Zesty Roasted Brussels Sprouts & Butternut Squash Salad Recipe

Brussels sprouts dance with earthy charm when roasted alongside butternut squash in this vibrant salad recipe that promises a burst of autumn flavors.

The combination brings together caramelized vegetables with a delightful texture that sings of seasonal comfort.

Crisp edges and tender centers create a mouthwatering experience that goes beyond ordinary side dishes.

Nutty undertones and subtle sweetness blend perfectly in each carefully crafted bite.

Maple-glazed and slightly charred, these vegetables offer a sophisticated twist to traditional salad preparations.

Sharp pecans and a tangy vinaigrette complete this hearty ensemble, making every forkful a celebration of wholesome ingredients.

Get ready to savor a dish that transforms simple vegetables into a culinary masterpiece.

Everything in the Roasted Brussels & Squash Mix

• Brussels Sprouts: Hearty green gems that caramelize beautifully when roasted, offering a nutty and slightly bitter flavor profile.
• Butternut Squash: Sweet, creamy autumn vegetable that transforms into golden, tender morsels under high heat.
• Olive Oil: Essential for helping vegetables achieve crispy edges and preventing sticking during roasting.
• Salt: Enhances natural vegetable flavors and helps create delicious caramelization.

• Almonds: Protein-packed nuts that add delightful crunch and earthy undertones when lightly toasted.
• Pomegranate Seeds: Jewel-like seeds bursting with tangy sweetness and vibrant color.

• Dried Figs: Chewy, natural sweeteners that introduce rich, complex flavor to the salad.
• Balsamic Vinegar: Sophisticated, tangy liquid that reduces into a glossy, concentrated glaze.
• Honey: Natural sweetener that balances balsamic's acidity and creates luxurious glaze.

• Fresh Thyme: Delicate herb that adds subtle, woodsy fragrance and elegant green accent.

Tools for Roasting Brussels Sprouts and Butternut Squash

• Baking Sheets: Large, flat metal pans for roasting vegetables evenly.
• Parchment Paper: Non-stick surface to prevent vegetables from sticking and ease cleanup.
• Large Mixing Bowl: Spacious container for tossing and combining roasted vegetables.
• Sharp Knife: For cutting Brussels sprouts and butternut squash.
• Measuring Spoons: To accurately measure olive oil and salt.
• Small Saucepan: For reducing balsamic glaze.
• Wooden Spoon or Spatula: To stir and mix ingredients.

How to Roast This Sweet-Savory Brussels Salad

• Veggie Preparation

Gather fresh brussels sprouts and butternut squash. Wash and trim vegetables carefully, ensuring they are clean and ready for roasting.

• Roasting Process

Preheat oven to 375°F. Spread vegetables on separate baking sheets, drizzle with olive oil, and season with salt. Roast until edges are golden and crispy, approximately 20-25 minutes.

• Nutty Crunch

While vegetables roast, lightly toast almonds in oven until fragrant and light brown. Watch closely to prevent burning.

• Flavor Enhancement

Create a sweet-tangy balsamic glaze by simmering balsamic vinegar and honey in a small saucepan until slightly thickened.

• Salad Assembly

Combine roasted vegetables in a large serving bowl. Sprinkle with toasted almonds and pomegranate seeds. Drizzle with balsamic glaze and garnish with fresh thyme leaves.

Variations for Butternut Squash and Brussels Pairing

• Replace almonds with pecans, walnuts, or sunflower seeds for different crunch and flavor profiles.
• Sprinkle crumbled goat cheese, feta, or shaved parmesan to add creamy richness and tangy notes.
• Incorporate grilled chicken, crispy pancetta, or roasted chickpeas for a more substantial meal.
• Switch dried figs with fresh berries, roasted pears, or caramelized apples depending on availability and preference.

Best Ways to Serve Roasted Brussels and Squash

• Serve with Warm Proteins: Pair this vibrant salad with grilled chicken, seared salmon, or roasted turkey breast to add extra protein and create a complete meal.
• Elevate Holiday Tables: Showcase this colorful dish as a stunning side during Thanksgiving or winter gatherings, bringing seasonal warmth and festive flavors to your spread.
• Create Lunch Bowls: Transform the salad into a hearty grain bowl by adding quinoa or farro as a base, making it perfect for meal prep and portable lunches.
• Customize with Cheese: Sprinkle crumbled goat cheese or feta on top to introduce a creamy, tangy element that complements the roasted vegetables and sweet balsamic glaze.

Store & Save Your Roasted Veggie Bowl

• Refrigerate and Revive: Store leftover salad in an airtight container for up to 3 days, keeping roasted vegetables and almonds separate to maintain crispness.
• Prep Ahead and Freeze: Roast Brussels sprouts and butternut squash in advance, freeze for up to 1 month, then thaw and reheat before assembling the salad for quick meal prep.
• Quick Reheating Tricks: Warm roasted vegetables in a skillet or oven at 350 F for 5-10 minutes to restore their crispy texture and prevent sogginess.
• Portion and Pack: Divide salad components into individual containers for grab-and-go lunches, allowing you to mix fresh ingredients just before eating for maximum flavor and crunch.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Calories: 190 kcal

Servings: 7

Crispy Roasted Brussels Sprouts And Butternut Squash Salad

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4.7 from 9 reviews

• Total Time: 45 minutes
• Yield: 7 1x

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Description

Savory Roasted Brussels Sprouts and Butternut Squash Salad combines earthy vegetables with a zesty dressing. Mediterranean-inspired ingredients create a hearty, nutritious meal you’ll crave again and again.

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Ingredients

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• 3 cups butternut squash, peeled, seeded, and cubed into 1-inch cubes
• 2 cups brussels sprouts, ends trimmed, yellow leaves removed
• 4 tbsps (60 ml) olive oil
• ½ cup pomegranate seeds
• ½ cup dried figs, sliced
• ⅓ cup almonds, sliced, lightly toasted
• 1 cup (240 ml) balsamic vinegar
• ¼ cup (60 ml) honey or brown sugar
• Salt to taste
• Fresh thyme

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Instructions

1. Prep Vegetables: Heat oven to 375°F. Trim Brussels sprouts, halve lengthwise. Peel and cube butternut squash into uniform 1-inch pieces.
2. Roast Vegetables: Toss Brussels sprouts and squash separately with olive oil and salt. Arrange cut-side down on parchment-lined baking sheets. Roast 20-25 minutes, rotating midway for even caramelization.
3. Toast Almonds: Reduce oven to 350°F. Spread almonds on baking sheet, toast 6-8 minutes until golden-brown, stirring once to prevent burning.
4. Create Balsamic Glaze: Simmer balsamic vinegar and honey in saucepan over medium-low heat until reduced by half and slightly syrupy.
5. Assemble Salad: Combine roasted vegetables and chopped dried figs in serving bowl. Drizzle with balsamic reduction. Sprinkle toasted almonds, pomegranate seeds, and thyme leaves over top.

Notes

• Vegetable Prep Precision: Cut Brussels sprouts and butternut squash into uniform sizes to guarantee even roasting and prevent uneven cooking.
• Caramelization Technique: Position vegetables cut-side down and spread in single layers for maximum browning and crispy edges.
• Toasting Nut Safety: Watch almonds closely during toasting to prevent burning, stirring once and removing when golden brown.
• Glaze Consistency Control: Simmer balsamic and honey reduction slowly, watching carefully to achieve a syrupy texture without scorching.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 7
• Calories: 190
• Sugar: 14 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 4 g
• Protein: 3 g
• Cholesterol: 0 mg