Name: Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound Brussels sprouts, trimmed and halved; 2 cups butternut squash, peeled and diced into ½-inch cubes; 3 tablespoons olive oil, divided; 1 tablespoon pure maple syrup; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ⅓ cup raw pumpkin seeds (pepitas); ½ cup dried cranberries; 1 small shallot, finely minced; 2 tablespoons apple cider vinegar; 1 teaspoon Dijon mustard; ½ teaspoon garlic powder; 1 teaspoon maple syrup (for the vinaigrette); Salt and pepper, to taste (for dressing)

Hey y'all! Looking for a vibrant, crowd-pleasing salad bursting with fall flavors? This Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries is your new autumn favorite. It's got all the best textures and tastes—crispy Brussels, sweet roasted squash, tart cranberries, toasty pepitas, and a delightful maple vinaigrette. Perfect for holiday tables, weeknight dinners, or make-ahead lunches. Let's get cooking!

Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries

Why You'll Love This

Full of cozy fall flavors and colorful ingredients, making it visually stunning on any table.
Roasting brings out natural sweetness in both Brussels sprouts and squash for maximum flavor.
Packed with nutritious veggies, plant-based protein, and healthy fats.
Vegan and gluten-free—perfect for guests with different dietary needs.
Easy to prepare ahead, so it’s stress-free for gatherings or meal prep.

Ingredients

1 pound Brussels sprouts, trimmed and halved
2 cups butternut squash, peeled and diced into ½-inch cubes
3 tablespoons olive oil, divided
1 tablespoon pure maple syrup
½ teaspoon kosher salt
¼ teaspoon black pepper
⅓ cup raw pumpkin seeds (pepitas)
½ cup dried cranberries
1 small shallot, finely minced
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon garlic powder
1 teaspoon maple syrup (for the vinaigrette)
Salt and pepper, to taste (for dressing)

Directions

Prep and Roast the Vegetables

Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
In a large bowl, toss the halved Brussels sprouts with 1 ½ tablespoons olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Spread evenly on one baking sheet, cut-side down.
In the same bowl, toss the diced butternut squash with 1 ½ tablespoons olive oil, 1 tablespoon maple syrup, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Spread on the second baking sheet.
Roast both trays for 25–30 minutes, flipping halfway, until the veggies are golden brown and caramelized. Let cool slightly.

Toast the Pumpkin Seeds

While veggies are roasting, add pumpkin seeds to a small skillet over medium heat. Toast for 2–3 minutes, stirring often, until fragrant and popping. Set aside to cool.

Make the Maple Vinaigrette

In a small bowl or jar, whisk together the minced shallot, apple cider vinegar, Dijon mustard, garlic powder, 1 teaspoon maple syrup, a pinch of salt, and black pepper. Slowly whisk in the remaining 1 tablespoon olive oil until emulsified. Adjust salt and pepper to taste.

Assemble the Salad

In a large serving bowl, gently combine roasted Brussels sprouts, roasted butternut squash, toasted pumpkin seeds, and dried cranberries. Drizzle with the maple vinaigrette and toss to coat. Serve warm, at room temperature, or chilled!

Notes

Cut Brussels and squash into uniform sizes for even roasting.
Let veggies cool slightly before tossing with cranberries so they don't become overly soft.
Double the vinaigrette if you like extra dressing or want to serve on the side.

Variations

Add crumbled goat cheese or feta for a creamy element (not vegan).
Swap dried cranberries for dried cherries or pomegranate arils.
Toss in cooked quinoa or farro for a hearty grain salad.

Required Equipment

Baking sheets (2)
Parchment paper
Large mixing bowl
Small skillet (for toasting seeds)
Whisk or jar (for vinaigrette)

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days.
For freshest texture, store dressing separately and toss right before serving.

Suggested Pairings & Serving Recommendations

Serve as a hearty main or a colorful side with roasted chicken or turkey.
Great alongside warm grain bowls, soups, or as part of your holiday spread.

Pro Tips

Make sure Brussels sprouts are cut-side down for maximum caramelization.
Don’t skip toasting the pumpkin seeds—it adds amazing crunch and flavor.
Maple syrup quality matters—choose pure maple syrup for the best taste.

FAQ

Can I make this salad ahead of time?: Yes! Roast the veggies and prep the dressing up to 2 days ahead. Toss everything together just before serving.
Can I use frozen butternut squash?: Absolutely. Roast from frozen; you may need a few extra minutes of bake time.
What can I use instead of pumpkin seeds?: Try toasted sunflower seeds or chopped pecans for a different crunch.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes