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- 1 medium butternut squash, peeled and diced into 1-inch cubes - 1 pound Brussels sprouts, trimmed and halved - 2 tablespoons high-quality olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper to taste - 1/4 cup dried cranberries - 1/4 cup pecans, roughly chopped - 1/4 cup feta cheese, crumbled - 2 cups mixed salad greens (arugula, kale, and spinach blend) - Balsamic glaze - Additional seasonings and garnishes When I cook, I focus on using fresh, quality ingredients. For this salad, I start with butternut squash and Brussels sprouts. The squash gives a sweet, nutty flavor, while the Brussels add a slight bitterness. Roasting brings out their natural sweetness. I like to use high-quality olive oil. It enhances the flavors of the veggies. Garlic powder and smoked paprika add warmth and depth. Don’t forget salt and pepper to taste. Next, I mix in dried cranberries for a hint of sweetness. Pecans bring a nice crunch, while feta cheese adds creaminess. I use mixed salad greens for a bright, fresh base. The greens balance out the roasted flavors. For an extra touch, I drizzle balsamic glaze on top. It adds a sweet and tangy finish. You can also add other seasonings to suit your taste. These ingredients come together to create a colorful and tasty salad. Enjoy the mix of textures and flavors! {{ingredient_image_2}} First, set your oven to 400°F (200°C). This is the perfect heat for roasting. A hot oven helps the veggies caramelize and develop a rich flavor. Next, take a large baking sheet. Place the diced butternut squash and halved Brussels sprouts on it. Drizzle with 2 tablespoons of high-quality olive oil. Add 1 teaspoon of garlic powder and 1 teaspoon of smoked paprika for a warm touch. Sprinkle salt and cracked black pepper to taste. Toss everything together, making sure all the veggies are coated in the oil and spices. Spread the seasoned veggies out in a single layer on the baking sheet. Roast them for 25-30 minutes. Stir them halfway through. This helps them cook evenly and get that nice caramelization. After roasting, take the baking sheet out of the oven. Let the veggies cool for about 5 minutes. In a large mixing bowl, combine the roasted butternut squash and Brussels sprouts with 1/4 cup of dried cranberries, 1/4 cup of chopped pecans, and 1/4 cup of crumbled feta cheese. Gently toss to mix everything well. Now, it’s time to assemble the salad. On a large serving platter, lay down a base of mixed salad greens. Spread the roasted vegetable mix on top. Finally, drizzle a generous amount of balsamic glaze over the salad. This adds a sweet and tangy flavor that brightens the dish. For a nice touch, you can garnish with more feta and whole pecans. Enjoy the lovely colors and textures on your table! To get the best flavor and texture, start with even cuts. Dice your butternut squash into 1-inch cubes. Halve the Brussels sprouts so they roast evenly. Spread the veggies in a single layer on the baking sheet. This helps them cook well and get a nice caramelization. Stir halfway through cooking to avoid burning. Roast at 400°F for 25-30 minutes. Check for tenderness; they should be golden brown and soft. You can add more depth to your salad by trying different herbs and spices. For a fresh twist, use thyme or rosemary. They pair well with the squash and Brussels sprouts. You could also add a pinch of cayenne for some heat. If you enjoy sweetness, toss in a little cinnamon. Experiment and find what flavors you love most! A beautiful plate makes a meal more inviting. Serve your salad on a large, shallow platter. Start with a bed of mixed greens. Then, add the roasted veggies evenly. Top with crumbled feta and pecans for crunch. Drizzle balsamic glaze over the top to finish. For extra flair, consider garnishing with fresh herbs. Enjoy the vibrant colors and textures that make this salad stand out! Pro Tips Choose the Right Squash: Opt for a firm butternut squash that feels heavy for its size. This ensures a sweeter, more flavorful dish. Don’t Rush the Roasting: Allow enough time for the vegetables to caramelize. This brings out their natural sweetness and enhances the flavor. Mix and Match Greens: Use a variety of salad greens to add different textures and flavors, elevating the overall taste of your salad. Garnish Wisely: Adding extra feta and pecans on top just before serving not only makes the salad look appealing but also adds an extra crunch. {{image_4}} You can swap out the butternut squash and Brussels sprouts if you wish. For butternut squash, try sweet potatoes or carrots. They roast well and add similar sweetness. If you don’t have Brussels sprouts, you can use green beans or broccoli for a nice crunch. Both options will still keep the salad vibrant and tasty. This salad can be made vegan and gluten-free easily. To make it vegan, simply leave out the feta cheese. You can replace it with avocado for creaminess. For a gluten-free version, check the balsamic glaze label. Most are gluten-free, but it’s good to verify. If you want more protein, add chickpeas or quinoa. They will boost the nutrition without losing flavor. You can adapt this salad for each season. In fall, stick with the butternut squash and Brussels sprouts. In winter, add roasted root veggies like parsnips or turnips. For spring, use fresh asparagus and peas for a lighter touch. In summer, try ripe tomatoes and cucumbers. This keeps your salads exciting and fresh year-round! To keep your salad fresh, place it in an airtight container. Make sure to separate the dressing if you have not added it yet. This prevents sogginess. Store your leftovers in the fridge. Try to eat them within three days for the best taste. If you want to enjoy your salad warm, I suggest reheating only the roasted vegetables. Place them in a pan over low heat. Stir occasionally until warm. You can also use a microwave, but be careful not to overcook them. In the refrigerator, your salad will last about three days. If you freeze the roasted vegetables, they can last for up to three months. Just remember, the texture may change after freezing. It’s best to enjoy this salad fresh! Making this salad takes about 40 minutes. Here’s the breakdown: - Prep Time: 10 minutes to chop and season the veggies. - Cooking Time: 25-30 minutes in the oven for roasting. Yes, you can prep this salad in advance! Here are some tips: - Roast the Vegetables Early: Roast the butternut squash and Brussels sprouts a day ahead. - Store Separately: Keep the roasted veggies in the fridge until you’re ready to serve. - Assemble Just Before Serving: Mix in the cranberries, pecans, and feta just before you eat. This salad pairs well with many dishes. Consider these options: - Grilled Chicken or Fish: Adds protein and complements the flavors. - Quinoa or Couscous: A hearty side that boosts the meal. - Crusty Bread: Perfect for a comforting touch. Yes! This salad is packed with nutrition. Here are some benefits: - Butternut Squash: High in vitamins A and C, great for your immune system. - Brussels Sprouts: Full of fiber and antioxidants, good for digestion. - Cranberries and Pecans: Add healthy fats and antioxidants. - Feta Cheese: Provides protein and calcium. Enjoy this tasty and healthy dish while feeling good about your choices! This blog post covered how to create a delicious Roasted Butternut & Brussels Salad. We discussed the key ingredients, like butternut squash and Brussels sprouts, and optional additions like balsamic glaze. I shared step-by-step instructions for roasting veggies and tips for perfecting flavors. We explored variations and storage tips to keep your salad fresh. This recipe is versatile and can fit any season. Try it out, and enjoy a tasty meal that is easy to make and good for you!

Harvest Roasted Butternut & Brussels Sprout Salad

A vibrant salad featuring roasted butternut squash and Brussels sprouts, complemented by cranberries, pecans, and feta cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium butternut squash, peeled and diced into 1-inch cubes
  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons high-quality olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • to taste salt and freshly cracked black pepper
  • 0.25 cup dried cranberries
  • 0.25 cup pecans, roughly chopped
  • 0.25 cup feta cheese, crumbled
  • 2 cups mixed salad greens (arugula, kale, and spinach blend)
  • to taste balsamic glaze

Instructions
 

  • Begin by preheating your oven to 400°F (200°C) to prepare for roasting.
  • On a large baking sheet, combine the diced butternut squash and halved Brussels sprouts. Drizzle with olive oil, then sprinkle the garlic powder, smoked paprika, salt, and pepper over the top. Toss everything together until the vegetables are evenly coated in the seasonings.
  • Spread the seasoned vegetables in a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are tender and lightly caramelized. Be sure to stir them halfway through the cooking time for even roasting.
  • Once the vegetables are done roasting, remove the baking sheet from the oven and allow the vegetables to cool for about 5 minutes.
  • In a large mixing bowl, combine the roasted butternut squash and Brussels sprouts with the dried cranberries, chopped pecans, and crumbled feta cheese. Gently toss to combine all the ingredients.
  • On a large serving platter, create a base layer with the mixed salad greens. Top it with the roasted vegetable mixture, spreading it evenly across the greens.
  • Drizzle a generous amount of balsamic glaze over the salad just before serving to enhance its flavor with a sweet and tangy finish.

Notes

For a striking presentation, serve the salad family-style on a large, shallow platter. Garnish with additional crumbles of feta and whole pecans for texture.
Keyword fall recipe, roasted vegetables, salad