Name: and Cranberries Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups Brussels sprouts, trimmed and halved; 2 cups butternut squash, peeled and cubed; 3 tablespoons olive oil, divided; 2 tablespoons pure maple syrup; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon ground cinnamon; ¼ cup roasted pumpkin seeds (pepitas); ½ cup dried cranberries (preferably unsweetened); 2 tablespoons apple cider vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey (optional for extra sweetness)

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Picture this: perfectly caramelized Brussels sprouts, tender maple-glazed butternut squash, crunchy pepitas, and tart, chewy cranberries all mingling together on your plate. This roasted Brussels sprouts salad with maple butternut squash, pumpkin seeds, and cranberries is everything I crave in a fall or holiday side—boldly colorful, incredibly flavorful, and loaded with sweet-savory contrast and texture. And Cranberries bring a delightful pop to every bite, wrapping up the ultimate comfort food experience that will have everyone coming back for seconds!

Ingredients You’ll Need

With just a few thoughtfully chosen ingredients, you’ll create magic in this bowl. Each adds its own delicious element—be it color, crunch, sweetness, or a hint of fall spice. Don’t be tempted to skip anything; together, they make the salad utterly irresistible!

Brussels sprouts: Roasting brings out their natural sweetness and creates crispy edges you’ll crave.
Butternut squash: Maple syrup and spices transform these cubes into golden, melt-in-your-mouth gems.
Olive oil: Divided up for roasting and dressing, this is your ticket to perfectly caramelized veggies and a lush vinaigrette.
Pure maple syrup: Adds natural sweetness and a hint of woodsy complexity that pairs wonderfully with all the other flavors.
Salt and black pepper: Essential for balancing sweetness and bringing out the earthiness of the veggies.
Ground cinnamon: A touch infuses the squash with cozy fall aroma.
Roasted pumpkin seeds (pepitas): Lend a salty crunch that makes every bite interesting.
Dried cranberries (preferably unsweetened): And Cranberries add bursts of tart-sweet flavor and gorgeous ruby color.
Apple cider vinegar: The acid brightens up the dressing and balances out the richness of the vegetables.
Dijon mustard: For a little backbone and heat in the vinaigrette so it’s not just sweet.
Honey (optional): Use if you love your dressing on the sweeter side, or skip for a vegan version.

How to Make and Cranberries

Step 1: Prep Your Veggies

First things first: trim and halve your Brussels sprouts so they roast up beautifully, and peel and cube your butternut squash. This quick chopping session sets you up for crave-worthy crisp-tender bites and ensures maximum caramelization in the oven.

Step 2: Season and Roast the Squash

On a baking sheet, toss your butternut squash cubes with olive oil, pure maple syrup, ground cinnamon, and just the right sprinkle of salt and pepper. Give it a good toss so every bit is glistening, then spread in a single, even layer for maximum roasting magic. Slide into a 400°F oven—it will need about 25 to 30 minutes to get caramelized and golden.

Step 3: Roast the Brussels Sprouts

Prep your halved Brussels sprouts on a separate pan with a slick of olive oil and a finishing touch of salt and pepper. This pan will roast a bit faster—expect vibrant, dark-edged sprouts in about 20 to 25 minutes. Flip them about halfway through so both sides get that glorious color!

Step 4: Whisk the Zingy Dressing

As your veggies roast, whip up the vinaigrette: whisk together your remaining olive oil, apple cider vinegar, Dijon mustard, and, if you want a kiss more sweetness, honey. This is the flavor backbone that will tie your salad together and make every forkful sing.

Step 5: Bring It All Together with and Cranberries

Here’s the fun part! In a big mixing bowl, combine the warm, roasting Brussels sprouts and squash straight from the oven. Toss in the roasted pumpkin seeds and cranberries (and cranberries are crucial for a tart-sweet lift). Drizzle over all that tangy dressing and toss oh-so-gently until everything shines. Serve warm or at room temp—either way, it’ll disappear fast!

How to Serve and Cranberries

Garnishes

Add a final flourish by scattering a few extra roasted pumpkin seeds and cranberries over the top. Fresh chopped herbs like parsley or a dusting of flaky salt can add added color and pop, while a little extra drizzle of pure maple syrup or olive oil can make the salad glisten invitingly.

Side Dishes

This salad is the ultimate companion for holiday mains—think roast turkey, glazed ham, or even a hearty vegan loaf. For everyday meals, serve it alongside grain bowls, roast chicken, or a warming autumn soup. The sweetness and cranberries are perfect for cutting through rich, savory dishes.

Creative Ways to Present

If you’re feeling playful, serve the salad family-style on a beautiful platter so every vibrant ingredient shows off. Or, try piling it into individual pumpkin or squash halves for a stunning Thanksgiving or Friendsgiving presentation. And cranberries sprinkled on top make any arrangement look instantly festive!

Make Ahead and Storage

Storing Leftovers

Leftover roasted Brussels sprouts salad with maple butternut squash and cranberries keeps beautifully in the fridge for up to 3 days. For best texture, store the salad and dressing separately, adding the pepitas and cranberries just before eating to maintain their cheerful crunch and chew.

Freezing

While the salad ingredients hold up fairly well to freezing, the texture may soften a bit after thawing. If you do want to freeze leftovers, I recommend freezing only the roasted veggies without the dressing, pumpkin seeds, or cranberries. Thaw in the fridge and refresh with fresh dressing and cranberries for best flavor!

Reheating

To reheat, simply spread the veggies on a parchment-lined baking sheet and pop into a 375°F oven for about 10 minutes, just until warmed through. Add the pumpkin seeds and cranberries after reheating to keep their bright flavors and lively textures sharp.

FAQs

Do I have to use butternut squash, or can I swap in something else?

Absolutely! Sweet potatoes or delicata squash make wonderful substitutions if you don’t have butternut on hand. They’ll caramelize beautifully and still pair perfectly with the Brussels sprouts and cranberries.

How can I make this recipe vegan?

Just skip the honey in the vinaigrette (or swap in a touch more maple syrup), and you’ve got a fully plant-based feast. Double-check that your pumpkin seeds and cranberries are vegan-friendly, and you’re all set!

Can I make and cranberries salad ahead of time?

Definitely. You can roast the Brussels sprouts and squash a day or even two ahead. Store them separately, then toss with the cranberries, pepitas, and dressing just before serving for the best texture and flavor.

Should I use sweetened or unsweetened cranberries?

I prefer unsweetened cranberries for a pure, tart flavor that balances the sweet and savory elements in the salad. However, if you enjoy a sweeter bite or can only find sweetened, go right ahead—they’ll still work deliciously!

How do I keep the Brussels sprouts crispy in and cranberries salad?

Roasting at a high heat and spreading the sprouts out in an even layer helps crisp them up. For best crunch, toss everything together just before serving so the dressing and cranberries don’t soften those glorious crispy bits.

Final Thoughts

Whether you’re hosting a holiday feast or just want a vibrant, feel-good weeknight side, this roasted Brussels sprouts salad with maple butternut squash and cranberries is truly a crowd-pleaser. If you’ve never had the magical combo of roasted vegetables and cranberries, now’s the time—give it a try and let it steal the spotlight at your table!

and Cranberries Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries is a delightful combination of sweet and savory flavors, perfect for a holiday side dish or a cozy autumn meal. The roasted vegetables paired with the tangy dressing create a delicious and satisfying salad.

Ingredients

Scale

For the Roasted Vegetables:

3 cups Brussels sprouts, trimmed and halved
2 cups butternut squash, peeled and cubed
3 tablespoons olive oil, divided
2 tablespoons pure maple syrup
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon ground cinnamon

Additional Ingredients:

¼ cup roasted pumpkin seeds (pepitas)
½ cup dried cranberries (preferably unsweetened)
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey (optional for extra sweetness)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Prepare the vegetables: Toss butternut squash with 1 tablespoon olive oil, maple syrup, cinnamon, ¼ teaspoon salt, and ¼ teaspoon pepper. Toss Brussels sprouts with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
Roast the vegetables: Roast both vegetables in the oven until tender and caramelized, about 20–25 minutes for Brussels sprouts and 25–30 minutes for butternut squash, stirring halfway through.
Make the dressing: Whisk together 1 tablespoon olive oil, apple cider vinegar, Dijon mustard, and honey in a small bowl.
Combine and serve: In a large bowl, combine roasted vegetables, pumpkin seeds, and cranberries. Drizzle with dressing, toss gently, and serve warm or at room temperature.

Notes

For a vegan version, omit honey or replace it with more maple syrup.
This salad can be made ahead—roast the vegetables, store them separately, and toss with dressing and toppings before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: American