• Skip to main content
  • Skip to primary sidebar
Happy Honey Kitchen
menu icon
go to homepage
  • Fall Recipes
  • Recipes
  • Round-ups
  • About Me
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Fall Recipes
    • Recipes
    • Round-ups
    • About Me
    • Newsletter
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Main Dishes

    Warm Brussel Sprouts and Butternut Squash Salad

    Published: Sep 22, 2021 · Modified: Apr 19, 2023 by Angela Lietzke · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Celebrate fall with a Warm Brussel Sprouts and Butternut Squash Salad topped with Maple Balsamic Vinaigrette. It's packed with the seasons most delicious ingredients like apples, cranberries, and salty sunflower seeds.

    If you're a fan of brussels sprouts, you'll love my Shaved Brussels Sprouts Cobb Salad!

    Jump to:
    • Ingredients
    • How to Make Warm Brussel Sprouts and Butternut Squash Salad
    • Hungry for More?
    • Warm Brussel Sprouts and Butternut Squash Salad

    Ingredients

    • Butternut squash - I buy prepackaged, already cubed butternut squash. It saves time by not having to peel and cut the squash.
    • Brussels Sprouts - Again, I buy prepacked Brussel sprouts that are already shaved. If you buy whole sprouts, you can shave them using a mandolin.
    • Spices - sage, thyme, and marjoram pair beautifully with butternut squash!
    • Salad toppings - green apple, cranberries, bacon, and sunflower seeds
    • For the Maple Balsamic Vinaigrette - balsamic vinegar, olive oil, maple syrup, and Dijon mustard

    How to Make Warm Brussel Sprouts and Butternut Squash Salad

    First things first, preheat the oven to 425 ºF. Then I like to make the maple balsamic salad dressing because it allows the flavors time to meld while I make the rest of the salad.

    Next, on a sheet pan, mix the cubed butternut squash and spices together. Roast the squash in the oven for 10 minutes. The squash shouldn't take long to cook. To make sure the squash is ready, use a fork to pierce a piece. If the fork goes through the squash easily, it's ready!

    image of shaved Brussel sprouts sautéing in a skillet on the stove.

    While the butternut squash is roasting, throw the Brussels sprouts in a skillet with some olive oil to sauté on medium-high heat for about 4 minutes until tender. Finally, add all of the ingredients to the skillet and mix well.

    Butternut Squash and Brussels Sprouts Salad added to the skillet on the stovetop.

    Serve this salad immediately after cooking. The salad will wilt and the apples will brown, if not eaten right away. No worries if it wilts, the flavors will still be amazing!

    Hungry for More?

    • Pumpkin Ravioli with Sage and Walnut Parmesan
    • Apple Chicken Skillet
    • Low-Carb Big Mac Salad
    • Roasted Veggie Loaded Baked Potato

    If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!

    bowl of Butternut Squash and Brussels Sprouts Salad with sage and thyme leaves on the table. Maple balsamic salad dressing is in a jar to the side of the salad bowl.

    Warm Brussel Sprouts and Butternut Squash Salad

    Angela Lietzke
    Celebrate fall flavors with this Warm Brussel Sprouts and Butternut Squash Salad topped with a Maple Balsamic Vinaigrette.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Main Course, Salads, Side Dish
    Cuisine American
    Servings 4 servings
    Calories 300 kcal

    Equipment

    • Skillet

    Ingredients
      

    • 10 oz. butternut squash, cubed
    • 1 Tablespoon olive oil
    • 1 teaspoon fresh thyme, if using dried thyme use ½ teaspoon
    • 1 teaspoon fresh sage, if using dried sage use ½ teaspoon
    • ½ teaspoon dried marjoram
    • ½ teaspoon salt
    • ¼ teaspoon pepper

    Brussels Sprouts

    • 10 oz. shaved brussels sprouts
    • 1 Tablespoon olive oil
    • ½ teaspoon salt
    • ¼ teaspoon pepper

    Salad Toppings

    • ½ Granny Smith apple, diced
    • ½ cup dried cranberries
    • 4-5 slices bacon, cooked and crumbled
    • 1 Tablespoon sunflower seeds

    Maple Balsamic Vinaigrette

    • 2 Tablespoons balsamic vinegar
    • 2 Tablespoons olive oil
    • 1 Tablespoon maple syrup
    • 1 teaspoon Dijon mustard

    Instructions
     

    • Preheat oven to 425 ºF.
    • Add all ingredients for the Maple Balsamic Dressings in a jar. Shake to mix well and set aside.
    • Add butternut squash, olive oil, and spices to a sheet pan and stir well to mix. Put the pan in the oven and roast squash for 10 minutes. Squash is done cooking when they are tender and can have a fork easily pierce the cubes.
    • Heat olive oil on medium-high heat in a skillet. Add shaved brussels sprouts to skillet and stir frequently for 4-5 minutes until sprouts are tender and bright green.
    • When the butternut squash and brussels sprouts are finished cooking, add the squash and remaining salad topping ingredients to the skillet. Coat with the maple balsamic salad vinaigrette. Stir to mix.
    • Serve immediately and refrigerate leftovers.

    Notes

  • The salad will wilt and the apples will brown if not eaten within two days.
  • Nutrition

    Calories: 300kcal
    Keyword brussels sprouts, butternut squash, fall, maple syrup, Thanksgiving
    Tried this recipe?Let us know how it was!

    More Main Dishes

    • This salmon quinoa bowl recipe in a white bowl. A Greek salmon fillet is on top of a quinoa salad tossed with vinaigrette and fresh produce.
      Greek Salmon Quinoa Bowl
    • Harissa honey chicken thighs in a Cava copycat bowl with fresh ingredients and a bowl of harissa vinaigrette on the side.
      Harissa Honey Chicken Cava Bowl
    • Dutch oven jambalaya with sausage and shrimp.
      Dutch Oven Jambalaya (Creole Recipe)
    • Southwest burger with chipotle mayo, guacamole, and pico de gallo on a white plate with tortilla chips.
      Southwest Burger with Chipotle Mayo

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Angela. My goal is to inspire creativity and happiness in your kitchen with recipes that are as fun to make as they are to eat. From easy breakfast meal prep to 30-minute dinners to tasty cocktails.

    About me →

    Reader Favorites

    • Three mason jars filled with protein overnight oats. The three flavors include: Chocolate chip overnight oats have chocolate chips on top, blueberry cheesecake overnight oats has blueberries on tope, and strawberry shortcake overnight oats has chopped strawberries on top.
      High Protein Overnight Oats (35 Grams of Protein)
    • Air fried Chilean sea bass fillet on a plate with lemon wedges.
      Air Fryer Chilean Sea Bass Recipe
    • Sides for Sandwiches roundup images that shows a variety of side dishes.
      21 of the Best Sides for Sandwiches
    • Caprese tortellini skewers with balsamic glaze on a serving platter. Cherry tomatoes, fresh basil, and a green kitchen towel surround the plate.
      Caprese Tortellini Skewers with Balsamic Glaze
    • Skinny spicy margarita recipe in a green cactus shaped glass. It's garnished with a jalapeno slice and a lime wedge.
      Skinny Spicy Margarita Recipe
    • Simple Sausage Skillet with Onions, Peppers, and Potatoes in a cast iron skillet.
      Smoked Sausage and Potatoes Skillet with Onions and Peppers
    • Frozen Tilapia Air Fryer recipe on a plate with lemon wedges on the side.
      Air Fryer Frozen Tilapia
    • An image collage of a variety of air fryer breakfast recipes.
      25+ Air Fryer Breakfast Recipes

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • General Terms and Conditions
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Happy Honey Kitchen