Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Apple, Pecan, and Cranberry Recipe

If you’re looking for a salad that truly celebrates the best flavors of the season, this Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Apple, Pecan, and Cranberry Recipe is a winner. It’s that perfect balance of sweet, savory, and crunchy — a combo that just feels like autumn on a plate. I always find this salad works beautifully as a side dish for holiday dinners or even as a hearty lunch when you want something fresh but still filling.

What I love most about the Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Apple, Pecan, and Cranberry Recipe is how easy it is to mix comforting roasted veggies with crisp, fresh fruit and nuts. The balsamic vinaigrette ties everything together in a way that’s never overpowering but always keeps you coming back for more. Trust me, once you try this, you’ll want to make it every fall!

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Ingredients & Why They Work

Each ingredient in this Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Apple, Pecan, and Cranberry Recipe brings something special to the table. From the hearty roasted veggies to the crunchy nuts and fresh fruit, everything blends into a salad you’ll want to make again and again.

• Butternut Squash: Roasts beautifully to caramelized sweetness and soft texture that melts in your mouth.
• Brussels Sprouts: Halved and roasted until crispy on the edges, giving a slightly nutty flavor and satisfying bite.
• Olive Oil: Helps roast the vegetables nicely and adds a mild richness.
• Salt & Pepper: Simple seasoning to enhance the natural flavors without overpowering them.
• Mixed Salad Greens: Provide a fresh, vibrant base to balance the warm roasted vegetables.
• Honeycrisp Apple: Crisp and sweet, these apples add juicy freshness and a pop of color.
• Pecans: Toasted for crunch and a buttery flavor that complements the salad’s earthiness.
• Pomegranate Arils or Dried Cranberries: Add tart sweetness and chewiness for a flavor contrast and holiday vibe.
• Goat’s Cheese: Crumbled on top, it brings a creamy, tangy element that rounds out the salad beautifully.
• Pumpkin Seeds: Another layer of crunch and a subtle nutty kick.
• Balsamic Vinegar: The base of the dressing, giving a sharp, slightly sweet note to tie all ingredients together.
• Honey or Maple Syrup: Adds natural sweetness to balance the acidity of the vinegar.
• Dijon Mustard: Gives the vinaigrette a little savory depth and helps emulsify the dressing.

Tweak to Your Taste

What’s wonderful about the Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Apple, Pecan, and Cranberry Recipe is how flexible it is — you can easily swap or add ingredients to match your mood or what’s in season. I often play around with the nuts or cheese depending on what I have on hand.

• Variation: Sometimes I swap out pecans for toasted walnuts or almonds — each one gives a slightly different crunch and flavor profile.
• Dairy-Free: Skip the goat cheese or replace it with vegan cheese to keep it dairy-free without losing that creamy element.
• Seasonal Swap: If you don’t have pomegranate arils, dried cranberries always do the trick and bring that same seasonal sweetness.
• Make It Heartier: Adding cooked quinoa or farro can turn this salad into a meal that’s great for weekday lunches.

Step-by-Step: How I Make Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Apple, Pecan, and Cranberry Recipe

Step 1: Roasting the Veggies to Perfection

First things first, preheat your oven to 350ºF. Toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper in a big mixing bowl. I like to make sure everything is evenly coated — this helps the vegetables roast nicely and get caramelized edges. Spread them out in a single layer on a parchment-lined baking sheet for the best results. Pop them in the oven and roast for about 20-25 minutes until the squash is tender and the Brussels sprouts start to get crispy and golden. Remember to keep an eye on them the last few minutes so nothing burns!

Step 2: Whip Up That Easy Balsamic Vinaigrette

While your veggies are roasting, grab a small jar or mixing bowl and combine balsamic vinegar, olive oil, honey (or maple syrup), Dijon mustard, salt, and black pepper. Shake the jar or whisk everything together until it’s smooth and emulsified. This dressing is just the right balance of tangy and sweet, and it’ll coat your salad perfectly without being heavy. I always taste and tweak it a bit — sometimes a dash more honey if I want it sweeter.

Step 3: Assemble Your Fall Harvest Salad

Once the veggies come out of the oven, give them a few minutes to cool down just enough so they don’t wilt the salad greens. In a large bowl, pile in your mixed greens, then add the roasted Brussels sprouts and butternut squash. Toss in chopped Honeycrisp apple for crispness, pecans for crunch, pomegranate arils (or cranberries) for pop, and pumpkin seeds for that extra nutty note. Don’t forget to crumble goat’s cheese on top — it really brings that creamy, tangy layer to this salad. Drizzle the balsamic vinaigrette over everything and toss gently to combine. Serve right away and enjoy!

How to Serve Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Apple, Pecan, and Cranberry Recipe

Garnishes

I love to finish this salad with an extra sprinkle of pumpkin seeds and a handful of goat cheese crumbles on top for a touch of creaminess and crunch. Sometimes, I’ll add a few fresh herbs like chopped parsley or thyme to brighten it up even more — it’s such an easy way to add fragrance and a little fresh green color.

Side Dishes

This Fall Harvest Brussels Sprouts Salad pairs wonderfully with roasted chicken or pork tenderloin for a cozy dinner. For a vegetarian meal, I like serving it alongside warm quinoa or a slice of crusty bread with mashed avocado. It’s flexible enough to complement almost anything you’re craving!

Creative Ways to Present

For special occasions, I have served this salad layered in a clear glass trifle bowl so you can see all the pretty colors and textures. Another fun idea is to fill individual mason jars for grab-and-go lunches or beautiful plated salads at a dinner party. The layers and colors get lots of compliments and it makes your table feel festive.

Make Ahead and Storage

Storing Leftovers

I usually store leftover salad dressing separately to avoid soggy greens. If you do toss everything together, keep the salad in an airtight container and eat within 1-2 days. The roasted veggies hold up well in the fridge, but the salad greens may wilt a bit, so it’s not my favorite for long-term storage.

Freezing

I don’t recommend freezing the whole salad because the fresh ingredients and dressing don’t freeze well together. However, you can roast a big batch of butternut squash and Brussels sprouts ahead of time and freeze those separately for quick salad prep later on.

Reheating

To warm leftovers, I gently reheat the roasted vegetables in the oven or skillet before adding them back to fresh salad greens. Reheat just enough to bring them back to life without overcooking. Add fresh apple, nuts, and dressing right before serving for the best taste and texture.

FAQs

Final Thoughts

This Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Apple, Pecan, and Cranberry Recipe is one of those dishes that instantly brings warmth and comfort to the table. I’ve made it for casual weeknights and holiday gatherings alike, and it always gets rave reviews. The combination of sweet, savory, and crunchy is so satisfying — I’m confident you’ll love making and sharing it as much as I do. Give it a try and enjoy the tastes of fall in every bite!

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