If you’re on the hunt for a vibrant, cozy fall salad that’s bursting with flavor and texture, you’re going to adore this Vegan Roasted Brussels Sprouts and Butternut Squash Salad Recipe. It’s one of those dishes I turn to when I want something fresh yet hearty, colorful but still simple to whip up. Roasted veggies meet bright pomegranate seeds and a tangy dressing that balances everything out perfectly—your taste buds will thank you!
Why You’ll Love This Recipe
- Simple but Flavorful: Roasting the Brussels sprouts and butternut squash brings out their natural sweetness and just the right crispiness.
- Perfect Balance: The crunchy pumpkin seeds and juicy pomegranate seeds add texture and a subtle pop of tartness.
- Versatile Vegan Friendly: It’s full of plant-based goodness that even non-vegans will rave about.
- Great Make-Ahead: Prepping the veggies ahead saves time and the salad holds up nicely for leftovers!
Ingredients You’ll Need
All these ingredients come together to create a salad that’s hearty, refreshing, and perfect for fall. When choosing your Brussels sprouts, look for ones that are firm and bright green. For the butternut squash, medium size is ideal so it roasts evenly without drying out.
- Butternut Squash: Choose a firm squash with smooth skin for easy peeling and even roasting.
- Brussels Sprouts: Fresh, tight heads give the best texture and flavor.
- Avocado Oil: A neutral oil that can take the heat of roasting without overpowering flavors.
- Kale Leaves: Tender stemmed kale adds a slightly chewy green element that balances the roasted veggies.
- Toasted Pumpkin Seeds: Adds a nutty crunch; you can toast these yourself for extra freshness.
- Pomegranate Seeds: Fresh or frozen, these give a juicy burst that’s irresistible.
- Extra Virgin Olive Oil: For a rich, fruity flavor in the dressing.
- Apple Cider Vinegar: Gives bright acidity to the dressing; swap with your favorite vinegar if you like.
- Dijon Mustard: Helps emulsify the dressing and adds a subtle tang.
- Garlic Clove: Minced for a little punch in your dressing.
- Sea Salt & Black Pepper: To season everything just right.
Variations
I love how flexible this Vegan Roasted Brussels Sprouts and Butternut Squash Salad Recipe is. Feel free to make it your own depending on what’s in season or how you like your textures!
- Add Some Sweetness: A drizzle of maple syrup on the veggies before roasting brings out an extra depth of flavor—I tried this trick last fall, and it was a hit with my whole family.
- Swap the Kale: If kale’s not your thing, baby spinach or arugula works beautifully for a milder taste.
- Nut Boost: Toasted walnuts or pecans are a fantastic alternative to pumpkin seeds if you want more crunch and richness.
- Spice It Up: Sprinkle some smoked paprika or cayenne in with the oil before roasting for a subtle smoky kick.
How to Make Vegan Roasted Brussels Sprouts and Butternut Squash Salad Recipe
Step 1: Prep and Roast the Veggies
Start by preheating your oven to 400°F (205°C). While it heats, peel the butternut squash, halve it, and scoop out the seeds. Then slice it into about ¾-inch pieces—if your squash is on the bigger side, cutting pieces in half again helps them roast evenly and become tender without drying out. Next, trim and halve the Brussels sprouts. Spread the squash on one baking tray, sprouts on another, drizzle each with avocado oil, season with sea salt and black pepper, and toss well so every piece is lightly coated. This step is key for getting that delightful caramelized edge. Roast the veggies for 15 minutes, then take the sprouts out and flip the squash pieces. Roast the squash another 10 minutes until tender and golden.
Step 2: Whip Up the Dressing
While your veggies are roasting, grab a glass jar with a lid. Add extra virgin olive oil, apple cider vinegar, minced garlic, Dijon mustard, sea salt, and black pepper. Secure the lid tight and shake vigorously for about 10 seconds. The shaking emulsifies the dressing, blending flavors beautifully. Set it aside so the garlic flavor can mellow a bit while the veggies finish roasting.
Step 3: Assemble Your Salad
Once your roasted butternut squash and Brussels sprouts are cool enough to handle, toss them in a large bowl with the kale leaves, toasted pumpkin seeds, and pomegranate seeds. Pour over the dressing and give it a gentle mix to coat everything evenly. The warmth of the veggies softens the kale slightly, making it wonderfully tender and bright. I like to add a few fresh pomegranate seeds on top for that extra juicy pop—plus, it looks so pretty!
Pro Tips for Making Vegan Roasted Brussels Sprouts and Butternut Squash Salad Recipe
- Cut Uniformly: I learned that slicing your squash into evenly sized pieces ensures everything cooks evenly—no chewy chunks or burnt bits.
- Use Separate Baking Sheets: Roasting the Brussels sprouts and squash on separate trays lets you remove the sprouts early so they don’t overcook while the squash finishes roasting.
- Shake the Dressing Well: A quick—and vigorous—shake makes all the difference for the dressing to emulsify and coat the salad nicely.
- Don’t Skip the Seeds: Pumpkin and pomegranate seeds add texture and freshness—skipping them takes away some of what makes this salad special.
How to Serve Vegan Roasted Brussels Sprouts and Butternut Squash Salad Recipe
Garnishes
I usually top this salad with a sprinkle of extra pomegranate seeds for that jewel-like burst, plus a few fresh herbs like parsley or thyme when I have them handy. The bright green herbs add freshness that lifts the whole dish, making it look and taste even better.
Side Dishes
This salad pairs beautifully with a simple grain dish like quinoa or farro, or alongside a hearty vegan stew. I often serve it at holiday dinners as a light but filling side that balances out rich mains like mushroom wellington or lentil loaf.
Creative Ways to Present
For special occasions, I love serving this salad in pretty glass bowls layered so you can see the vibrant colors from all sides. You can also layer it on a large platter or arrange the roasted veggies and kale in small individual bowls topped with seeds and pomegranate for a refined touch.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge. It keeps well for up to 2 days, but I recommend adding the dressing fresh each time if you have some left over—this keeps the kale from getting soggy.
Freezing
I don’t usually freeze this salad because the fresh pomegranate and kale texture don’t freeze well, but you can freeze the roasted butternut squash and Brussels sprouts separately if you want. Just reheat and toss with fresh dressing and seeds to revive it.
Reheating
When reheating leftovers, give the roasted veggies a quick warm-up in the oven or stovetop just until heated through—this keeps them from turning mushy. Then toss with fresh kale, pumpkin seeds, pomegranate, and dressing to bring the salad back to life.
FAQs
-
Can I use frozen Brussels sprouts and butternut squash for this salad?
Frozen veggies can be used in a pinch, but they tend to release more water when roasted, which might make your salad less crispy. If using frozen, make sure to thaw and pat them dry before roasting for the best texture.
-
Can I substitute the kale with other greens?
Absolutely! Baby spinach, arugula, or even mixed greens work well if you prefer something milder or don’t have kale on hand. Just add them fresh at the end to keep that nice texture.
-
How can I make this salad nut-free?
Simply swap out the pumpkin seeds for roasted chickpeas or sunflower seeds to keep the crunch without nuts. Both add a lovely texture and are allergy-friendly.
-
Is there a way to make this salad ahead for Thanksgiving?
Yes! Roast the Brussels sprouts and butternut squash a day ahead and store them separately in the fridge. Keep dressing and seeds separately as well, then assemble right before serving to maintain freshness and crunch.
Final Thoughts
This Vegan Roasted Brussels Sprouts and Butternut Squash Salad Recipe quickly became one of my go-to dishes for fall gatherings and weeknight dinners alike. I absolutely love how the roasting deepens the veggies’ sweetness while the dressing and seeds lift the dish with brightness and texture. You’ll find it fills you up without weighing you down, and it really shines on the holiday table or anytime you want something special yet simple. Give it a try and see how this cozy salad can steal the show at your next meal—you might just find it becomes a loved tradition, just like I did!
Print
Vegan Roasted Brussels Sprouts and Butternut Squash Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 3 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
A vibrant and healthy Thanksgiving salad featuring roasted butternut squash and Brussels sprouts, tossed with kale, toasted pumpkin seeds, and fresh pomegranate seeds, all dressed in a tangy apple cider vinaigrette. This vegan salad combines warmth and freshness, perfect as a festive side dish.
Ingredients
Vegetables
- 1 medium butternut squash (about 1lb 5oz or 600g)
- 14 Brussels sprouts
- 4 medium kale leaves, de-stemmed
Oils & Fats
- 1 tbsp avocado oil (or other unflavoured oil)
- 3 tbsp extra virgin olive oil
Seeds & Garnishes
- 3 tbsp toasted pumpkin seeds
- 3 tbsp pomegranate seeds + extra for decoration
Dressing
- 1½ tbsp apple cider vinegar (or your favourite vinegar)
- ½ tsp Dijon mustard
- 1 small clove garlic, minced
- Sea salt & black pepper to taste
Seasonings
- Sea salt & black pepper to taste
Instructions
- Preheat the oven: Set your oven to 400°F (205°C) to prepare for roasting the vegetables.
- Prepare the butternut squash: Peel the butternut squash and cut it in half. Scoop out the seeds, then slice the squash into approximately ¾ inch pieces. If the squash is large, you can cut the pieces in half again to ensure even cooking.
- Prepare the Brussels sprouts: Trim the ends of the Brussels sprouts and cut each in half for better roasting and texture.
- Coat the vegetables: Spread the squash pieces evenly on one baking tray and the halved Brussels sprouts on another. Drizzle the avocado oil evenly over both trays. Season with sea salt and black pepper, then toss the vegetables to coat them thoroughly.
- Roast the vegetables: Place both trays in the oven and bake for 15 minutes. Afterward, remove only the Brussels sprouts from the oven.
- Continue roasting the butternut squash: Flip the butternut squash pieces over to ensure even roasting and bake them for an additional 10 minutes until tender and lightly browned.
- Make the dressing: While the vegetables are roasting, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, minced garlic, sea salt, and black pepper in a glass jar with a lid. Shake vigorously for about 10 seconds until the dressing emulsifies and is well mixed.
- Assemble the salad: In a large bowl, combine the roasted butternut squash, roasted Brussels sprouts, de-stemmed kale leaves, toasted pumpkin seeds, and pomegranate seeds. Drizzle the dressing over the salad and toss gently to combine.
- Serve: Garnish with extra pomegranate seeds for a festive touch. Serve this salad warm or at room temperature as a delicious Thanksgiving side dish.
Notes
- This Thanksgiving salad features crispy roasted Brussels sprouts and sweet butternut squash, balanced with fresh pomegranate for brightness.
- Make sure to use unflavored oils to not overpower the delicate flavors of the vegetables and dressing.
- To save time, you can prepare the dressing in advance and store it in the refrigerator.
- Kale adds a hearty texture, but you can substitute with spinach or arugula if preferred.
- The pumpkin and pomegranate seeds add a satisfying crunch and festive color, perfect for holiday presentation.
Nutrition
- Serving Size: 1 serving (approximately 1/3 of recipe)
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
