Autumn Harvest: Roasted Brussels Sprouts Salad Recipe

Brussels sprouts dance with unexpected elegance in this roasted Brussels sprouts salad that blends sweet figs and earthy almonds.

Autumn’s warm palette comes alive through caramelized butternut squash and crisp vegetable edges.

Each forkful promises a symphony of textures and rich, harmonious flavors.

Nutty almonds provide delightful crunch against tender roasted vegetables.

The subtle sweetness of figs weaves through this hearty salad, creating a balance that surprises and delights.

Seasonal ingredients transform an ordinary side dish into a spectacular culinary experience.

This vibrant salad stands ready to steal the spotlight at any gathering.

How to Plate This Autumn Brussels & Butternut Salad

• Serve as Vibrant Side Dish: Transform this roasted Brussels sprouts salad into a colorful accompaniment for grilled chicken or roasted salmon, bringing a burst of autumnal flavors to your main course.
• Create Hearty Lunch Bowl: Layer the roasted vegetables over quinoa or brown rice, adding crumbled feta cheese for extra protein and a creamy texture that makes this a satisfying meal.
• Present as Elegant Appetizer: Arrange the salad on a beautiful platter for gatherings, allowing guests to scoop small portions that showcase the delightful mix of roasted vegetables and sweet figs.
• Enjoy Warm or Chilled: Experiment with serving temperatures – the dish tastes amazing straight from the oven or cooled to room temperature, making it versatile for different dining occasions.

Brussels-Fig Salad: Prep-Ahead & Storage Guidelines

• Make Ahead Magic: Roast Brussels sprouts and butternut squash up to 3 days in advance, storing them separately in airtight containers in the refrigerator to maintain crispness and flavor.
• Smart Serving Strategy: Keep almonds and toppings stored separately to prevent sogginess, adding them just before serving to maintain their delightful crunch and texture.
• Refrigeration Tactics: Store leftover salad without dressing for maximum freshness, keeping components separate to prevent wilting and preserve individual ingredient qualities.
• Freezer-Friendly Tip: Roasted vegetables can be frozen for up to 1 month in sealed containers, making meal prep easy and convenient for quick future meals.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 298 kcal

Servings: 5

What You’ll Need for the Brussels Sprouts, Figs & Squash Salad

• Brussels Sprouts: Compact, nutrient-packed greens that caramelize beautifully when roasted, creating a rich, nutty flavor profile.
• Butternut Squash: Sweet, creamy winter vegetable that adds vibrant color and substantial texture to the salad.

• Almonds, Pomegranate Seeds: Crunchy elements that provide contrasting textures and bursts of nutty and tart flavors.

• Olive Oil: Essential for helping vegetables roast evenly and develop deep, golden edges.
• Salt: Enhances natural vegetable sweetness and helps with caramelization.

• Balsamic Vinegar: Rich, complex condiment that adds tangy depth to the dish.
• Honey: Provides natural sweetness and helps create a glossy, sticky glaze.
• Fresh Thyme: Fragrant herb that introduces subtle earthy notes and aromatic complexity.
• Figs: Soft, sweet fruit that contributes a luxurious, jammy element to the salad.

Tools for Assembling This Roasted Brussels Bowl

• Baking Sheets: Essential for roasting Brussels sprouts and butternut squash evenly.
• Parchment Paper: Creates non-stick surface and easy cleanup for roasting.
• Medium Bowl: Perfect for tossing vegetables with olive oil and seasoning.
• Saucepan: Needed for reducing balsamic glaze to perfect consistency.
• Large Bowl: Used for combining and tossing final salad ingredients.
• Measuring Spoons: Helps accurately measure salt and olive oil.
• Sharp Knife: Required for slicing Brussels sprouts and figs.
• Wooden Spoon or Spatula: Helps stir and toss ingredients during cooking.
• Cutting Board: Provides surface for chopping vegetables and herbs.

Building the Brussels, Fig & Butternut Salad Step-by-Step

• Veggie Prep

Gather Brussels sprouts, butternut squash, figs, and almonds. Wash everything thoroughly and pat dry with clean kitchen towels.

• Roasting Magic

Arrange Brussels sprouts and butternut squash on separate baking sheets. Sprinkle with salt and drizzle olive oil generously. Slide into a hot oven at 375°F, letting vegetables caramelize and develop deep golden edges.

• Nutty Crunch

While vegetables roast, gently toast almonds in the oven until they release a warm, rich aroma. Watch carefully to prevent burning.

• Sweet Nectar

Create a luscious balsamic reduction by simmering vinegar and honey until thick and glossy. The sauce should coat a spoon like liquid silk.

• Salad Symphony

Combine roasted vegetables and sliced figs in a beautiful serving bowl. Drizzle with balsamic glaze, scatter toasted almonds, sprinkle pomegranate seeds, and garnish with delicate thyme leaves.

Flavor Twists for Roasted Brussels with Squash & Figs

• Swap Brussels sprouts with other hearty vegetables like cauliflower or broccoli for a unique twist on this seasonal salad.
• Add grilled chicken, crispy tofu, or crumbled goat cheese to transform this side dish into a satisfying main course that keeps you full and energized.
• Ensure almonds toast evenly by shaking the baking sheet halfway through cooking and watching carefully to prevent burning – golden brown is your goal.
• Roast vegetables and prepare balsamic glaze up to two days in advance, storing separately in airtight containers to streamline meal preparation and reduce day-of cooking stress.
• During fig off-season, replace fresh figs with dried cranberries or pomegranate seeds to maintain the salad's sweet and tangy flavor profile while keeping the recipe adaptable year-round.

Crispy Roasted Brussels Sprouts Salad

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• Total Time: 45 minutes
• Yield: 5 1x

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Description

Roasted Brussels sprouts mingle with sweet figs, crunchy almonds, and caramelized butternut squash in this Mediterranean-inspired salad. Seasonal ingredients create a balanced dish that delights palates with complex flavors and textures.

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Ingredients

Scale 1x2x3x

• 3 cups butternut squash
• 2 cups brussels sprouts
• ½ cup pomegranate seeds
• ½ cup dried figs
• ⅓ cup almonds
• 4 tbsps (60 mL) olive oil
• 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. Preparation: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper for optimal roasting.
2. Brussels Sprouts Roasting: Halve Brussels sprouts, toss with olive oil and salt, then arrange cut-side down in a single layer to ensure caramelized, crispy texture.
3. Butternut Squash Preparation: Cube squash, coat with olive oil and salt, then roast alongside Brussels sprouts for 20-25 minutes until tender and golden.
4. Almond Toasting: Reduce oven to 350°F (175°C), spread almonds on a baking sheet, and toast for 5-10 minutes, stirring periodically to prevent burning.
5. Balsamic Glaze Creation: Simmer balsamic vinegar and honey in a saucepan over medium heat until reduced and syrupy.
6. Salad Assembly: Combine roasted Brussels sprouts, butternut squash, and fig quarters in a large serving bowl.
7. Finishing Touches: Drizzle warm balsamic glaze over the roasted vegetables, sprinkle with toasted almonds and pomegranate seeds, and garnish with fresh thyme leaves.
8. Serving: Present immediately while vegetables remain warm and crisp, showcasing the vibrant flavors and textures.

Notes

• Caramelization Technique: Cutting Brussels sprouts in half and placing them cut-side down ensures maximum browning and develops rich, nutty flavors during roasting.
• Spacing Matters: Avoid overcrowding the baking sheet to allow vegetables to roast evenly and achieve crispy exterior without steaming.
• Glaze Consistency: Watch the balsamic reduction carefully, stirring frequently to prevent burning and achieve a syrupy texture that coats ingredients perfectly.
• Temperature Control: Use different oven temperatures strategically – higher heat for roasting vegetables, lower heat for toasting nuts – to optimize each ingredient’s texture and flavor profile.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 298
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 6 g
• Protein: 5 g
• Cholesterol: 0 mg