so I don’t recommend freezing once dressed. However, you can roast and freeze the butternut squash and Brussels sprouts separately in freezer bags—just reheat them in the oven before tossing with fresh kale and dressing.
Reheating
I reheat leftover roasted veggies gently in a 350°F (175°C) oven for about 8-10 minutes to revive their caramelized edges without making them mushy. Then toss with fresh kale and dressing to keep the salad lively.
FAQs
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Can I make this Roasted Butternut Squash and Brussels Sprouts Salad Recipe ahead of time?
You totally can prep the roasted veggies a day ahead and store them separately in the fridge. Just toss with fresh kale and dressing right before serving to maintain freshness and texture.
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What can I substitute if I don’t have pomegranate seeds?
Dried cranberries or fresh red grapes work nicely—they provide that pop of sweetness and color that makes the salad so festive.
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Is this salad suitable for vegans and gluten-free diets?
Yes! The entire recipe is plant-based and naturally gluten-free, making it a safe and delicious option for many dietary preferences.
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How do I get crispy Brussels sprouts in this recipe?
Cutting the sprouts in half and giving them space on the baking sheet helps them roast instead of steam. Make sure to toss them with oil and salt well before roasting.
Final Thoughts
I absolutely love how this Roasted Butternut Squash and Brussels Sprouts Salad Recipe comes together – it’s cozy, colorful, and packed with flavors that just scream fall. Whether you’re making it for a holiday feast or a weeknight dinner, it always brings smiles to the table and leftovers that I look forward to the next day. Trust me, once you try this, it’ll become your go-to for a nutrient-packed salad that’s anything but boring. Give it a go and let me know how your family reacts—I’m betting it’ll be a crowd favorite just like it is at my table!
Print
Roasted Butternut Squash and Brussels Sprouts Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 3 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
A vibrant vegan Thanksgiving salad featuring roasted butternut squash and crispy Brussels sprouts, tossed with kale, toasted pumpkin seeds, and a tangy apple cider vinaigrette, finished with fresh pomegranate seeds for a festive touch.
Ingredients
Vegetables
- 1 medium butternut squash (about 1lb 5oz or 600g)
- 14 Brussels sprouts
- 4 medium kale leaves, de-stemmed
- Sea salt & black pepper to taste
Oils & Dressing
- 1 tbsp avocado oil (or other unflavoured oil)
- 3 tbsp extra virgin olive oil
- 1½ tbsp apple cider vinegar (or your favourite vinegar)
- ½ tsp Dijon mustard
- 1 small clove garlic, minced
Seeds & Garnishes
- 3 tbsp toasted pumpkin seeds
- 3 tbsp pomegranate seeds + extra for decoration
Instructions
- Preheat Oven: Set your oven to 400°F (205°C) to prepare for roasting the vegetables.
- Prepare Butternut Squash: Peel and halve the butternut squash. Remove the seeds and slice the flesh into approximately ¾ inch pieces. If the squash is large, cut the pieces in half again for even roasting.
- Prepare Brussels Sprouts: Trim the ends of the Brussels sprouts and cut each in half to ensure they roast evenly and crisp up nicely.
- Season and Oil Vegetables: Spread the butternut squash pieces on one baking tray and the halved Brussels sprouts on another. Drizzle the avocado oil evenly over both trays. Season with sea salt and black pepper, then toss to coat all pieces thoroughly.
- Roast Vegetables Part 1: Place both trays in the hot oven. Roast for 15 minutes to start softening and caramelizing the vegetables. After 15 minutes, remove the tray with Brussels sprouts from the oven.
- Roast Vegetables Part 2: Flip the butternut squash pieces over to promote even browning. Return the squash tray to the oven and roast for an additional 10 minutes until tender and lightly caramelized.
- Make the Dressing: While the vegetables roast, prepare the dressing. In a glass jar with a lid, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, minced garlic, sea salt, and black pepper. Secure the lid and shake vigorously for 10 seconds to emulsify the dressing. Set aside.
- Assemble the Salad: Roughly chop the de-stemmed kale leaves and place them in a large bowl. Add the roasted butternut squash and Brussels sprouts, toasted pumpkin seeds, and 3 tablespoons of pomegranate seeds. Pour the dressing over the salad and toss gently to combine all ingredients well.
- Garnish and Serve: Transfer the salad to a serving dish and sprinkle additional pomegranate seeds on top for a festive, colorful finish. Serve immediately for the freshest taste.
Notes
- This Thanksgiving salad combines the sweetness of roasted butternut squash and the crisp texture of Brussels sprouts with a tangy vinaigrette and fresh pomegranate for a perfect holiday side dish.
- Make sure to cut vegetables evenly for consistent roasting and caramelization.
- Use avocado oil or another neutral oil to enhance roasting without adding strong flavors.
- To toast pumpkin seeds, simply heat them in a dry pan over medium heat for a few minutes until golden and fragrant.
- This salad is vegan and can be easily scaled up for larger gatherings.
Nutrition
- Serving Size: 1 bowl (approximately 1/3 of recipe)
- Calories: 210 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
