This delicious roasted Brussels sprouts and butternut squash salad is a colourful, healthy and flavour-packed dish. It combines crispy, caramelised Brussels sprouts, tender sweet butternut squash, crunchy nuts, tangy feta cheese and dried cranberries, all tossed in a delicious homemade maple balsamic dressing.

It is perfect as a light lunch, a dinner side dish, or a beautiful holiday salad.

1. Ingredients

For the roasted vegetables

• 500 g butternut squash

• 3 tablespoons olive oil

• ½ teaspoon salt

• ½ teaspoon freshly ground black pepper

• ½ teaspoon garlic powder

• ½ teaspoon smoked paprika

• ½ teaspoon dried thyme

• ¼ teaspoon chilli flakes (optional)

For the salad

• 3 cups fresh baby spinach or mixed salad greens

• ½ cup dried cranberries

• ½ cup pecans or walnuts, roughly chopped

• ½ cup crumbled feta cheese

• ¼ cup thinly sliced red onion

• 1 tablespoon pumpkin seeds (optional)

• 1 small apple, thinly sliced (optional)

For the maple balsamic dressing

• 3 tablespoons extra virgin olive oil

• 2 tablespoons balsamic vinegar

• 1 tablespoon pure maple syrup or honey

• 1 teaspoon Dijon mustard

• 1 small garlic clove, finely minced

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• 1 teaspoon lemon juice

2. Prepare the Brussels sprouts

1. Wash the Brussels sprouts thoroughly under cold running water.

2. Remove any damaged or yellow outer leaves.

3. Trim off the hard bottom ends.

4. Cut each Brussels sprout in half lengthwise.

5. If some are particularly large, cut them into quarters.

6. Pat them completely dry using a clean kitchen towel.

Important: Dry Brussels sprouts roast much better and develop beautifully crispy edges.

3. Prepare the butternut squash

1. Wash the butternut squash.

2. Carefully peel away the outer skin.

3. Cut it in half lengthwise.

4. Scoop out the seeds and fibrous centre using a spoon.

5. Cut the flesh into approximately 2 cm cubes.

6. Try to keep all the cubes similar in size so they cook evenly.

4. Season the vegetables

1. Preheat your oven to 200°C (400°F).

2. Place the Brussels sprouts in a large mixing bowl.

3. Add half the olive oil.

4. Sprinkle with half the salt, pepper, garlic powder and smoked paprika.

5. Toss until evenly coated.

6. In another bowl, add the cubed butternut squash.

7. Add the remaining olive oil and seasonings.

8. Toss thoroughly.

5. Roast the vegetables

1. Line two large baking trays with parchment paper.

2. Arrange the Brussels sprouts cut-side down on one tray.

3. Spread the butternut squash cubes on the second tray.

4. Keep the vegetables in a single layer without overcrowding.

5. Place both trays in the preheated oven.

6. Roast the Brussels sprouts for approximately 20–25 minutes.

7. Roast the butternut squash for approximately 25–30 minutes.

8. Turn the vegetables halfway through cooking.

9. Remove them when the squash is fork-tender and golden, and the Brussels sprouts have crispy, browned edges.

Allow the roasted vegetables to cool slightly before assembling the salad.

Chef’s tip: For extra caramelisation, roast the Brussels sprouts cut-side down and avoid stirring them too frequently.

6. Toast the nuts

1. Heat a dry frying pan over medium-low heat.

2. Add the pecans or walnuts.

3. Toast for 3–5 minutes, stirring frequently.

4. Remove once fragrant and lightly golden.

5. Let them cool before adding to the salad.

Be careful not to burn the nuts because they can become bitter.

7. Prepare the maple balsamic dressing

1. Take a small mixing bowl or glass jar.

2. Add olive oil.

3. Pour in balsamic vinegar.

4. Add maple syrup or honey.

5. Add Dijon mustard.

6. Add minced garlic.

7. Season with salt and black pepper.

8. Add lemon juice.

9. Whisk vigorously until the dressing is smooth and emulsified.

Taste and adjust:

• Too sour? Add a little more honey.

• Too sweet? Add a little more balsamic vinegar.

• Too thick? Add 1 teaspoon water.

• Want more freshness? Add extra lemon juice.

8. Assemble the salad

1. Take a large serving bowl or salad platter.

2. Spread the fresh baby spinach or mixed greens across the bottom.

3. Add the roasted butternut squash.

4. Add the roasted Brussels sprouts.

5. Scatter the sliced red onion over the vegetables.

6. Add dried cranberries.

7. Sprinkle toasted pecans or walnuts.

8. Add the pumpkin seeds.

9. Scatter crumbled feta cheese over the top.

10. Add apple slices if desired.

Arrange the ingredients attractively so the orange squash, green Brussels sprouts, red cranberries and white feta are beautifully visible.

9. Add the dressing and serve

1. Toss gently to coat the ingredients.

2. Taste and adjust seasoning if needed.

3. Finish with extra toasted nuts and feta cheese.

4. Serve immediately while the roasted vegetables are still slightly warm.

10. Delicious variations

11. Make-ahead and storage instructions

• Roasted vegetables: Store in an airtight container in the refrigerator for up to 3–4 days.

• Dressing: Store separately in a sealed jar in the refrigerator for up to 5 days.

• Nuts: Keep in a dry, airtight container.

• Fresh greens: Wash and dry thoroughly, then refrigerate separately.

• Assembled salad: Best eaten immediately after dressing.

For meal preparation, keep all components separate and combine just before serving.

12. Nutritional information

Approximate per serving, assuming 6 servings.

Values vary depending on the amount of dressing, nuts and cheese used.

13. My secret tips for restaurant-quality results

1. Roast the vegetables separately because Brussels sprouts and squash have different cooking times.

2. Always dry Brussels sprouts before roasting.

3. Use high oven heat for beautiful caramelised edges.

4. Toast the pecans to bring out their natural nutty flavour.

5. Add cranberries for a sweet and tangy contrast.

6. Use good-quality feta for a creamy, salty flavour.

7. Never add dressing too early, as it can make the salad greens soggy.

8. Serve the vegetables slightly warm over fresh greens for the best combination of textures.