This Brussels Sprout Salad is packed with flavor! With tender roasted butternut squash, Honeycrisp apple, pumpkin seeds, and pomegranate, you can see why I call this a fall harvest salad!
They say that taste buds mature as you get older, and Brussels sprouts are definitely a case in point. How many of us detested Brussels sprouts as kids, only to fall head-over-heels for them as adults? If you can’t get enough sprouts, then this Brussels sprout salad is going to be a new favorite!
My family refers to this recipe as my fall harvest salad, and it’s one of those salads that’s filling enough that you can serve it for a meal. It’s also perfect for Thanksgiving dinner, giving you something a little bit lighter to serve alongside all the casseroles, mashed potatoes, turkey, and pies! You can also customize this recipe to your family’s tastes—I’ll share some ideas for that a little bit later.
Brussels Sprout Salad Recipe
In addition to all those fall harvest flavors, I love that this salad can be made in advance, which makes it perfect for meal prep and for getting a head start on Thanksgiving dinner. Keep the roasted vegetables, dressing, and the rest of the ingredients in separate containers, then combine them just before serving. To keep the apple from going brown, you can either dice it right before serving or toss it in a little bit of lemon juice. (You can heat the roasted veggies, or add them to the salad cold; it will taste good either way!)
For the Roasted Vegetables:
- Butternut squash – Here are some tips on how to prepare and roast butternut squash.
- Brussels sprouts – You could use leftover Air Fryer Smashed Brussels Sprouts if you like.
- Olive oil
For the Brussels Sprout Salad:
- Mixed salad greens
- Honeycrisp apple
- Pomegranate arils or dried cranberries
- Goat cheese
- Pumpkin seeds – These are sometimes also sold as pepitas.
For the Balsamic Vinaigrette:
- Balsamic vinegar
- Olive oil
- Honey or maple syrup
- Dijon mustard
- Ground black pepper
- Butternut squash – Sweet potato, delicata, or another variety of winter squash can be used instead.
- Mixed salad greens – You can swap the greens for kale if you prefer.
- Pecans – Walnuts or almonds will work in this recipe, too.
- Goat cheese – Not a fan? You can make this harvest salad with shaved parmesan instead.
How to Make Brussels Sprout Salad
Preheat your oven to 350ºF and toss the butternut squash and Brussels sprouts with oil, salt, and pepper in a large bowl.
2. Roast the Vegetables
Spread the veggies on a non-stick baking sheet (or a baking sheet lined with parchment) and bake for 20 to 25 minutes, or until the squash is tender and the Brussels sprouts are crisp on the edges. Set aside to cool.
3. Make the Vinaigrette
Combine all of the dressing ingredients in a jar and shake vigorously, or place the ingredients in a small bowl and whisk them together.
4. Assemble the Salad
Place the greens in a large salad bowl, then add the roasted veggies, apple, pecans, pomegranate, pumpkin seeds, and goat cheese. Drizzle the Brussels sprout salad with the vinaigrette, then serve.
Hint: Make sure you cut the squash into evenly-sized cubes so they all finish roasting at the same time.
- Vegan – Omit the goat cheese to make this recipe suitable for plant-based diets.
- Nut allergies – You can omit the nuts and add extra pumpkin seeds.
- Make it a meal – Add roasted chicken, leftover turkey, or bacon for more protein.
Can you eat Brussels sprouts raw in a salad?
If you like raw Brussels sprouts, you can shred them and use them in place of the greens. Personally, I think roasting brings out the best in sprouts, so I prefer cooking them first!
Do I cut the bottom of Brussels sprouts?
Yes, when you’re prepping Brussels sprouts, you’ll need to remove the bottom and any leaves that are wilted, yellowed, or otherwise looking not-so-fresh.
To keep your Brussels sprout salad from getting soggy, don’t add the dressing until right before serving! Or, let everyone add their own dressing to the salad.
If you’re looking for more….try these recipes next!
- Air Fryer Brussels Sprouts
- Roasted Brussels Sprouts
- Sautéed Brussels Sprouts with Bacon
- How to Roast Vegetables
Brussels Sprouts Salad/ Fall Harvest Salad
- 3 cups cubed butternut squash
- 1 pound brussels sprouts halved
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- For the salad:
- 4-6 cups mixed salad greens
- 1 large Honeycrisp apple chopped
- ⅓ cup chopped pecans
- ⅓ cup pomegranate arils or dried cranberries
- 4 oz goat’s cheese crumbled
- ¼ cup pumpkin seeds
- For the Balsamic Vinaigrette:
- ⅓ balsamic vinegar
- ½ cup olive oil
- 2 tablespoons honey or maple syrup
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Preheat your oven to 350ºF.
- In a large mixing bowl toss the butternut squash and brussels sprouts with the oil, salt, and pepper.
- Spread onto a nonstick baking sheet and place in the oven. If using a normal baking sheet, first line it with parchment paper.
- Bake for 20-25 minutes or until the squash is tender and the brussels sprouts crispy.
- While the veggies are baking, prepare the balsamic vinaigrette. In a small jar or a mixing bowl mix all the ingredients together with a whisk or by shaking the jar.
- When the veggies are done baking take them out of the oven and set them aside to slightly cool.
- In a large salad bowl assemble the harvest salad. Add the mixed greens and top with the roasted butternut squash, brussels sprouts, chopped apple, pecans, pomegranate, pumpkin seeds, and goat’s cheese. Drizzle with the balsamic vinaigrette and serve. Enjoy!