Vegan Vegan Holidays Vegan Thanksgiving Vegan Thanksgiving Sides Roasted Brussels Sprout & Butternut Squash Salad 4.3 (4) 3 Reviews Serve this hearty and healthy fall salad with roasted pork tenderloin, chicken or salmon, or with your Thanksgiving meal. All of the vegetables are roasted on the same pan, so this recipe is easy to prep, and it tastes great warm or at room temperature so it's perfect for holiday buffet tables and potlucks. Cranberries add a sweet-tart edge, while the maple-tahini dressing provides depth. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Updated on February 15, 2025 Reviewed by Dietitian Christa Brown, M.S., RDN, LD Reviewed by Dietitian Christa Brown, M.S., RDN, LD Christa Brown is a registered dietitian and business owner with a practice focus on diabetes management and content development for brands and fitness influencers. She is a licensed dietitian with a Master of Science in Nutrition Education and a certification in gut health by the Institute of Integrative Nutrition. EatingWell's Editorial Guidelines Save Rate PRINT Share Prep Time: 15 mins Additional Time: 40 mins Total Time: 55 mins Servings: 4 Yield: 5 cups Nutrition Profile: Nut-Free Dairy-Free Healthy Immunity Soy-Free High-Fiber Vegan Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Jump to recipe The flavors of fall are on full display with our Roasted Brussels Sprout & Butternut Squash Salad. This easy sheet pan side will be a crowd pleaser, but will also free up your time to work on other dishes. It can be made in advance if needed, which is a total win for holiday meal prep. Tender, roasted Brussels sprouts and butternut squash with antioxidant-rich shallots are dressed in a sweet-savory maple tahini dressing with earthy notes from the aromatic rosemary—a delight for your senses. You'll get a burst of sweetness from the dried cranberries and a crunch from the nuts, adding some more fiber to this already fiber-rich dish. Keep reading for our expert tips on how to make this ahead and save some time in the kitchen. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! To save time, consider purchasing packages of precut butternut squash.Ensuring the vegetables are approximately the same size before cooking will help them cook evenly and finish simultaneously.If you want a lot of caramelization on your vegetables and don't mind the cleanup, skip using nonstick baking sheets or lining the baking pans with parchment paper or foil.You can substitute pomegranate seeds for the cranberries and pumpkin seeds for the nuts. Nutrition Notes Brussels sprouts are cruciferous vegetables, considered in-season in the fall and winter months. As with other cruciferous vegetables, Brussels sprouts are high in fiber and antioxidants that are excellent for keeping your heart healthy. They also have compounds that can help reduce and fight cancer. Butternut squash is packed with an inflammation-lowering nutrient called beta carotene. Your body converts this antioxidant to vitamin A, which is also important for immune health and vision. Butternut squash adds to the fiber, which is great for your heart and your digestive system. Shallots are an underutilized allium with a delicate onion-y flavor—a great accompanying vegetable for this healthy side. Like many other vegetables, shallots have potassium, which can help reduce the amount of sodium in your body and may lower your blood pressure. Cook Mode (Keep screen awake) Ingredients 4½ cups cubed butternut squash (3/4-inch) 3 medium shallots, quartered 4½ teaspoons olive oil, divided 1 pound fresh Brussels sprouts, halved lengthwise or cut into quarters if very large ½ teaspoon salt, divided 1 tablespoon plus 1 1/2 teaspoons sherry vinegar 1 tablespoon tahini 1 teaspoon pure maple syrup 1 teaspoon finely chopped fresh rosemary ½ teaspoon ground pepper ⅓ cup dried cranberries ⅓ cup chopped toasted pecans or walnuts (Optional) Directions Preheat oven to 425°F. Combine squash, shallots and 1 ½ teaspoons oil on a large rimmed baking sheet; toss to coat well. Roast until almost tender and starting to brown, about 20 minutes. Meanwhile, combine Brussels sprouts, 1 ½ teaspoons oil and ¼ teaspoon salt in a bowl; toss to coat well. Remove the baking sheet from the oven; add the Brussels sprouts to the squash mixture and spread the vegetables in an even layer. Continue roasting until all the vegetables are tender and browned, about 20 minutes. Meanwhile, whisk vinegar, tahini, maple syrup, rosemary, pepper and the remaining 1 ½ teaspoons oil and ¼ teaspoon salt in a small bowl. Transfer the roasted vegetables to a large bowl. Add cranberries and the dressing; toss to coat. If desired, sprinkle with nuts. Serve immediately, or let stand at room temperature for up to 4 hours. (The salad may be refrigerated in an airtight container for up to 2 days. Let stand at room temperature for 30 minutes before serving.) To make ahead Prep the ingredients and store them separately in airtight containers in the refrigerator for up to 2 days. Let stand at room temperature for 30 minutes before combining and serving. Frequently Asked Questions How do I choose the best butternut squash? When purchasing a whole squash, select one that is smooth, beige and free of blemishes, with a matte finish. Make sure it has a stem! The squash should feel heavier than it appears, and you should hear a hollow sound when you tap it with your finger. Do I have to peel a butternut squash? The skin of a butternut squash is thin, so you can leave it on when roasting. However, if you prefer to peel it, using a sharp vegetable peeler will make the task much easier. If you feel unsure about handling the peeler around the squash's curves, you may want to wear a pair of chef's cut-resistant gloves to protect your hands. How do I store Roasted Brussels Sprout & Butternut Squash Salad? If you make the salad the same day you're serving it, and you have leftovers, they will last in the refrigerator in an airtight container for about 3 days. What should I serve with Roasted Brussels Sprout & Butternut Squash Salad? It's excellent during the holidays with a roast turkey, such as our Traditional Herbed Roasted Turkey, and it pairs perfectly with Pork Tenderloin "Rosa di Parma". Additionally, it can be enjoyed as a meal on its own, accompanied by warm rolls and butter. Eatingwell.com, August 2019 Save Rate Print Nutrition Facts (per serving) 225 Calories 8g Fat 39g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 1/4 cups Calories 225 % Daily Value * Total Carbohydrate 39g 14% Dietary Fiber 9g 33% Total Sugars 16g Added Sugars 8g 16% Protein 6g 11% Total Fat 8g 10% Saturated Fat 1g 6% Vitamin A 15897IU 318% Vitamin C 108mg 120% Folate 97mcg 24% Sodium 326mg 14% Calcium 114mg 9% Iron 3mg 15% Magnesium 71mg 17% Potassium 860mg 18% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines