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Roasted Brussels Sprouts and Butternut Squash Salad with Pecans

A warm, caramelized autumn salad featuring roasted Brussels sprouts, sweet butternut squash, toasted pecans, and a 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: 260
Ingredients Equipment Method Notes

Ingredients
  

Cookie Batter
  • 4 cups Brussels sprouts trimmed and halved
  • 3 cups butternut squash cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika optional
Filling
  • 1 cup pecans toasted
  • 0.5 cup dried cranberries optional
  • 2 cups spinach or arugula optional
  • 3 tbsp olive oil for dressing
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

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

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Place Brussels sprouts and squash on the tray. Toss with olive oil, salt, pepper, garlic powder, and smoked paprika.
  3. Roast for 25–30 minutes, tossing halfway through, until caramelized.
  4. Toast pecans in a skillet or oven for 5–7 minutes.
  5. Whisk together olive oil, maple syrup, Dijon, apple cider vinegar, salt, and pepper.
  6. Combine roasted vegetables with pecans, cranberries, and greens. Drizzle with dressing and toss gently.
  7. Serve warm or at room temperature.

Notes

To make it a main dish, add quinoa or wild rice.