Roasted Butternut Squash Brussels Sprouts Salad

Introduction

Roasted butternut squash and Brussels sprouts salad is the perfect balance of warmth, texture, and seasonal flavor. Combining caramelized vegetables with toasted pecans, creamy goat cheese, and a maple balsamic glaze, this salad delivers both comfort and elegance in every bite.

Not only is this dish visually vibrant, but it also brings together contrasting textures. The tender roasted squash pairs beautifully with slightly crisp Brussels sprouts, while crunchy pecans and creamy cheese add depth. Furthermore, the sweet and tangy glaze ties everything together, enhancing the natural flavors of the vegetables.

Whether served as a holiday side dish, a hearty vegetarian main, or a nourishing fall lunch, this roasted vegetable salad offers versatility and impressive flavor with minimal effort.

History and Information About Roasted Vegetable Salads

Roasted vegetable salads have grown increasingly popular in modern cooking, especially during the fall and winter seasons. Traditionally, salads were often limited to raw greens and fresh vegetables. However, culinary trends shifted toward incorporating warm, roasted ingredients to add complexity and comfort.

Butternut squash and Brussels sprouts, in particular, are iconic autumn vegetables. When roasted at high heat, their natural sugars caramelize, creating rich and slightly sweet flavors. Consequently, they form the ideal base for hearty salads.

Additionally, combining roasted vegetables with nuts, cheese, and fruit has become a staple in Mediterranean and American cuisine. The addition of balsamic vinegar and maple syrup reflects a balance of sweet and acidic elements that enhance roasted produce. As a result, this salad feels both rustic and refined.

Today, roasted butternut squash and Brussels sprouts salad is a seasonal favorite that fits perfectly into Thanksgiving menus, dinner gatherings, and weekly meal preparation plans.

Ingredients

1 lb Brussels sprouts, halved
1 small butternut squash, peeled and cubed
2 to 3 tablespoons olive oil
Salt to taste
Black pepper to taste
1/2 teaspoon garlic powder
1/2 cup pecans, toasted
4 oz goat cheese, crumbled
2 tablespoons balsamic vinegar
1 tablespoon maple syrup or honey

Optional additions:

1/4 cup dried cranberries
1/4 cup pomegranate arils
& 1/4 cup crispy bacon bits

Preparation

Roast the Vegetables

First, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the halved Brussels sprouts and cubed butternut squash with olive oil, salt, black pepper, and garlic powder. Ensure the vegetables are evenly coated to promote proper roasting.

Spread the vegetables in a single layer on the baking sheet. Avoid overcrowding, as spacing allows them to caramelize rather than steam. Roast for approximately 25 to 30 minutes, flipping halfway through, until the squash becomes tender and the Brussels sprouts develop golden, crispy edges.

Toast the Pecans and Prepare the Glaze

While the vegetables roast, toast the pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Stir frequently to prevent burning. Alternatively, add them to the oven during the last 5 minutes of roasting.

Next, prepare the maple balsamic glaze by whisking together the balsamic vinegar and maple syrup or honey in a small bowl. The glaze should taste balanced, slightly sweet, and gently tangy.

Assemble the Salad

Once the vegetables are roasted, transfer them to a large serving bowl. While still warm, add the toasted pecans and any optional additions such as dried cranberries, pomegranate arils, or crispy bacon bits. The warmth of the vegetables will slightly soften the added ingredients, enhancing the overall texture.

Finish with Cheese and Glaze

Finally, sprinkle crumbled goat cheese evenly over the salad. Drizzle the maple balsamic glaze across the top just before serving. The creamy goat cheese contrasts beautifully with the caramelized vegetables, while the glaze enhances the dish with brightness and sweetness.

Serve immediately while warm, or allow it to cool slightly for a room-temperature presentation.

Nutritional Information

Nutritional values may vary depending on portion size and optional additions. On average, one serving contains approximately:

Calories: 250–320 kcal
Carbohydrates: 25–30 grams
Protein: 6–9 grams
Fat: 15–20 grams
Fiber: 6–8 grams

Because this salad includes nutrient-dense vegetables, healthy fats from olive oil and pecans, and protein from goat cheese, it provides a balanced and satisfying dish. Moreover, Brussels sprouts and squash are rich in vitamins A and C, as well as fiber and antioxidants.

FAQ

Can I make this salad ahead of time?

Yes, you can roast the vegetables in advance and store them in the refrigerator for up to two days. However, for best texture, add the goat cheese and glaze just before serving.

Can I use a different cheese instead of goat cheese?

Absolutely. Feta cheese, shaved Parmesan, or even blue cheese can work well. Each option adds a different flavor profile, so choose according to your preference.

How can I make this salad vegan?

To make this recipe vegan, omit the goat cheese or replace it with a plant-based alternative. Additionally, use maple syrup instead of honey in the glaze.

Can I add protein to make it a main dish?

Yes, adding grilled chicken, roasted chickpeas, or quinoa can transform this salad into a complete main course. These additions provide extra protein while maintaining balance.

Why are my Brussels sprouts not crispy?

Ensure the vegetables are spread in a single layer and not overcrowded. Additionally, roasting at a high temperature encourages caramelization and crisp edges.

Conclusion

Roasted butternut squash and Brussels sprouts salad combines seasonal ingredients with rich textures and balanced flavors. The caramelized vegetables, toasted pecans, creamy goat cheese, and maple balsamic glaze create a harmonious dish that feels both nourishing and indulgent.

Furthermore, its versatility allows you to customize it with fruits, nuts, or proteins to suit any occasion. Whether served warm as a holiday side or enjoyed as a wholesome lunch, this roasted vegetable salad remains a flavorful and satisfying addition to any table.

Warm roasted butternut squash and Brussels sprouts salad topped with toasted pecans, crumbled goat cheese, and maple balsamic glaze in a large serving bowl.

Check also:

Lemon Chicken Ricotta Meatballs
Chicken and meat easy Recipes