Warm Brussels Sprouts Salad with Butternut Squash
This warm Brussels sprouts salad is the fall side dish that gets me excited to eat my vegetables. Shaved Brussels sprouts sautéed until just tender, roasted butternut squash, crispy bacon, tart green apple, and dried cranberries are all tossed in a maple balsamic dressing. This fall salad is hearty enough to earn a spot on your Thanksgiving table, substantial enough to serve as a weeknight side, and satisfying enough to eat straight from the bowl as lunch.
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My Favorite Warm Fall Salad
Fall is my favorite season, and a big part of that is the produce. When I was developing this recipe, I knew I wanted something warm and satisfying that felt seasonal without being complicated, and this hits every note.
Butternut squash, Brussels sprouts, apples, and cranberries just naturally belong together, and this warm fall salad is basically my love letter to all of it.
It comes together in about 30 minutes, and is the kind of dish that was made for this time of year. Think holiday gatherings, a hearty lunch, or any fall dinner that needs a special side without a lot of effort. If you're already a fan of roasted veggies, you'll want to check out my roasted carrots and mushrooms too!
Ingredient Notes
This fall salad with shaved Brussels sprouts is packed with cozy fall flavors that are sweet, tart, smoky, and salty, with plenty of contrasting textures in every bite.
- Shaved Brussels sprouts - You can buy them pre-shaved at most grocery stores, which saves a ton of time. That's what I do for this salad and my Brussels sprouts cobb salad. If you're shaving them yourself, slice them thin with a sharp knife, use a food processor with the slicing attachment, or a mandoline.
- Butternut squash - Cut the squash into small, evenly sized cubes so it cooks quickly and evenly. Pre-cut squash from the produce section works great here if you want to skip that step. And if you ever find yourself with extra squash, my roasted butternut squash and cranberries is the perfect way to use it up. It has the same cozy fall vibes and just a little more sweetness.
- Apple - A tart green apple like Granny Smith is my favorite here. It adds a fresh crunch that balances the sweetness of the cranberries and dressing. Red apple works too, but you'll get a slightly sweeter bite.
- Bacon - Crispy bacon adds smoky, salty flavor that keeps the salad from leaning too sweet.
- Dried cranberries - Cranberries add chewy texture and little bursts of tart sweetness.
- Maple balsamic dressing - This is a shake-in-a-jar situation. Olive oil, balsamic vinegar, pure maple syrup, and Dijon mustard. That's it!
If you're on a fall cooking kick right now, I have a whole collection of easy fall recipes that lean into these same cozy seasonal flavors.
Flavor Variations & Add-Ins
- For even more bacon flavor, you can sauté the Brussels sprouts in a tablespoon of reserved bacon drippings instead of olive oil. My favorite!
- Pomegranate seeds in place of dried cranberries for a fresh, jewel-like pop of flavor and color.
- Cubed pears instead of green apple for a softer, sweeter bite.
- Crumbled goat cheese or feta adds a creamy, tangy contrast to the sweet dressing.
- Toasted pecans or walnuts would add a satisfying crunch and pair well with the other ingredients.
How to Make a Warm Brussels Sprouts Salad
This fall salad comes together in a few simple steps, with the butternut squash roasting in the oven while the shaved Brussels sprouts quickly cook on the stovetop.
Step 1: Add olive oil, balsamic vinegar, maple syrup, and Dijon mustard to a jar with a lid. Shake vigorously until the dressing looks smooth, glossy, and slightly thickened. Set aside.
Give it another quick shake before adding it to the salad.
Step 2: Preheat the oven to 425°F.
Spread the butternut squash on a large baking sheet. Drizzle with olive oil, then sprinkle with thyme, sage, marjoram, salt, and black pepper.
Toss until every cube is coated and glistening. Arrange in a single layer, no overlapping or they'll steam instead of roast.
Step 3: Roast butternut squash cubes for 10-15 minutes until it's fork-tender with slightly golden, caramelized edges.
Step 4: While the squash roasts, heat the remaining olive oil in a large skillet over medium-high heat.
Add the shaved Brussels sprouts and season with the remaining salt and black pepper.
Cook for 4 to 5 minutes, stirring frequently, until the sprouts are tender and bright green with lightly browned, crispy edges.
Step 5: Add the warm Brussels sprouts and roasted butternut squash to a large serving bowl. Toss to combine.
Step 6: Add the apple, dried cranberries, and crumbled bacon. Pour the maple balsamic dressing over the top and gently toss until everything is evenly coated.
Tips for the Best Results
- Don't crowd the squash on the pan. If the cubes are piled on top of each other, they'll steam instead of roast. Give them space and they'll get that slightly caramelized edge that makes them so good.
- Use a large skillet. More surface area allows the Brussels sprouts to make contact with the hot pan so they sauté and brown instead of steaming.
- Get your skillet hot before adding the sprouts. A hot pan is what gives the Brussels sprouts those little brown spots. Medium-high heat is your friend here. If the pan isn't hot enough, they'll just wilt without any color. You want them bright green, tender, and lightly browned around the edges, not soft or mushy.
- Cut the apple last. Wait to chop the apple until the rest of the salad is ready to assemble. Adding it at the very end helps keep the pieces crisp, fresh, and bright instead of giving them time to turn brown.
Make-Ahead Tips
This warm Brussels sprouts salad is best served freshly assembled, but most of the prep can be done ahead. Make the dressing, roast the squash, cook the bacon, and shave the Brussels sprouts up to a day in advance and refrigerate everything separately.
When you're ready to serve, reheat the squash and sauté the Brussels sprouts, then add the rest of the ingredients. I would wait to cut the apple and dress the salad until right before serving so the apple stays fresh and the Brussels sprouts don't become soggy.
Recipe FAQs
This one is best served fresh and warm. If you need to prep ahead, roast the squash and cook the bacon in advance. Then sauté the Brussels sprouts and toss everything together right before serving.
Sure! A balsamic vinaigrette from the store will work in a pinch. But the homemade maple balsamic version takes about 30 seconds to make, so I think it's worth trying.
Store leftovers in an airtight container in the fridge for up to 2 days. The salad won't be quite as crisp the next day, but the flavors are still delicious. Just know the bacon will soften a bit after sitting in the dressing.
Fall Recipes Worth Making on Repeat
- Fall pasta salad is a crowd-pleasing side dish packed with seasonal ingredients and tossed in a simple maple balsamic dressing.
- Stovetop Sausage Stuffing is a Thanksgiving side dish with an easy shortcut that will steal the show.
- Air fryer sweet potato cubes are tossed in maple syrup, cinnamon, nutmeg, and ginger.
- Bourbon sweet potato casserole is sweet, buttery, and topped with a crunchy pecan crust, this one always disappears fast at the Thanksgiving table.
Made it? Loved it? I'd love for you to give it a star rating and share a quick comment. Thanks! 🤠
Warm Brussels Sprouts Salad with Butternut Squash
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Equipment
- Baking Sheet
- Large Skillet
Ingredients
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 4 Tablespoon olive oil divided
- 2 cups butternut squash cubed
- 1 teaspoon salt divided
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon dried marjoram
- ½ teaspoon black pepper
- 4 slices bacon cooked and crumbled
- 2 ½ cups Brussels sprouts shaved
- ½ cup dried cranberries
- ½ green apple cubed
Instructions
- Preheat the oven to 425°F.
- Make maple balsamic dressing. Add 2 tablespoons of olive oil, balsamic vinegar, maple syrup, and Dijon mustard to a jar with a lid. Shake well until fully combined, then set aside. Season with a pinch of salt if needed. Alternatively, you can add ingredients to a jar and whisk until combined.
- Roast butternut squash. Spread the butternut squash on a large baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with thyme, sage, marjoram, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Toss until evenly coated. Arrange the squash in a single layer on a baking sheet and roast for 10-15 minutes, or until the cubes are fork-tender.
- Sauté the Brussels sprouts. While the squash roasts, heat 1 tablespoon of olive oil (or 1 tablespoon of bacon drippings) in a large skillet over medium-high heat. Add the shaved Brussels sprouts and season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Cook for 4-5 minutes, stirring frequently, until they're softened, bright green, and just beginning to brown in spots.
- Combine the salad. In a large serving bowl add the Brussels sprouts and roasted butternut squash. Toss to combine. To the bowl add apple cubes, dried cranberries, and crumbled bacon. Pour the maple balsamic dressing over the top and gently toss until everything is evenly coated.
- Serve immediately while fresh and warm.
Notes
- Spread the butternut squash cubes in a single layer with space between them. Crowding the sheet pan causes steaming instead of roasting and you'll miss out on those caramelized edges.
- Use a large skillet and make sure the oil is hot before adding the sprouts. More surface area plus high heat is what gives you bright green, lightly browned sprouts instead of soft, wilted ones Or, for more bacon flavor, you can sauté the Brussels sprouts in a tablespoon of reserved bacon drippings instead of olive oil.
- Chop the apple last, right before assembling. This keeps the pieces crisp and prevents browning.
- Store leftovers in an airtight container in the fridge for up to 2 days.
