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Platter of Roasted Butternut and Brussels Sprouts Holiday Salad with feta cheese, walnuts, and cranberries.

Roasted Butternut & Brussels Sprouts Holiday Salad

A festive Mediterranean sheet-pan salad featuring caramelized butternut squash, crispy Brussels sprouts, crunchy walnuts, tart cranberries, creamy feta cheese, and aromatic fresh rosemary tossed in a maple-balsamic glaze.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Calories: 215
Ingredients Method Notes

Ingredients
  

The Roast Vegetables:
  • - 2 cups Brussels sprouts trimmed and cut in half
  • - 2 cups butternut squash peeled and cut into 3/4-inch cubes
  • - 2 tbsp extra virgin olive oil
  • - 1 tsp garlic powder
  • - 1/2 tsp sea salt or to taste
  • - 1/4 tsp freshly cracked black pepper
The Glaze & Mix-Ins:
  • - 1 tbsp pure maple syrup
  • - 1 tbsp aged balsamic vinegar
  • - 1/2 cup walnuts roughly chopped
  • - 1/2 cup dried cranberries
  • - 1/2 cup authentic feta cheese crumbled
  • - 2-3 sprigs fresh rosemary leaves stripped

Method
 

Preheat & Prep:
  1. Preheat your oven to 400°F (205°C). Line a large rimmed baking sheet with parchment paper.
Season the Vegetables:
  1. In a large bowl, combine halved Brussels sprouts and cubed butternut squash. Add olive oil, garlic powder, salt, and black pepper. Toss thoroughly until evenly coated.
Spread & First Roast:
  1. Spread vegetables in a single layer on the prepared sheet pan, placing sprouts cut-side down. Roast in the oven for 20 minutes.
Add Glaze & Walnuts:
  1. Whisk maple syrup and balsamic vinegar together in a small bowl. Remove sheet pan from oven, drizzle glaze over veggies, scatter chopped walnuts, and toss gently.
Final Caramelization:
  1. Return pan to oven and bake for another 10 to 15 minutes until squash is tender and sprouts are golden-brown and crispy.
Assemble & Garnish:
  1. Transfer warm veggies to a serving platter. Scatter dried cranberries on top to soften. Finish with crumbled feta cheese and fresh rosemary leaves. Serve warm.

Notes

- Vegan Adaptation: Omit feta cheese or replace with your favorite dairy-free feta alternative.
- Nut-Free Swap: Replace walnuts with toasted pumpkin seeds (pepitas).
- Fruit Swap: Fresh pomegranate arils make a crisp, refreshing substitute for dried cranberries.