The Perfect Roasted Brussels Sprouts and Butternut Squash Salad Recipe

Brussels sprouts bring an exciting twist to seasonal vegetable dishes, revolutionizeing ordinary side plates into vibrant culinary experiences.

The roasted combination with butternut squash creates a remarkable blend of textures and rich, earthy flavors.

Crispy edges and tender centers characterize these caramelized vegetables, promising a delightful sensory journey.

Each ingredient contributes its unique profile, developing complex taste sensations that dance across your palate.

Nutty undertones and subtle sweetness emerge through careful roasting techniques that maximize natural vegetable complexity.

Warm spices and strategic seasoning elevate this salad from simple preparation to gourmet-level comfort food.

Nutritional benefits intertwine seamlessly with remarkable taste, making this recipe a smart choice for health-conscious food enthusiasts.

What You’ll Love About Roasted Brussels Sprouts and Butternut Squash Salad

• Elevate Veggie Roasting: This recipe transforms humble Brussels sprouts and butternut squash into a gourmet experience through careful roasting, creating caramelized edges and deep, rich flavors that make vegetables truly irresistible.
• Texture Symphony: Crispy roasted vegetables, crunchy toasted almonds, and juicy pomegranate seeds deliver a stunning contrast of textures that dance together in every delightful bite.
• Flavor Complexity: The sweet-tangy balsamic glaze beautifully complements the earthy roasted vegetables, while dried figs and fresh thyme add unexpected depth and sophistication to this simple yet elegant salad.

Ingredients That Define This Bold and Balanced Fall Salad

• Brussels Sprouts: Hearty green vegetable with a nutty flavor, best when fresh and firm with tight, bright green leaves.
• Butternut Squash: Sweet winter squash with smooth, orange flesh, select a squash that feels heavy and has no soft spots.

• Almonds: Crunchy, protein-rich nuts that add texture and nutty flavor, choose whole, raw almonds for best toasting results.
• Pomegranate Seeds: Bright, jewel-like seeds that provide sweet-tart burst and vibrant color, look for plump, deep red seeds.

• Olive Oil: Essential for roasting vegetables, helps create crispy edges and carries seasoning, choose extra virgin for best taste.
• Salt: Enhances natural vegetable flavors and helps with caramelization during roasting.
• Dried Figs: Sweet, chewy fruit that adds complexity and natural sweetness to the salad, select soft and plump figs.
• Balsamic Vinegar: Rich, tangy liquid that creates a glossy glaze, opt for a high-quality, aged variety.
• Honey: Provides natural sweetness and helps create a glossy balsamic reduction, use raw honey for deeper flavor.
• Fresh Thyme: Aromatic herb that adds earthy, herbal notes, choose bright green leaves with strong fragrance.

How to Roast and Assemble This Autumn Power Salad

Step 1: Prepare Oven and Baking Sheet

Preheat oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.

Step 2: Prepare Brussels Sprouts

• Wash Brussels sprouts
• Trim ends and cut in half
• Toss with olive oil and salt
• Spread on baking sheet, cut side down

Step 3: Roast Brussels Sprouts

Roast for 20-25 minutes, flipping halfway to ensure even browning and crispy edges.

Step 4: Prepare Butternut Squash

• Peel and cube butternut squash
• Toss with olive oil and salt
• Spread on a separate baking sheet

Step 5: Roast Butternut Squash

Roast for 20-25 minutes, turning once to achieve golden color and caramelization.

Step 6: Toast Almonds

Lower oven temperature to 350°F. Spread almonds on a parchment-lined baking sheet. Toast for 5-10 minutes, watching carefully to prevent burning.

Step 7: Create Balsamic Glaze

• Combine balsamic vinegar and honey in a pan
• Simmer until mixture reduces by half
• Stir occasionally to prevent sticking

Step 8: Assemble Salad

• Combine roasted Brussels sprouts and butternut squash in a large bowl
• Add dried figs
• Drizzle with balsamic glaze

Step 9: Garnish and Serve

Top with toasted almonds, pomegranate seeds, and fresh thyme. Serve warm and enjoy the vibrant, seasonal flavors.

Tips for Crunchy Brussels Sprouts and Tender Squash

• Slice Evenly: Cut Brussels sprouts and butternut squash into uniform pieces to ensure consistent roasting and prevent burning.
• Spread Strategically: Give vegetables enough space on the baking sheet to roast, not steam, allowing crispy edges and caramelization.
• Monitor Closely: Check roasting vegetables frequently to prevent overcooking, rotating pan for even browning.
• Season Generously: Use kosher salt and freshly ground black pepper to enhance natural vegetable flavors during roasting.
• Glaze with Care: Reduce balsamic mixture slowly to create a thick, glossy consistency that perfectly coats the salad ingredients.

Storage Suggestions for Keeping the Salad Tasty

• Refrigerate: Transfer salad to an airtight container and store in the refrigerator for up to 3 days. Keep almonds and dressing separate to maintain crispness. Separate components prevent sogginess and preserve texture.
• Reheat: Warm roasted vegetables gently in a skillet over medium heat for 3-5 minutes. Avoid microwave to prevent vegetables from becoming mushy. Add fresh toasted almonds after reheating for extra crunch.
• Freeze: Not recommended due to delicate salad ingredients. Roasted vegetables can be frozen individually for up to 2 months. Thaw in refrigerator and refresh with new garnishes before serving.

What Goes Well with This Earthy, Sweet Combo

• Sip Riesling Delight: Pair this roasted veggie salad with a crisp, slightly sweet Riesling. Its fruity notes perfectly complement the caramelized brussels sprouts and butternut squash, while cutting through the richness of the balsamic glaze.
• Match with Goat Cheese Crumble: Sprinkle tangy goat cheese over the salad to enhance the roasted vegetables' earthy flavors. The creamy texture balances the crunchy almonds and provides a luxurious mouth feel.
• Serve with Crusty Bread Companion: Add a rustic sourdough or ciabatta slice to soak up the balsamic glaze. The bread's hearty texture provides a delightful contrast to the soft roasted vegetables and adds a satisfying crunch.
• Elevate with Pinot Noir Pairing: Choose a light-bodied Pinot Noir to match the salad's complex flavors. Its subtle earthiness harmonizes with the roasted vegetables and brings out the subtle sweetness of the figs and balsamic glaze.

Flavor Variations with Nuts, Cheeses, or Grains

• Harvest Medley Remix: Replace butternut squash with roasted sweet potatoes and add crispy pancetta for a rustic autumn-inspired version.
• Mediterranean Magic: Swap out dried figs for kalamata olives, crumble feta cheese, and sprinkle za'atar spice blend for a Greek-inspired transformation.
• Protein Power Bowl: Add grilled chicken or roasted chickpeas to make this a complete meal, incorporating quinoa as a hearty base underneath the roasted vegetables.
• Spicy Autumn Fusion: Toss roasted vegetables with a chipotle-maple glaze instead of balsamic, then top with pepitas and cilantro for a bold southwestern kick.

Roasted Brussels Sprouts And Butternut Squash Salad Recipe

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4.6 from 31 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Roasted Brussels Sprouts and Butternut Squash Salad offers a delightful autumn medley of caramelized vegetables and warm spices. Crisp greens mingle with roasted squash and sprouts, creating a hearty dish perfect for seasonal gatherings.

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Ingredients

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Roasted Ingredients:

• 2 cups brussels sprouts, ends trimmed, yellow leaves removed
• 3 cups butternut squash, peeled, seeded, and cubed into 1-inch cubes
• 4 tablespoons (60 milliliters) olive oil
• Salt to taste

Dried and Toasted Ingredients:

• ½ cup dried figs, sliced
• ⅓ cup almonds, sliced, lightly toasted
• ½ cup pomegranate seeds
• Fresh thyme

Balsamic Glaze:

• 1 cup (240 milliliters) balsamic vinegar
• ¼ cup (60 milliliters) honey or brown sugar

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Instructions

1. Prepare the oven by heating it to 375 degrees Fahrenheit (190 degrees Celsius) and line two baking sheets with parchment paper.
2. Trim the ends of Brussels sprouts and slice them in half lengthwise, ensuring even sizing for consistent roasting.
3. Coat Brussels sprouts with extra virgin olive oil and sprinkle with kosher salt, arranging them cut-side down on one prepared baking sheet.
4. Clean and peel the butternut squash, cutting it into uniform 1-inch cubes to promote even cooking.
5. Toss butternut squash cubes with olive oil and salt, spreading them in a single layer on the second baking sheet.
6. Place both baking sheets in the preheated oven and roast vegetables for 20-25 minutes, rotating sheets halfway through to ensure balanced caramelization.
7. Reduce oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) for toasting sliced almonds.
8. Spread raw almonds on a parchment-lined baking sheet and toast for 6-8 minutes, stirring once to prevent burning and achieve a golden-brown color.
9. In a small saucepan, combine balsamic vinegar and honey, simmering over medium-low heat until the mixture reduces by half and becomes slightly syrupy.
10. Chop dried figs into small pieces and slice fresh thyme leaves.
11. In a large serving bowl, combine roasted Brussels sprouts and butternut squash, gently mixing with chopped dried figs.
12. Drizzle the reduced balsamic glaze over the roasted vegetables and figs.
13. Garnish the salad with toasted almonds, fresh pomegranate seeds, and sliced thyme leaves before serving.

Notes

• Perfectly roast Brussels sprouts by cutting them in half and placing cut-side down for maximum caramelization and crispy edges.
• Butternut squash requires gentle handling to maintain its tender texture, so turn once during roasting to ensure even golden-brown coloring.
• Toasting almonds demands close attention, as they can quickly burn; watch carefully and remove from oven when they become fragrant and golden.
• Balsamic glaze transforms the salad with its rich, sweet-tangy complexity, creating a luxurious coating for the roasted vegetables.
• Create depth of flavor by combining multiple textures: crispy roasted vegetables, crunchy almonds, and juicy pomegranate seeds.
• Fresh thyme adds an unexpected herbal note that elevates the entire dish, bringing brightness to the warm, caramelized ingredients.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 225 kcal
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 5 g
• Protein: 4 g
• Cholesterol: 0 mg