Roasted Butternut Squash & Brussels Sprouts Salad Recipe

If you’re looking for a vibrant, cozy dish that brings both fall flavors and fresh crunch to your table, you’re going to love this Roasted Butternut Squash & Brussels Sprouts Salad Recipe. It’s one of those recipes I keep coming back to every season—it’s colorful, packed with texture, and the balance of roasted warmth with crisp greens and juicy pomegranate hits all the right notes. Whether you’re planning a holiday feast or just want to jazz up your weeknight dinner, this salad is fan-freaking-tastic and surprisingly simple to make.

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Ingredients You’ll Need

Each ingredient here plays a key role in giving this salad its unique flavor and texture balance. When you’re shopping, choose fresh, vibrant Brussels sprouts and a firm butternut squash to ensure the best roasting results.

• Butternut Squash: Look for a medium squash that’s firm and free of soft spots for the best roasting texture.
• Brussels Sprouts: Fresh sprouts with tight, green leaves roast up crisp and caramelized.
• Avocado Oil: A neutral oil with a high smoke point to roast veggies perfectly without burning.
• Kale Leaves: Choose curly kale and remove the tough stems for a tender, leafy base.
• Toasted Pumpkin Seeds: These add a satisfying crunch and subtle nuttiness, plus they’re easy to find in most grocery stores.
• Pomegranate Seeds: Fresh or frozen, these bring bright bursts of juicy sweetness that balance the savory veggies.
• Extra Virgin Olive Oil: For the dressing, choose a good-quality olive oil for rich flavor.
• Apple Cider Vinegar: The tangy acidity cuts through the richness, lifting the whole salad.
• Dijon Mustard: Just a touch to emulsify the dressing and add a hint of sharpness.
• Garlic: Fresh minced garlic gives the dressing a punch of flavor.
• Sea Salt & Black Pepper: Essential for seasoning every layer perfectly.

Variations

I love that this Roasted Butternut Squash & Brussels Sprouts Salad Recipe works as a great base—you can easily switch things up depending on what you have on hand or your mood. Trust me, some simple tweaks really make it your own.

• Add Protein: I often toss in some toasted walnuts or roasted chickpeas for an easy protein boost that complements the crunchy textures beautifully.
• Switch up the greens: Sometimes I swap kale for baby spinach or arugula when I want a slightly different leafy texture and a peppery kick.
• Try a different vinegar: Using balsamic vinegar instead of apple cider can add a richer sweetness that contrasts nicely with the roasted veggies.
• Make it sweeter: Adding a drizzle of maple syrup to the dressing is my secret on colder days—it gives a lovely warmth and depth.

How to Make Roasted Butternut Squash & Brussels Sprouts Salad Recipe

Step 1: Prep your veggies for roasting

Start by preheating your oven to 400°F (205°C). Peel the butternut squash, halve it, and scoop out the seeds. Then slice it into roughly ¾-inch thick pieces. If your squash is large, feel free to cut those pieces in half again so they roast evenly. Trim the ends off your Brussels sprouts and slice them in half. The trick I learned is to keep the pieces similarly sized so everything cooks at the same rate. Spread the squash on one baking tray, the Brussels sprouts on another. Drizzle avocado oil over both, sprinkle with salt and pepper, and toss to coat. This way, each veggie gets beautifully seasoned and crisps up just right.

Step 2: Roast to perfection

Pop both trays into your oven and roast for 15 minutes. After that, take the Brussels sprouts out—they’ll be nicely caramelized but still holding a bit of crunch. Flip the butternut squash pieces over and return the tray to roast for another 10 minutes. You’re looking for the squash to be tender with a bit of caramelized edge. Keep an eye to avoid burning—ovens vary, but this timing has worked perfectly for me every time.

Step 3: Whip up the zesty dressing

While the veggies are roasting, make the dressing. Add all the dressing ingredients—extra virgin olive oil, apple cider vinegar, Dijon mustard, minced garlic, a pinch of sea salt, and black pepper—into a jar with a tight-fitting lid. Shake it vigorously for about 10 seconds until it’s well emulsified. The garlicky tang from the mustard and vinegar will brighten every forkful of this salad.

Step 4: Assemble your salad

Grab your kale leaves and chop or tear them into bite-size pieces. Toss them with a little bit of the dressing to soften the leaves and add flavor. Then combine the roasted butternut squash, Brussels sprouts, kale, toasted pumpkin seeds, and pomegranate seeds in a large bowl. Drizzle the remaining dressing over the top and toss gently to combine without smashing those lovely roasted veggies. The colors are stunning, and you’ll find that every bite bursts with sweet, tangy, and nutty flavors that make your palate sing.

How to Serve Roasted Butternut Squash & Brussels Sprouts Salad Recipe

Garnishes

I usually finish this salad with a sprinkle of extra pomegranate seeds and pumpkin seeds on top for a festive pop of color and crunch. Sometimes, if I’m feeling decadent, a light drizzle of balsamic glaze adds a glossy, sweet tang that complements the roast beautifully.

Side Dishes

This salad pairs wonderfully with a simple grain like quinoa or farro to round out the meal, or alongside a protein like roasted chickpeas or grilled tofu for a full vegan dinner. I also love serving it next to a Thanksgiving roast as a bright, tasty contrast to the heavier mains.

Creative Ways to Present

For special occasions, I like to plate this salad in individual mason jars layered beautifully so guests can see all the colors and textures before tossing it themselves. Another favorite trick is serving it on a big rustic wooden board garnished with whole pomegranate halves and kale leaves for an impressive centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to three days. I keep the dressing separate until called for because it helps the kale stay fresh and the veggies hold their texture longer. When ready to eat, I toss everything together again—the salad tastes just as vibrant.

Freezing

Since this salad relies on fresh pomegranate and crunchy kale, I don’t recommend freezing the whole salad. However, you can freeze the roasted butternut squash and Brussels sprouts separately—just reheat gently in the oven or on the stove before assembling.

Reheating

To reheat, I like to spread the roasted veggies on a baking sheet and warm them in a 350°F (175°C) oven for about 10 minutes. This keeps them crisp-tender rather than soggy. Once warmed, toss with fresh kale, seeds, pomegranate, and dressing before serving.

FAQs

Final Thoughts

This Roasted Butternut Squash & Brussels Sprouts Salad Recipe has become one of my absolute go-to dishes when I want something that feels both hearty and refreshing without fuss. Every time I make it, I’m reminded why simple, seasonal ingredients, roasted with love and paired thoughtfully, make the best meals. You’re going to enjoy sharing this with friends and family—it feels special but comes together effortlessly. Give it a try, and I promise it’ll be on your rotation too!

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