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Roasted Brussels Sprouts and Butternut Squash Salad with Pecans

A warm, flavorful autumn salad featuring caramelized Brussels sprouts, sweet roasted butternut squash, crunchy toasted pecans, and a bright maple Dijon vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 230

Ingredients
  

Main Ingredients
  • 3 cups Brussels sprouts trimmed and halved
  • 3 cups butternut squash peeled and cubed
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika optional
  • 0.5 tsp garlic powder
  • 0.75 cup pecans toasted
  • 0.5 cup dried cranberries
  • 0.33 cup feta or goat cheese crumbled
  • 2 tbsp fresh parsley chopped
Maple Dijon Vinaigrette
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • salt and pepper to taste

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.
  2. Toss Brussels sprouts and butternut squash with olive oil, salt, pepper, smoked paprika, and garlic powder.
  3. Spread vegetables on baking sheet and roast for 25–30 minutes, stirring halfway.
  4. Toast pecans in a skillet for 3–4 minutes until fragrant.
  5. Whisk olive oil, apple cider vinegar, maple syrup, Dijon, salt, and pepper to create vinaigrette.
  6. Combine roasted vegetables, pecans, cranberries, cheese, and parsley in a bowl.
  7. Drizzle with vinaigrette, toss gently, and serve warm or room temperature.

Notes

For added protein, serve with grilled chicken or chickpeas.