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Something is truly magical about the scent of roasting vegetables wafting through the kitchen, especially during fall when the leaves turn golden and the world feels a tad cozier. One chilly afternoon, I was experimenting in my kitchen, trying to blend rustic flavors with vibrant textures. That’s when I discovered the delightful pairing of roasted butternut squash and Brussels sprouts. As they caramelized in the oven, the earthy aroma enveloped my home, enticing everyone to gather in the kitchen. The resulting salad, with its balance of sweet squash, crunchy pecans, and tart cranberries, quickly became a staple at our family gatherings. It’s a dish that wraps you in warmth and joy, a beautiful celebration of fall flavors. Trust me, once you try it, you’ll understand why it’s loved—both for its wonderful taste and for the sense of comfort it brings.
Why You’ll Love This Butternut Squash Salad
- Quick and Easy: Whip up this salad in less than an hour, making it perfect for weeknight dinners or last-minute gatherings.
- Healthy and Nourishing: Packed with vitamins and nutrients, it’s a wholesome option for the cooler months.
- Flavor Explosion: The sweet, nutty squash meets the savory Brussels sprouts, complemented by crispy bacon and a zingy dressing for a delightful medley.
- Crowd-Pleasing: Guests and family alike will rave about this dish—it’s visually stunning and oh-so-tasty!
- Versatile: Serve it warm or cold, as a main or side dish, it can easily fit into any meal plan.
Ingredients
- 2.5 cups butternut squash (cubed): Sweet and nutty; choose a ripe squash for the best flavor!
- 2.5 cups Brussels sprouts (halved or quartered, depending on size): Their slight bitterness pairs beautifully with the sweetness of the squash.
- 2 tablespoons avocado oil: A healthy fat that gives the veggies a delicious crisp!
- Kosher salt: Enhances flavor; remember, seasoning is key!
- Cracked black pepper: Adds a delightful bite; be generous!
- 1 cup pecans (halved): These will bring a satisfying crunch and rich nuttiness to the dish.
- ½ cup dried cranberries (or low sugar Craisins): A sweet, chewy contrast to the veggies.
- 4-5 slices bacon (thick center cut): This is optional but adds that irresistible savory goodness.
- ¼ cup extra virgin olive oil: The base for our dressing; choose a good quality one for great flavor.
- 1.5 tablespoons maple syrup: Sweetens the dressing just right and enhances the dish’s natural sweetness.
- 1.5 tablespoons apple cider vinegar: Adds a bright tang to the salad that balances the flavors.
- 2 teaspoons Dijon mustard: A little spice that kicks the dressing up a notch.
- Kosher salt (to season, about 1/2 teaspoon): To taste, perfect for seasoning the dressing.
- Few turns cracked black pepper (to season): A pop of peppery flavor to round things out.
Full recipe card is below.
How to Make It
Prepare the Vegetables and Pecans
- Preheat your oven to 400°F (200°C). As you wait, inhale the promise of deliciousness!
- Toss the butternut squash cubes and Brussels sprouts in a large bowl with avocado oil, salt, and pepper. Make sure they’re evenly coated because they thrive on that luscious oil!
- Spread the veggies on a baking sheet lined with parchment paper. Keep them in a single layer so they roast evenly.
- Add the pecans to the same sheet. Give them a little space to roast nicely, too.
Make the Bacon
- While your veggies are roasting (about 25-30 minutes), cook the bacon in a skillet over medium heat until crispy. The sound of sizzling bacon brings an instant smile to my face.
- Once crispy, transfer the bacon to a paper towel-lined plate to cool. Chop it into pieces once it’s cool enough to handle.
Make the Dressing
- In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper. Let those flavors mingle—ahh, the tangy sweetness will have you dreaming!
Assemble
- Once the roasted veggies and pecans are done, let them cool slightly before tossing them in a large bowl. You want that perfect warm-to-the-touch temperature.
- Add the bacon, cranberries, and drizzle with the dressing. Toss gently to combine everything. Don’t forget to savor that gorgeous medley of flavors!
Pro Tips for Success
- Uniform Sizing: Cut your squash and Brussels sprouts into similar sizes for even cooking.
- Roast in Batches: If you have a lot of vegetables, roast in batches to keep that beautiful caramelization.
- Play with the Dressing: Taste as you go! Adjust the sweetness and acidity until it sings to you.
- Fresh Herbs: Add chopped fresh herbs like parsley or thyme for an extra flavor boost right before serving.
Flavor Variations
- Nut Swaps: Use walnuts or sliced almonds if pecans aren’t your jam.
- Fruit Options: Toss in some apple or pear slices in place of cranberries for a fresh twist.
- Spice it Up: Add a pinch of cayenne for a little heat or some cinnamon for an aromatic lift!
Serving Suggestions
This roasted butternut squash and Brussels sprouts salad shines solo or as a side dish! Pair it with a juicy grilled chicken breast or a hearty quinoa bowl, and don’t forget a crisp autumnal drink—perhaps a mulled cider or a glass of chilled white wine!
Make-Ahead & Storage
You can prep the veggies and dressing a day in advance! Just keep them separated in the fridge until you’re ready to toss everything together. The salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days.
Leftovers
Reinvent your leftovers into a delightful grain bowl by adding some quinoa and a poached egg. Or blend it into a savory soup for a warm, cozy meal!
Freezing
While I recommend enjoying this salad fresh, you can freeze the roasted veggies (without bacon or dressing) for up to 3 months. Just be sure to cool and store them in a tight container.
Reheating
To reheat, I find the skillet works best! Warm the veggies gently over medium heat, adding a splash of water to help steam them for that freshly-roasted vibe again.
FAQs
Can I make this salad vegan?
Absolutely! Just skip the bacon and replace it with roasted chickpeas for that satisfying crunch.
How can I make this salad gluten-free?
It’s naturally gluten-free! Just double-check your Dijon mustard and any added ingredients.
What can I substitute for maple syrup?
Honey or agave syrup make great alternatives if you’re looking for sweetness.
Can I grill the vegetables instead of roasting?
You bet! Grilling will add a delightful smoky flavor to your salad.
Final Thoughts
As the seasons change and the air turns crisp, this Roasted Butternut Squash and Brussels Sprouts Salad is bound to bring a sparkle to your meals. Whether you share it with loved ones or indulge in it solo, remember that cooking is all about joy and connection! Embrace the cozy vibes, and nourish not just your body, but your spirit too. Happy cooking, dear friends!
Enjoy the warmth and flavors; I can’t wait for you to share your experiences with me!
Roasted Butternut Squash and Brussels Sprouts Salad
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes and Brussels sprouts in a large bowl with avocado oil, salt, and pepper until evenly coated.
- Spread the veggies on a baking sheet lined with parchment paper in a single layer.
- Add the pecans to the same sheet, giving them space to roast nicely.
- While your veggies are roasting (about 25-30 minutes), cook the bacon in a skillet over medium heat until crispy.
- Once crispy, transfer the bacon to a paper towel-lined plate to cool, and chop it into pieces.
- In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper.
- Once the roasted veggies and pecans are done, let them cool slightly before tossing them in a large bowl.
- Add the bacon, cranberries, and drizzle with the dressing, tossing gently to combine.
