This Roasted Butternut Squash and Brussels Sprouts Salad is perfect for fall and winter! It’s tossed in an apple cider vinaigrette and has the perfect blend of sweet and savory flavors.
Two of my go-to fall and winter vegetables are butternut squash and brussels sprouts. I seem to add them to almost all of our meals and when I’m not doing that I just toss them on a sheet pan and roast them for a quick side dish to eat throughout the week.
A few weeks ago I decided to fancy up that quick side dish and turn it into what is now my favorite roasted vegetable salad, roasted butternut squash and brussels sprouts salad with cider vinaigrette!
Ingredients For Roasted Butternut Squash and Brussels Sprouts Salad
- brussels sprouts
- butternut squash
- dried cranberries
- apple cider
- apple cider vinegar
- dijon mustard
- maple syrup
- olive oil
How To Roast Butternut Squash and Brussels Sprouts
One of the best parts about roasting the butternut squash and brussels sprouts for this salad is that you can roast them at the same time and on the same sheet pan. Below are tips to ensure your vegetables are tender, flavorful, and perfect for the salad.
- Cut the squash into approximately 1/2 – 1 inch cubes. Don’t cut them any bigger or smaller than this or you’ll run the risk of them being over or under cooked by the time the brussels sprouts are ready.
- Trim the tough end off of the brussels sprouts and then cut them in half. If they’re extra large cut them into quarters. You want them to be similar in size to the butternut squash cubes.
- Put the squash and brussels sprouts on a rimmed sheet pan and drizzle on 1 1/2 to 2 tablespoons of olive oil. Sprinkle a generous amount of salt and freshly ground black pepper over the top and then use your hands to toss everything together until it’s coated. Spread them out into a single layer and make sure they aren’t overly crowded or they’ll steam rather than roast and caramelize.
- Roast the vegetables at 425° F. on the middle rack of the oven. They’ll need to roast approximately 20 minutes total. Half way during the cooking time, give the pan a good shake to toss the vegetables. Put the pan back in the oven, but rotate it so the part that was in the back is now in the front. This will help the vegetables to roast and brown evenly.
How To Make Roasted Butternut Squash And Brussels Sprouts Salad
Start by peeling the butternut squash and cutting it into cubes. You can save time by using pre-cut butternut squash, but be sure to cut any extra large cubes so that they are all similar in size.
Use the steps listed in the above section to roast the butternut squash and brussels sprouts. While the vegetables roast, make the apple cider vinaigrette.
Place the apple cider, apple cider vinegar, and shallots into a small saucepan. Bring the mixture to a boil and then lower the heat and let it simmer until it’s reduced by half. Pour the apple cider reduction into a jar and add in the dijon, maple syrup, olive oil, salt and pepper. Put a lid on the jar and shake it until it’s well combined.
The amount of vinaigrette will likely be more than you’ll need for this salad, I used about half of it. You can use any remaining for this roasted butternut squash salad with cider vinaigrette or this harvest butternut squash lentil salad.
Once the roasted vegetables are ready and the cider vinaigrette it prepared, place the vegetables on a serving platter or bowl. Add in the dried cranberries and pecans and pour on some of the vinaigrette. Toss everything together and taste for seasoning. Pour on additional vinaigrette and season with extra salt and pepper if needed.
Frequently Asked Questions
Yes. Butternut squash is full of vitamin A, C, magnesium, potassium, and antioxidants that all help to fight off disease. It’s low in calories and contains almost 3 grams of fiber per cup of cubed squash.
The salad will keep for 3-4 days in the refrigerator. The salad tastes best the day it is made because the brussels sprouts are crisp and the pecans are crunchy.
More Fall And Winter Salad Recipes
- Shredded Brussels Sprouts Salad
- Autumn Apple and Pear Salad
- Winter Kale and Wild Rice Salad
- Fall Cobb Salad
- Cranberry Apple Quinoa Salad
- Harvest Quinoa Salad
- 1 1/2 tablespoons olive oil
- 1 pound brussels sprouts, trimmed and halved
- 2 pounds butternut squash, peeled and cubed (about 4-5 cups)
- Salt and pepper to taste
- 3 tablespoons dried cranberries
- 2 tablespoons toasted chopped pecans
- 1 cup unsweetened apple cider
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced onion
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- Salt and pepper to taste
- Preheat oven to 425° F. Add the peeled and cubed butternut squash and halved brussels sprouts to a rimmed sheet pan. Drizzle on the olive oil and sprinkle with a generous amount of salt and pepper.
- Toss everything together with your hands until it's coated in the oil. Spread the vegetable out into a single layer and then place in the oven to roast. Roast for 10 minutes and then remove the pan from the oven and toss the vegetables around. Put the pan back in the oven rotating it so the side that was in the front is now in the back. Roast 10 more minutes or until the vegetables are tender and caramelized.
- While the vegetables roast make the vinaigrette. In a small saucepan add the apple cider, apple cider vinegar, and shallots. Bring the mixture to a boil and then lower the heat to a simmer. Let it cook for about 8 minutes or until it has reduced by half. Remove from the heat and pour into a jar. Add in the dijon, maple syrup, olive oil, salt and pepper. Put the lid on the jar and shake until well combined.
- Put the roasted butternut squash and brussels sprouts onto a serving platter or in a serving bowl. Add in the dried cranberries and pecans and pour on some of the vinaigrette. Toss everything together and taste. Add additional vinaigrette, salt and pepper as needed.
Amount Per Serving: Calories: 201Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 92mgCarbohydrates: 33gFiber: 8gSugar: 14gProtein: 4g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.