Print

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

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries is an inviting dish that perfectly captures the essence of autumn. This vibrant salad combines earthy roasted Brussels sprouts and sweet maple butternut squash, topped with crunchy pumpkin seeds and tart cranberries, making it a delightful addition to any meal. Whether served warm or cold, this salad is versatile enough to shine as a festive side dish or a light main course. Simple to prepare in just 40 minutes, it’s a healthy, gluten-free option bursting with seasonal flavors that will impress friends and family at gatherings throughout the year.

Ingredients

Scale
  • 3 cups Brussels sprouts
  • 1 1/2 lb butternut squash
  • 1/2 cup pumpkin seeds
  • 1 cup dried cranberries
  • 3 tablespoons olive oil
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
  • Salt, to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the trimmed Brussels sprouts in olive oil and salt; spread on a baking sheet.
  3. Roast for about 20 minutes until golden brown and crispy, stirring halfway through.
  4. In another bowl, coat cubed butternut squash with olive oil, maple syrup, and cinnamon; roast alongside Brussels sprouts for another 20 minutes.
  5. Combine roasted vegetables in a large serving bowl; add pumpkin seeds and dried cranberries.
  6. Drizzle with additional maple syrup if desired; toss gently to combine.
  7. Serve warm or at room temperature.

Nutrition

Find it online: https://sweetdreamskitchen.com/roasted-brussels-sprouts-salad-with-maple-butternut-squash-pumpkin-seeds-and-cranberries/