If you’re searching for a healthy dinner recipe, easy fall salad, or a gourmet holiday side dish, this roasted butternut squash and Brussels sprouts salad is a must-try. Packed with crispy bacon, sweet dried cranberries, creamy feta cheese, and caramelized vegetables, this dish delivers bold flavors and vibrant colors — perfect for Thanksgiving, Christmas, or weeknight meal prep.
This recipe is trending among clean eating recipes, low carb comfort food ideas, and high-protein salad recipes because it combines nutrient-dense vegetables with satisfying savory elements.
Ingredients
For the Roasted Vegetables:
-
3 cups butternut squash, peeled and cubed
-
2 cups Brussels sprouts, halved
-
2 tablespoons olive oil
-
1 teaspoon garlic powder
-
½ teaspoon smoked paprika
-
Salt and black pepper to taste
For the Salad Add-Ins:
-
6 slices bacon, cooked and crumbled
-
½ cup dried cranberries
-
½ cup crumbled feta cheese
-
2 tablespoons chopped fresh parsley
Optional Maple Dijon Dressing:
-
2 tablespoons olive oil
-
1 tablespoon Dijon mustard
-
1 tablespoon maple syrup
-
1 tablespoon apple cider vinegar
-
Salt and pepper to taste
Instructions
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). Toss the butternut squash and Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread evenly on a baking sheet.
Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized. Roasting enhances the natural sweetness, making this a standout oven roasted vegetable recipe.
Step 2: Cook the Bacon
While the vegetables roast, cook the bacon in a skillet until crispy. Drain on paper towels and crumble into bite-sized pieces.
Step 3: Prepare the Dressing
Whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper. This sweet and tangy dressing complements the roasted vegetables beautifully.
Step 4: Assemble the Salad
In a large serving dish, combine roasted vegetables, bacon, dried cranberries, and feta cheese. Drizzle with dressing and gently toss. Garnish with fresh parsley.
Serve warm for the best flavor and texture.
Flavor Profile & Texture
This healthy roasted vegetable salad delivers:
-
Sweetness from caramelized butternut squash
-
Slight bitterness and crisp edges from Brussels sprouts
-
Salty crunch from bacon
-
Tangy creaminess from feta
-
Chewy sweetness from cranberries
It’s hearty enough to serve as a main dish salad recipe yet elegant enough for a holiday table.
Nutritional Benefits
This dish is popular among those searching for:
-
High fiber recipes
-
Low carb side dishes
-
Gluten free dinner ideas
-
Keto friendly vegetable recipes (omit cranberries for strict keto)
Brussels sprouts are rich in antioxidants and vitamin C. Butternut squash provides beta-carotene and fiber, while bacon and feta add protein and healthy fats for satiety.
Frequently Asked Questions (FAQ)
1. Can I make this salad ahead of time?
Yes! Roast the vegetables and cook the bacon ahead of time. Store separately and assemble before serving for best texture.
2. Is this recipe keto-friendly?
It can be. Simply remove the dried cranberries and maple syrup to reduce carbs.
3. Can I use frozen vegetables?
Fresh is recommended for best caramelization, but frozen squash can work if thawed and dried thoroughly.
4. What protein can I add to make it a full meal?
Add grilled chicken, roasted turkey, or even quinoa for a balanced high-protein meal prep recipe.
5. Can I make this vegetarian?
Absolutely. Omit bacon or substitute with roasted chickpeas or candied pecans.
6. How long does it last in the fridge?
Stored in an airtight container, this salad keeps for 3–4 days.
Serving Ideas
This dish pairs perfectly with:
-
Roast chicken
-
Grilled salmon
-
Holiday turkey
-
Crusty artisan bread
It’s one of the best Thanksgiving side dish recipes because it balances rich main courses with fresh, vibrant flavor.
