Can just focus on the jewel-tone colors of this salad? This roasted brussels sprout and butternut squash salad embraces some of the seasons best produce. Brussels sprouts are shaved thin and roasted along side cubes of butternut squash and shallots. The warm vegetables are then tossed in a light maple dressing and topped off with pumpkin seeds and pomegranate arils.

This salad has been on repeat over here and every time I make it I wish it would last just a little bit longer. Lucky for us, unlike the fall season, we can keep this colorful dish around long after the leaves have fallen off their branches.

A great thing about this recipe besides being chock full of the season’s best produce is that it can be made without much prep work if you chose. Grocery stores definitely realize that convenience sells, so they are making it easier to get a hold of prepped ingredients. Most stores these days have shredded or sliced brussels sprouts, cubed butternut squash, and packaged pomegranate arils when they’re in season. (I’m looking at you Trader Joe’s). While I did prep these ingredients myself, when I know I’ll be pressed for time I’m not one to hesitate to grab the prepped ingredients. Little things like that make it so much easier physically and mentally getting a healthy meal on the table.

This dish easily serves four as a side or two good sized meal portions. If I’m eating this salad for my meal I like tossing in some cooked lentils or topping it off with some dry-fried tofu. Let me know if you make it and tag #nourishedbynutrition so I can see!

Roasted Butternut Squash and Brussels Sprout Salad

A warm salad that brings together the best of the fall flavors. Serve warm or at room temperature. The salad is best when dressed right before serving.

Serves 4-6


  • 1 lb cubed butternut squash

  • 1 lb shredded brussels sprouts

  • 4 medium shallots

  • 1 tablespoon avocado or coconut oil (divided)

  • salt and pepper to taste

  • 1/4 cup pumpkin seeds

  • 1/4 cup pomegranate seeds

  • 3 tablespoons apple cider vinegar

  • 2 teaspoons oil (avocado or olive oil)

  • 1 teaspoon dijon mustard

  • 1 tablespoon maple syrup

  • 1 teaspoon dried thyme


For the Roasted Vegetables

  1. Preheat the over to 400F. Place the cubed squash on a baking sheet lined with foil or parchment paper. Spray or drizzle half of the oil on the squash. Toss to coat and sprinkle with salt and pepper. Place in the oven for 30 minutes, or until squash is tender.

  2. In the mean time, peel and slice the shallots into quarters. Place them along side the shredded brussels sprouts on a baking sheet lined with foil or parchment paper. Spray or drizzle the rest of the oil on the shallots and brussels sprouts and sprinkle with salt and pepper. Place in the oven for about 20 minutes, or until just starting to brown.

For the Salad

  1. In a small container combine the apple cider vinegar, oil, maple syrup, mustard and thyme. Stir or shake vigorously until the mixture is emulsified. Combine the roasted vegetables in a large bowl and drizzle with the dressing. Add the pumpkin seeds and pomegranate seeds, toss and serve.

Make sure to follow Nourished by Nutrition on Instagram. If you make this recipe tag #nourishedbynutriton so I can see what you have made and feature you!

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