Butternut squash salad with chopped Brussels sprouts, pears, pomegranates, pecans, and gorgonzola drizzled with maple Dijon vinaigrette is a cozy fall treat perfect for the holidays.
Fall Salad with Roasted Butternut Squash
Instead of roasting salad Brussels sprouts, slice them into thin slices to keep them crunchy and firm, then toss them with sweet roasted butternut squash, juicy pear slices, tart-sweet pomegranate arils, crunchy nuts, and creamy Gorgonzola cheese. A bright maple-Dijon vinaigrette ties everything together with the perfect balance of tang and sweetness. Enjoy as a holiday side dish or make ahead for lunch with your favorite protein.
Why salads work this fall
If Brussels sprouts aren’t your thing, try them in a cold cabbage coleslaw salad. Finely chopping the sprouts tenderizes them and creates a rich base that goes well with lettuce or kale. This is the salad I want to eat this time of year! It’s so good I wouldn’t change a thing.
- Versatile for any occasion: It stores beautifully in the fridge and is perfect for weeknights, meal prep, or the Thanksgiving table.
- Colorful and delicious: Enjoy the rainbow with this vibrant salad that combines sweetness and flavor with a soft and crunchy texture.
- Nutritious and filling: Brussels sprouts and butternut squash are rich in fiber and various vitamins and minerals.
If you like this recipe, be sure to try the Shaved Brussels Sprouts Salad with Pear and Pomegranate. It’s sure to impress everyone at your next holiday meal.
materials needed
Here’s everything you need for this easy fall salad. See recipe card below for exact measurements.
- Butternut Squash: To make it easier to peel and cut butternut squash, pierce the whole thing with a fork and microwave for a few minutes to soften. Then peel, cut in half, remove seeds and dice.
- Olive oil, kosher salt, pepper Season the squash before roasting it.
- Shaved Brussels Sprouts: Rinse the sprouts, trim the root tips and cut them in half lengthwise. Then slice vertically into thin slices. Use your food processor’s slicing disc to help them slice faster.
- red pear Any pear will work, although it adds sweetness and color.
- pomegranate all day long For a poignant crisis. Here’s how to cut a pomegranate without making a mess.
- Gorgonzola Cheese It is Italian blue cheese. If you can’t find it, use regular blue cheese.
- pecan For crunchy protein. To enhance flavor, first bake in the oven at 350°F for 8 to 10 minutes, tossing halfway through.
- Maple Dijon Vinaigrette Contains olive oil, maple syrup, champagne or apple cider vinegar, and Dijon mustard. Chopped shallots and minced garlic provide a sweet, tangy and savory contrast, and seasoning with kosher salt and pepper brings all the flavors together.
Time Saving Tips
Dicing butternut squash, removing pomegranate seeds, and chopping Brussels sprouts at home ensures the freshest ingredients, but can be time-consuming. Buying pre-cut or pre-shredded options is a great shortcut.
How to Make a Fall Butternut Squash Salad
You can make a simple shaved Brussels sprout salad by chopping, roasting, and mixing a little. See recipe card below for printable instructions.
- Roast Butternut Squash: Toss the cubes with oil, salt, and pepper, then place on a parchment-lined sheet pan and bake at 425°F for 20 to 25 minutes.
- Making Brussels Sprout Salad Vinaigrette Mix all ingredients in a serving bowl.
- To make the salad: Toss the chopped Brussels sprouts with the dressing, then add the squash and toss again. Top with pear, pomegranate, pecans, and cheese.
strain
I like this recipe as written, but you can easily change the ingredients depending on what you have on hand or your dietary requirements. Let us know in the comments what your favorite combination is!
- Butternut Squash: Instead, try roasted sweet potatoes, delicata squash, or acorn squash.
- Brussels Sprouts: Try it with kale. First, massage it with a little vinaigrette to soften it and make it easier to chew. You can also mix half kale and half bean sprouts.
- ship: Use Bartlett or Bosc pears or crunchy red apples like Honeycrisp or Pink Lady.
- Pomegranate: Replace with dried cranberries or dates.
- cheese: Swap out the Gorgonzola for goat cheese, feta cheese, or shredded Parmesan cheese. If you are serving cheese to a vegetarian or dairy-free person, you can reserve the cheese separately and add more if they wish.
- Pecan: Walnuts, almonds or pistachios all work well. If you have a nut allergy, you can leave it out or replace it with pepita.
- vinegar: I prefer a vinaigrette with apple cider or champagne vinegar, but white wine or balsamic vinegar will also work.
- sweetener: Supplementary honey for maple syrup.
- Make it the mainAnd for extra protein, add shredded chicken breast, salmon, or leftover Thanksgiving turkey.
offer suggestions
This easy shaved Brussels sprout salad with butternut and pear makes a great fall side dish for a weeknight dinner or holiday meal.
More Brussels Sprout Recipes You’ll Love
For more side dish ideas, check out: Five Delicious Brussels Sprouts Recipes To inspire your next meal!
produce: night soil
Serving Size: 1 cup
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Preheat oven to 425F° and line a rimmed baking sheet with parchment paper.
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Place butternut squash on prepared baking sheet and toss with olive oil, salt, and pepper. Transfer to the oven and roast until the squash is tender and browned, about 20 to 25 minutes. Flip halfway through.
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Meanwhile, make the vinaigrette. Place all ingredients in a serving bowl and mix to combine. Set aside until ready to use.
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To complete the salad, add the Brussels sprouts to a serving bowl with the dressing. Toss to combine. Add squash and toss again.
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Top with sliced pears, pomegranate arils, pecans and cheese.
Final step:
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- Makes about ½ cup of dressing.
- Salad makes about 10 cups (1 cup per serving).
clothing material: 1 cup, calorie: 180.5 calorie, carbohydrate: 18.5 g, protein: 4 g, province: 11 g, Saturated Fat: 2 g, Cholesterol: 2.5 mg, sodium: 199 mg, fiber: 4.5 g, sugar: 8 g
FAQ
Yes, you can chop the Brussels sprouts up to 2 days early to make this salad perfect for meal prepping and entertaining guests. Most of the ingredients can be prepared in advance, including the butternut squash, pomegranate arils, and maple vinaigrette. Just store it separately in an airtight container.
refrigerator.
Prepare the salad a few hours before your guests arrive. Just before serving, slice pears and add pecans.
One of the best things about chopped Brussels sprout salads is that they hold up much better than leafy green salads. If you make too much salad, refrigerate leftovers for up to 2 days. You may need to discard any soft pears, but you can add more just before serving.
If you want to take it on the go, toss all ingredients except the pears and pecans with the vinaigrette and store in a 2-cup airtight container. Add sliced pears and pecans before serving. You can also add dressing if you wish. It will help keep things fresher longer.
