Looking for the ultimate seasonal side dish that feels both indulgent and virtuous? This roasted brussels sprouts and butternut squash salad is a Mediterranean-inspired masterpiece. Bursting with autumnal colors and vibrant flavors, it combines caramelized vegetables with the tart snap of cranberries, the earthy crunch of walnuts, and the creamy tang of goat cheese.
Whether you are looking for a show-stopping holiday side or a nutrient-dense meal prep option, this dish fits the bill. It’s naturally gluten-free, vegetarian, and packed with anti-inflammatory ingredients that align perfectly with a heart-healthy Mediterranean lifestyle.
Why You’ll Love This Mediterranean Vegetable Salad
There is a reason this combination has become a modern classic. Here is why it deserves a spot in your weekly rotation:
Sheet-Pan Simplicity: By roasting the vegetables together, you minimize cleanup and maximize flavor through caramelization.
- A Textural Symphony: You get the crunch of toasted walnuts, the chew of dried cranberries, and the creaminess of goat cheese in every bite.
- Anti-Inflammatory Powerhouse: Between the cruciferous sprouts, the antioxidant-rich squash, and the healthy fats in extra-virgin olive oil, this is a “glow-up” meal.
- Highly Customizable: Not a fan of goat cheese? Swap it for salty feta. Want a vegan version? Drizzle with a nutty tahini dressing instead.
Ingredients
To get that perfect Mediterranean flair, quality matters. Use the best extra-virgin olive oil you can find—it’s the “sauce” that ties the roasting process together.
For the Roasted Vegetables
- Brussels Sprouts: 1 lb, trimmed and halved.
- Butternut Squash: 1 large squash (about 2 lbs), peeled and cubed into 1-inch pieces.
- Extra-Virgin Olive Oil: 3 tablespoons.
- Garlic: 3 cloves, minced (or 1 tsp garlic powder for an even coating).
- Sea Salt & Black Pepper: To taste.
For the Salad Add-Ins
- Dried Cranberries: ½ cup (look for fruit-juice sweetened).
- Toasted Walnuts: ½ cup, roughly chopped.
- Goat Cheese: 4 oz, crumbled (Feta is a great Mediterranean alternative).
Optional Mediterranean Flavor Boosters
- Balsamic Glaze: A thick, tangy drizzle to finish.
- Maple Syrup: 1 tablespoon (optional) to toss with vegetables before roasting for extra caramelization.
- Fresh Herbs: Chopped parsley or thyme for a burst of green.
How to Roast Brussels Sprouts and Butternut Squash Together
One of the most common questions home cooks ask is: Can you roast brussels sprouts and butternut squash together?
The answer is a resounding yes! The key to success is sizing. Because butternut squash is denser, cutting it into 1-inch cubes ensures it finishes at the exact same time as halved brussels sprouts.
Step-by-Step Instructions
- Prep and Preheat: Preheat your oven to 400°F (200°C). A hot oven is non-negotiable for achieving those crispy, charred edges.
- The Toss: On a large rimmed baking sheet, combine your halved sprouts and cubed squash. Drizzle with olive oil, garlic, salt, and pepper. Use your hands to ensure every nook and cranny is coated.
- Space it Out: Spread the vegetables in a single layer. If the pan is crowded, the vegetables will steam rather than roast, leaving you with a mushy texture.
- The Roast: Slide the tray into the oven. Roast for 25–30 minutes.
- The Flip: Halfway through (around the 15-minute mark), use a spatula to toss the vegetables. This ensures even browning on all sides.
How to Assemble the Salad
Once your roasted brussels sprouts and butternut squash are fork-tender and golden brown, it’s time to build the salad.
- Cool Slightly: Let the vegetables sit on the pan for 5 minutes. If they are screaming hot, they will melt the goat cheese into a messy (though delicious) paste.
- The Mix: Transfer the veggies to a large bowl. Fold in the cranberries and toasted walnuts.
- The Finishing Touches: Sprinkle the crumbled goat cheese over the top. Just before serving, drizzle with balsamic glaze. The acidity of the balsamic cuts through the sweetness of the squash perfectly.
Flavor Variations & Substitutions
The Mediterranean diet is all about using what you have on hand. Here are some easy pivots:
- The Sweet Route: Use maple-glazed walnuts and an extra drizzle of honey for a festive holiday feel.
- The Salty Route: Swap goat cheese for Grilled Halloumi or shards of Pecorino.
- The Vegan Route: Omit the cheese entirely. To maintain the creaminess, serve it with a side of creamy Hummus or a tahini-lemon dressing.
- The Grain Bowl: Turn this into a hearty meal by tossing the roasted vegetables with cooked quinoa or farro.
What to Serve with Roasted Brussels Sprouts and Butternut Squash
This dish is incredibly versatile. While it’s hearty enough to be a vegetarian main, it pairs beautifully with traditional Mediterranean proteins:
- Grilled Seafood: The sweetness of the squash complements a flaky Baked Cod or grilled salmon.
- Poultry: Serve alongside a lemon-herb roasted chicken.
- The Mezze Table: Pair it with a Mezze Platter featuring olives, pita, and Baladi Salad for a complete feast.
Ingredients
Method
- Preheat oven to 400°F (200°C).
- On a large sheet pan, toss Brussels sprouts and butternut squash with olive oil, garlic, salt, and pepper.
- Spread in a single layer and roast for 25-30 minutes, tossing halfway through.
- Remove from oven and let cool for 5 minutes.
- Transfer to a serving bowl. Fold in cranberries and walnuts.
- Top with goat cheese and a drizzle of balsamic glaze. Serve warm.
Notes
Tip: You can paste these directly into the “Notes” field of your WPRM card.
-
Avoid the Crowd: To get those crispy, caramelized edges on the Brussels sprouts, do not overcrowd the sheet pan. If the vegetables are too close together, they will steam instead of roast. Use two pans if necessary.
-
Flat Side Down: For the best “char,” place your halved Brussels sprouts cut-side down on the baking sheet. This maximizes contact with the hot surface.
- Prep Ahead: You can peel and cube the butternut squash and trim the Brussels sprouts up to 2 days in advance. Store them in airtight containers in the fridge until you’re ready to roast.
- The “Cheese” Rule: Add the goat cheese only when the vegetables have cooled for 2–3 minutes. If they are straight-out-of-the-oven hot, the cheese will melt into a sauce rather than staying in beautiful, creamy crumbles.
-
Substitutions: * Nut-Free: Swap walnuts for toasted pumpkin seeds (pepitas).
- Vegan: Use a dairy-free feta or omit the cheese and add extra avocado for creaminess.
- Squash: Sweet potatoes or delicata squash make excellent substitutes for butternut.
Health Benefits
This isn’t just “comfort food”—it’s functional food.
- Brussels Sprouts: High in Vitamin K and fiber, these mini-cabbages support bone health and digestion.
- Butternut Squash: Loaded with Beta-carotene (which converts to Vitamin A), it supports immune function and vision.
- Healthy Fats: Using extra-virgin olive oil and walnuts provides omega-3 fatty acids, which are essential for heart health and reducing inflammation.
Storage & Make-Ahead Tips
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- To Reheat: For best results, reheat in the oven or an air fryer at 350°F to regain some of that “roast” texture. Microwaving works but will result in a softer texture.
- Make-Ahead: You can chop the vegetables 24 hours in advance. Store them separately in the fridge until you’re ready to roast.
Frequently Asked Questions
How long do you roast brussels sprouts and butternut squash? At 400°F, it typically takes 25–30 minutes. The vegetables are done when the squash is fork-tender and the outer leaves of the sprouts are dark and crispy.
What pairs well with roasted brussels sprouts? Acidic ingredients like balsamic vinegar, lemon juice, or pickled onions pair excellently to balance the natural bitterness of the sprouts.
Can I use frozen vegetables? While you can, we don’t recommend it for this specific recipe. Frozen vegetables release more moisture, making it difficult to achieve the desired caramelization.