Easy Roasted Brussels Sprouts Salad with Figs & Butternut Squash Recipe

Brussels sprouts elevate ordinary meals into extraordinary culinary experiences when roasted to perfection.

These miniature green gems offer a delightful combination of crispy edges and tender interiors that tantalize taste buds.

Robust and slightly nutty, these compact vegetables bring depth and complexity to any salad preparation.

Seasonal produce like figs and butternut squash elevate this dish with their naturally sweet undertones and rich textures.

The addition of crunchy almonds provides a delightful contrast, creating a symphony of flavors and sensations that dance across your palate.

Preparing this salad requires minimal effort but delivers maximum impact, making it an ideal choice for both weeknight dinners and special gatherings.

Your guests will be impressed by the sophisticated blend of ingredients and elegant presentation.

Why Roasted Brussels Sprouts Salad with Figs, Almonds, and Butternut Squash Works

• Roast and Elevate: Transform humble Brussels sprouts and butternut squash into a gourmet dish through careful roasting, creating deep caramelized flavors and crispy textures that make vegetables exciting.
• Texture Symphony: Combine crunchy toasted almonds, soft roasted vegetables, and juicy figs for a multi-layered mouthfeel that keeps every bite interesting and delightful.
• Gourmet in Minutes: Prepare an impressive restaurant-quality salad with simple techniques and minimal ingredients, making sophisticated cooking accessible to home chefs in under an hour.

Every Flavorful Ingredient in This Autumn Salad Blend

• Brussels Sprouts: Small green vegetables with a nutty flavor, best when fresh and firm with bright green color.
• Butternut Squash: Sweet winter squash with smooth, creamy texture, ideal when firm and heavy for its size.

• Almonds: Crunchy nuts that add texture and nutty richness, choose whole and raw for best toasting results.
• Figs: Sweet, soft dried fruits that provide natural sweetness and chewy texture to the salad.
• Pomegranate Seeds: Bright red seeds offering burst of tangy flavor and additional crunch.

• Olive Oil: Essential for roasting vegetables and adding rich, smooth flavor.
• Salt: Enhances overall taste and helps vegetables caramelize during roasting.
• Balsamic Vinegar: Provides deep, complex tangy base for glaze.
• Honey: Adds sweetness and helps create glossy balsamic glaze.
• Fresh Thyme: Delicate herb that brings light, earthy aromatic notes to the salad.

Instructions to Roast and Layer Fall Veggies for This Salad

Step 1: Prepare Oven and Baking Sheet

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

Step 2: Season and Roast Brussels Sprouts

• Brussels sprouts
• Olive oil
• Salt

Toss Brussels sprouts with olive oil and salt. Arrange sprouts cut side down on the baking sheet. Roast for 20-25 minutes, flipping halfway through to ensure even browning and crispy edges.

Step 3: Roast Butternut Squash

• Butternut squash cubes
• Olive oil
• Salt

Toss butternut squash cubes with olive oil and salt on a separate baking sheet. Roast alongside Brussels sprouts for 20-25 minutes until tender and lightly caramelized.

Step 4: Toast Crunchy 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. Almonds should be golden and fragrant.

Step 5: Create Balsamic Glaze

• Balsamic vinegar
• Honey

Combine balsamic vinegar and honey in a saucepan. Simmer over medium heat until reduced by half and thick enough to coat the back of a spoon.

Step 6: Assemble Delicious Salad

In a large bowl, combine roasted vegetables and sliced figs. Drizzle with balsamic glaze. Sprinkle toasted almonds, pomegranate seeds, and fresh thyme on top for a burst of flavor and texture.

Pro Tips for Perfectly Roasting Squash and Sprouts

• Maximize Caramelization: Cut Brussels sprouts in half to create more surface area for golden-brown, crispy edges that deliver incredible flavor.
• Prevent Overcrowding: Space vegetables on separate baking sheets to ensure they roast instead of steam, guaranteeing perfect texture and rich caramelization.
• Control Almond Toasting: Watch almonds closely during toasting, as they can quickly burn; stir or shake the pan every few minutes for even, golden color.
• Balance Balsamic Glaze: Simmer vinegar and honey slowly to develop deep, rich flavors without burning; the consistency should coat a spoon smoothly.
• Serve at Optimal Temperature: Let roasted vegetables cool slightly before assembling to prevent wilting and maintain crisp textures in the salad.

Best Practices to Store and Reheat This Salad

• Refrigeration: Transfer salad to an airtight container and store in the refrigerator for up to 3 days. Keep the almonds and balsamic glaze separate to maintain their crispness and prevent sogginess.
• Reheating: Warm the roasted vegetables gently in a preheated oven at 350°F for 5-7 minutes. Sprinkle fresh toasted almonds and drizzle balsamic glaze just before serving to revive the salad's original texture and flavors.
• Freezing: Not recommended due to the delicate nature of roasted vegetables and fresh ingredients. The texture of Brussels sprouts, squash, and figs will deteriorate when frozen and thawed.

Flavorful Pairings for This Sweet and Savory Fall Mix

• Sip Syrah's Warmth: A robust Syrah or Shiraz wine perfectly complements the caramelized roasted Brussels sprouts and butternut squash, with its dark fruit notes and peppery undertones enhancing the dish's earthy flavors.
• Pair with Creamy Goat Cheese: Crumble tangy goat cheese over the salad to add a creamy, rich element that balances the roasted vegetables' smoky sweetness and provides a delightful textural contrast.
• Match with Sparkling Apple Cider: A crisp, slightly sweet sparkling apple cider cuts through the richness of the roasted ingredients, offering a refreshing palate cleanser that highlights the salad's complex flavors.
• Serve with Crusty Sourdough: Toasted sourdough bread provides a crunchy accompaniment that absorbs the balsamic glaze and adds a rustic, hearty element to this sophisticated vegetable salad.

Seasonal Versions to Keep This Salad Fresh Year-Round

• Harvest Medley: Swap butternut squash with roasted sweet potatoes and add crispy pancetta for a hearty autumn-inspired version of the salad.
• Mediterranean Fusion: Replace figs with sun-dried tomatoes and crumbled feta cheese, then sprinkle with za'atar spice blend for a Middle Eastern flavor profile.
• Citrus Spark: Incorporate roasted oranges and substitute almonds with pistachios, then drizzle with orange-infused balsamic reduction for a bright, zesty interpretation.
• Winter Green Protein: Add grilled chicken or chickpeas to create a more substantial meal, and include kale alongside Brussels sprouts for extra nutritional density.

Roasted Brussels Sprouts Salad With Figs, Almonds, And Butternut Squash Recipe

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4.6 from 22 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Roasted Brussels sprouts salad combines earthy vegetables with sweet figs and crunchy almonds for a Mediterranean-inspired dish. Butternut squash adds richness and depth, making this salad a perfect autumn centerpiece you’ll savor from first bite to last.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups brussels sprouts
• 3 cups butternut squash
• ½ cup dried figs
• ⅓ cup almonds
• ½ cup pomegranate seeds

Oils and Seasonings:

• 4 tablespoons (60 milliliters) olive oil
• Salt to taste
• Fresh thyme

Glaze Ingredients:

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

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Instructions

1. Preheat the conventional oven to 375 degrees Fahrenheit (190 degrees Celsius) and prepare a baking sheet by lining it with parchment paper.
2. Thoroughly wash Brussels sprouts and trim the ends, then slice them in half lengthwise to maximize caramelization during roasting.
3. Toss Brussels sprouts with extra virgin olive oil and kosher salt in a mixing bowl, ensuring each sprout is evenly coated.
4. Arrange Brussels sprouts cut-side down on the prepared baking sheet, creating a single layer without overcrowding to promote even browning.
5. Roast Brussels sprouts for 20-25 minutes, rotating the baking sheet halfway through cooking to ensure uniform crispiness.
6. While Brussels sprouts are roasting, prepare butternut squash by peeling and cutting into 1-inch (2.5 centimeters) uniform cubes.
7. Coat butternut squash cubes with olive oil and a sprinkle of salt, then spread on a separate baking sheet.
8. Roast butternut squash simultaneously with Brussels sprouts for 20-25 minutes until tender and lightly caramelized.
9. Reduce oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) for toasting almonds.
10. Spread whole almonds on a parchment-lined baking sheet and toast for 5-10 minutes, stirring occasionally to prevent burning.
11. Create balsamic glaze by combining balsamic vinegar and honey in a small saucepan over medium heat.
12. Simmer the balsamic mixture, stirring occasionally, until it reduces by half and thickens to a syrupy consistency.
13. Slice fresh figs into quarters and prepare pomegranate seeds for salad garnish.
14. In a large serving bowl, gently combine roasted Brussels sprouts, butternut squash, and fig slices.
15. Drizzle the warm balsamic glaze over the roasted vegetables and figs.
16. Sprinkle toasted almonds and pomegranate seeds over the salad.
17. Garnish with fresh thyme leaves for an aromatic finishing touch.
18. Serve immediately while vegetables are warm and crisp.

Notes

• Roasting transforms Brussels sprouts from bland to irresistibly caramelized, creating a crispy exterior with a tender, sweet interior.
• Cutting Brussels sprouts in half maximizes surface area for even browning and helps them absorb more delicious flavors during roasting.
• Butternut squash brings a creamy, sweet element that perfectly complements the slightly bitter roasted Brussels sprouts.
• Toasting almonds intensifies their nutty flavor and adds a satisfying crunch that elevates the entire salad’s texture.
• Balsamic glaze provides a rich, tangy-sweet finish that ties all the ingredients together with a luxurious coating.
• Pomegranate seeds and fresh thyme offer bright, fresh bursts of flavor that cut through the roasted vegetables’ richness.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 320 kcal
• Sugar: 22 g
• Sodium: 290 mg
• Fat: 18 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 6 g
• Protein: 7 g
• Cholesterol: 0 mg