Description

This Mediterranean Roasted Butternut Squash & Brussels Sprouts Salad is a colorful blend of sweet roasted butternut squash, caramelized Brussels sprouts, crunchy toasted pecans, tangy feta cheese, and chewy dried cranberries. Finished with a warm maple balsamic dressing, this hearty salad is packed with flavor, texture, and wholesome ingredients. It’s perfect as a healthy lunch, holiday side dish, or satisfying vegetarian dinner.

Mediterranean Roasted Butternut Squash & Brussels Sprouts Salad Recipe

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 4–6

Ingredients

For the Roasted Vegetables

• 4 cups butternut squash, peeled and cubed
• 1 lb (450g) Brussels sprouts, trimmed and halved
• 2 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ½ tsp dried rosemary
• Salt and freshly ground black pepper, to taste

For the Toppings

• ½ cup crumbled feta cheese
• ½ cup toasted pecans, roughly chopped
• ⅓ cup dried cranberries
• 2 tbsp chopped fresh parsley

For the Maple Balsamic Dressing

• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp pure maple syrup (or honey)
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and black pepper, to taste

Instructions

1. Roast the Vegetables

• Preheat oven to 425°F (220°C).
• Toss the butternut squash and Brussels sprouts with olive oil, garlic powder, smoked paprika, thyme, rosemary, salt, and pepper.
• Spread onto a parchment-lined baking sheet in a single layer.
• Roast for 30–35 minutes, flipping halfway through, until tender and caramelized.

2. Make the Dressing

• In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until well combined.

3. Assemble the Salad

• Transfer the roasted vegetables to a large serving bowl.
• Add the toasted pecans, dried cranberries, and crumbled feta.
• Drizzle with the maple balsamic dressing and gently toss to combine.

4. Garnish & Serve

• Sprinkle with fresh parsley and a little cracked black pepper.
• Serve warm or at room temperature.

Pro Tips

• Toast the pecans in a dry skillet for 3–4 minutes to enhance their flavor.
• Roast the vegetables without overcrowding the pan for the best caramelization.
• Add cooked quinoa or chickpeas to make this a complete meal.
• Goat cheese can be substituted for feta for a creamier texture.
• Leftovers keep well in the refrigerator for up to 3 days.

Approximate Nutrition (Per Serving)

• Calories: 340
• Protein: 8g
• Carbohydrates: 29g
• Fat: 22g
• Fiber: 7g