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    Home » Main Dishes

    Warm Brussel Sprouts and Butternut Squash Salad

    Published: Sep 22, 2021 · Modified: Sep 29, 2022 by Angela · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Warm Brussel Sprouts and Butternut Squash Salad

    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!

    I love the changing colors, crisp cool air, and overall feeling of coziness in Autumn. I don't know if it's spending more time with family or the comfort food and baking this season brings, but I feel a sense of peace during Fall.

    What You Will Need:

    • 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
    Sauté the Brussels sprouts on the stove first.
    Add all the ingredients when the Brussels sprouts are tender.

    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!

    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.

    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!

    More Recipes To Try:

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

    Celebrate fall flavors with this Warm Brussel Sprouts and Butternut Squash Salad topped with a Maple Balsamic Vinaigrette.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 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.
  • Keyword brussels sprouts, butternut squash, fall, maple syrup, Thanksgiving

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    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.

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