Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries

Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries is a delightful dish that brings warmth and flavor to your table. This vibrant salad is perfect for any gathering, including Thanksgiving, Christmas, or New Year’s Eve. Bursting with seasonal ingredients, it’s not only healthy but also gluten-free. Its unique combination of roasted Brussels sprouts, sweet maple butternut squash, crunchy pumpkin seeds, and tangy cranberries makes it a standout choice for any autumn meal.

Why You’ll Love This Recipe

• Packed with Nutrients: This salad is loaded with vitamins and minerals from fresh veggies and fruits.
• Flavorful Combination: The sweetness of maple syrup complements the savory Brussels sprouts and butternut squash beautifully.
• Versatile Serving Options: Enjoy it warm or cold; it works as a side dish or a light main course.
• Quick to Prepare: With just 40 minutes total time, you can have this delicious salad ready in no time.
• Eye-Catching Presentation: The vibrant colors make this salad visually appealing for any occasion.

Tools and Preparation

To prepare this delicious Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries, you’ll need a few essential tools. Having the right equipment will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Baking sheet
• Large mixing bowl
• Knife
• Cutting board
• Measuring cups and spoons

Importance of Each Tool

• Baking sheet: Perfect for roasting the Brussels sprouts and butternut squash evenly.
• Large mixing bowl: Ideal for combining all ingredients without mess.
• Knife: A sharp knife helps chop vegetables quickly and safely.

Ingredients

For the Roasted Brussels Sprouts

• 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
• 3 tablespoons olive oil
• Salt, to taste

For the Maple Butternut Squash

• 1 1/2 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• ½ teaspoon ground cinnamon

For the Toppings

• 1/2 cup pumpkin seeds
• 1 cup dried cranberries
• 2-4 tablespoons maple syrup, optional

How to Make Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures that your vegetables roast perfectly.

Step 2: Prepare the Brussels Sprouts

1. In a large mixing bowl, toss the trimmed Brussels sprouts with olive oil and salt until well coated.
2. Spread them out evenly on a baking sheet.

Step 3: Roast the Brussels Sprouts

Roast in the preheated oven for about 20 minutes or until they are golden brown and crispy on the edges. Be sure to stir halfway through for even cooking.

Step 4: Prepare the Butternut Squash

1. While the Brussels sprouts are roasting, place the cubed butternut squash in another large bowl.
2. Drizzle with olive oil, maple syrup, and sprinkle with ground cinnamon. Toss until evenly coated.

Step 5: Roast the Butternut Squash

Add the seasoned butternut squash to another baking sheet. Roast alongside Brussels sprouts for about 20 minutes until tender.

Step 6: Combine Ingredients

Once both vegetables are roasted, combine them in a large serving bowl. Add pumpkin seeds and dried cranberries. Drizzle additional maple syrup if desired.

Step 7: Serve

Toss everything gently to combine all flavors. Serve warm or at room temperature as an impressive side dish!

How to Serve Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries

This vibrant salad is a delightful addition to your meal. It can be served warm or at room temperature, making it versatile for any occasion. Here are some serving suggestions to enhance your dining experience.

As a Festive Side Dish

• Serve alongside roasted chicken or turkey for a colorful holiday plate.
• Pair with grilled lamb for a savory contrast to the sweetness of the salad.

On a Bed of Greens

• Place the salad over a bed of mixed greens to add freshness and crunch.
• Use baby spinach or arugula for a peppery flavor that complements the sweetness.

In a Grain Bowl

• Add cooked quinoa or farro to the salad for extra protein and fiber.
• Drizzle with balsamic vinaigrette for added tanginess.

As Leftovers

• Enjoy chilled as a refreshing lunch option the next day.
• Mix with some feta cheese or goat cheese for an added creamy texture.

How to Perfect Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries

To make this salad truly shine, consider these helpful tips. They will ensure your dish is packed with flavor and texture.

• Use fresh Brussels sprouts: Choose firm sprouts that are bright green. Freshness enhances the salad’s overall taste.
• Roast until caramelized: Aim for golden-brown Brussels sprouts and butternut squash. This brings out their natural sweetness.
• Adjust seasoning: Taste as you go! Add salt and pepper gradually to achieve your preferred flavor balance.
• Experiment with toppings: Try adding crumbled feta cheese or sliced green onions for additional layers of flavor.
• Store properly: If making ahead, keep components separate until serving to maintain freshness and crunch.
• Make it seasonal: Incorporate other fall veggies like sweet potatoes or beets for variety throughout autumn.

Best Side Dishes for Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries

This salad pairs wonderfully with various side dishes. Here are some great options that complement its flavors well.

1. Garlic Mashed Potatoes: Creamy potatoes infused with garlic create a comforting contrast.
2. Cranberry Sauce: A tart cranberry sauce enhances the sweetness of the salad while adding acidity.
3. Honey-Glazed Carrots: Sweet carrots provide another layer of color and flavor, perfect for autumn meals.
4. Herbed Quinoa Pilaf: Fluffy quinoa mixed with herbs adds a nutritious boost and pairs beautifully.
5. Stuffed Acorn Squash: A hearty option that mirrors the squash in your salad while providing different textures.
6. Green Bean Almondine: Crisp-tender green beans topped with toasted almonds offer nuttiness that complements the pumpkin seeds.

Common Mistakes to Avoid

• It’s easy to overlook ingredient quality. Always use fresh Brussels sprouts and butternut squash for the best flavor and texture. Check for firmness and vibrant color.
• Don’t forget proper seasoning. Under-seasoning can lead to blandness. Taste your dish as you prepare it, adjusting salt and spices as needed.
• Avoid overcooking the vegetables. This can cause them to become mushy. Roast until tender but still crisp for an ideal texture.
• Be cautious with maple syrup amounts. While it’s delicious, too much can make the salad overly sweet. Start with a smaller quantity and adjust to taste.
• Skip the wrong storage methods. Storing this salad incorrectly can lead to soggy veggies. Use airtight containers to keep it fresh.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container. This helps maintain freshness and prevents odors from other foods.
• Consume within 3-5 days for the best flavor and texture.

Freezing Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries

• Use a freezer-safe container or bag to avoid freezer burn.
• Best consumed within 1-2 months for optimal taste.

Reheating Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries

• Oven: Preheat to 350°F (175°C). Spread salad on a baking sheet and heat for about 10 minutes until warmed through.
• Microwave: Place in a microwave-safe dish, cover, and heat in 30-second intervals until warm.
• Stovetop: Heat in a skillet over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

What makes Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries special?
This salad is vibrant and packed with seasonal flavors, making it a festive side dish that’s both healthy and delicious.

Can I customize the ingredients in this salad?
Absolutely! Feel free to swap out vegetables or add proteins like chicken or turkey for extra heartiness.

How do I make this salad vegetarian-friendly?
The recipe is already vegetarian as it uses plant-based ingredients. Just ensure any added toppings are also plant-based.

Is this salad suitable for meal prep?
Yes! It stores well in the fridge and makes an excellent option for meal prep throughout the week.

Final Thoughts

This Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries is not only colorful but also rich in flavors that celebrate autumn. Its versatility makes it perfect for holiday gatherings or any meal of the day. Don’t hesitate to customize it by adding your favorite nuts or fruits!