Warm Brussels Sprouts Salad with Butternut Squash

5 from 1 vote

Warm Brussels Sprouts Salad with Butternut Squash

This warm Brussels sprouts salad is a cozy fall favorite packed with roasted butternut squash, crispy bacon, tart green apple, and dried cranberries. Everything gets tossed together in a homemade maple balsamic dressing that's sweet, tangy, and ready in seconds. It all comes together in about 30 minutes and works great as a hearty lunch, side dish for fall dinners, or holiday gatherings.

Prep Time15

Cook Time15

Total Time30

Course: Salads, Side Dish

Cuisine: American

Servings: servings

Calories: 351kcal

Author: Angela Lietzke

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.

Nutrition