If you’re looking for a salad that’s bursting with color, flavor, and texture, you’ve got to try this Vegan Roasted Brussels Sprouts and Butternut Squash Salad Recipe. It’s the kind of dish that feels fancy enough for holidays like Thanksgiving but is simple enough to whip up any day of the week. I absolutely love how the sweetness of the roasted butternut squash pairs with the crispy Brussels sprouts and the juicy pop of pomegranate seeds — it’s like a party in every bite!
Why You’ll Love This Recipe
- Rich, Seasonal Flavors: The combination of roasted butternut squash and Brussels sprouts offers a perfect balance of sweetness and earthiness that tastes like fall on a plate.
- Easy to Prepare: You won’t believe how effortless roasting these veggies is — just toss, bake, and mix with a simple dressing.
- Textural Magic: Crispy sprouts, tender squash, crunchy pumpkin seeds, and juicy pomegranate create a texture symphony that makes every bite exciting.
- Vegan and Crowd-Pleasing: Whether you’re vegan or just want a vibrant side, this recipe fits right in and disappears fast at the table.
Ingredients You’ll Need
These ingredients all play beautifully together — the hearty veg, the fresh greens, and that zingy dressing. When shopping, look for firm Brussels sprouts without yellowing leaves and a bright orange butternut squash for the best flavor.
- Butternut squash: Choose a medium squash that feels heavy for its size; it’s naturally sweet and roasts up creamy.
- Brussels sprouts: Fresh, firm sprouts give you the best crunch and flavor once roasted.
- Avocado oil: I like this for roasting because it’s neutral and has a high smoke point, but any mild oil works.
- Sea salt & black pepper: Essential for seasoning and enhancing those natural veggie flavors.
- Kale leaves: De-stemmed for tenderness, kale adds earthiness and a lovely green contrast.
- Toasted pumpkin seeds: Adds crunch and a nutty note — I always toast mine fresh for max flavor.
- Pomegranate seeds: Beautiful, tart bursts of sweetness that brighten the whole salad.
- Extra virgin olive oil: For the dressing — it adds richness and depth.
- Apple cider vinegar: My go-to for dressings; it cuts through the richness with gentle acidity.
- Dijon mustard: Adds a subtle tang and helps emulsify the dressing.
- Garlic: Minced finely for a mild yet savory kick in the dressing.
Variations
I love how flexible this Vegan Roasted Brussels Sprouts and Butternut Squash Salad Recipe is. You can easily tailor it depending on what you have on hand or your taste preferences — making it a recipe that feels truly your own.
- Variation: Sometimes, I swap kale for spinach or arugula for a milder green; it changes the flavor profile but keeps things fresh.
- Variation: I’ve added toasted walnuts in place of pumpkin seeds when I want a deeper nutty crunch.
- Variation: For a bit of warmth, a sprinkle of chili flakes on the roasted veggies adds a nice kick without overpowering.
- Variation: If you’re short on pomegranate seeds, dried cranberries make a sweet and tart substitute that works perfectly.
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). Peel your butternut squash, halve it, scoop out the seeds, and slice it into about ¾ inch pieces. If the pieces seem large, cutting them in halves is a great idea to ensure they roast evenly. Trim and halve the Brussels sprouts. I like to spread the squash and sprouts on two separate baking trays because Brussels sprouts take a bit less time to roast. Toss each with avocado oil, sea salt, and black pepper — make sure everything is nicely coated for maximum crispiness.
Step 2: Roast to Perfection
Pop both trays in the oven for 15 minutes. Then pull out the Brussels sprouts — this keeps them from overcooking and becoming soggy. Flip your butternut squash pieces to get them golden and roast for another 10 minutes. You’ll know they’re done when the squash is tender and caramelized at the edges, and sprouts have a lovely crisp on the outside while tender inside.
Step 3: Whip Up the Dressing
While the veggies roast, mix your dressing. Combine extra virgin olive oil, apple cider vinegar, Dijon mustard, minced garlic, sea salt, and black pepper in a glass jar and shake vigorously. This dressing strikes a beautiful balance — tangy but smooth — and it brings the whole salad together. You might think garlic would get too strong raw, but minced finely and balanced with the acidity, it adds a gentle kick without overpowering.
Step 4: Assemble Your Salad
Toss the roasted squash and Brussels sprouts with de-stemmed kale leaves, toasted pumpkin seeds, and pomegranate seeds. Pour your dressing over and toss gently to coat everything evenly. The warm veggies slightly soften the kale, creating a lovely contrast of textures that you’ll absolutely enjoy.
Pro Tips for Making Vegan Roasted Brussels Sprouts and Butternut Squash Salad Recipe
- Roasting In Batches: Roasting Brussels sprouts and butternut squash separately ensures each cooks perfectly — sprouts get crispy while squash stays tender.
- Freshness of Pomegranate: Use fresh pomegranate seeds for that juicy pop; I learned the hard way that pre-packaged ones can sometimes be dry and dull.
- Kale Prep: Removing the tough stems and tearing kale by hand rather than chopping keeps it tender and prevents it from overpowering the delicate dressing.
- Dressing Emulsion: Shaking the dressing in a jar with a tight lid creates a well-emulsified sauce that clings to veggies better than whisking alone.
How to Serve Vegan Roasted Brussels Sprouts and Butternut Squash Salad Recipe
Garnishes
I usually add a sprinkle of extra pomegranate seeds on top just before serving — it makes the salad look festive and adds those sweet bursts throughout. A handful of microgreens or fresh herbs like parsley or thyme can also brighten it up if you have some on hand.
Side Dishes
This salad makes a fantastic side for hearty mains like lentil loaf, mushroom Wellington, or vegan stuffed squash. I’ve also served it alongside roasted potatoes and cranberry sauce for Thanksgiving when my family can’t get enough veggies on the table.
Creative Ways to Present
For a holiday gathering, I like arranging this salad in a large shallow bowl with the pomegranate seeds scattered artistically on top, and a few whole kale leaves peeking out. Sometimes I serve it in individual cups layered with avocado slices and a drizzle of extra dressing for a fun, grab-and-go appetizer.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. Because the salad has baked veggies and tender kale, I find it tastes best at room temperature the next day. Make sure to keep the dressing separate if possible to avoid sogginess.
Freezing
Freezing this salad isn’t my favorite because the dressing and fresh pomegranate don’t freeze well — the texture suffers. However, you can freeze the roasted butternut squash and Brussels sprouts separately before tossing with fresh dressing and seeds after thawing.
Reheating
If you want leftovers warm, I like reheating just the roasted veggies in a skillet over medium heat to get some crispiness back, then tossing with fresh kale, seeds, and newly made dressing. This helps keep the salad fresh and vibrant without wilting everything.
FAQs
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Can I use frozen Brussels sprouts or butternut squash for this salad?
While fresh vegetables yield the best texture and flavor, you can use frozen Brussels sprouts or butternut squash in a pinch. Just make sure to thaw and pat them dry so they roast well and don’t steam in the oven. Also, watch your roasting times carefully as frozen veggies can cook faster.
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Is this salad suitable for meal prep?
Absolutely! Prep the roasted vegetables and dressing separately, then assemble just before eating. This keeps the kale crisp and salad fresher longer. It’s perfect for preparing a few lunches or sides ahead of time.
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What can I substitute for pomegranate seeds?
If you don’t have pomegranate seeds, dried cranberries or fresh diced apples add a similar sweet-tart contrast. Just be mindful that dried fruit is sweeter and less juicy, so adjust the dressing accordingly.
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Can I make this salad nut-free?
Yes! Simply omit the pumpkin seeds or substitute with roasted chickpeas or sunflower seeds for crunch without nuts.
Final Thoughts
This Vegan Roasted Brussels Sprouts and Butternut Squash Salad Recipe is genuinely one of those dishes I find myself coming back to over and over, especially when I want something that feels wholesome yet special. The mix of textures, colors, and that bright dressing makes me feel like I’m celebrating fall with every bite. I can’t wait for you to try it and watch it become a favorite in your kitchen, too — trust me, your family and friends are going to ask for seconds!
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
This vibrant Thanksgiving Salad combines the earthy flavors of roasted butternut squash and crispy Brussels sprouts with the freshness of kale and the sweetness of pomegranate seeds. Tossed in a tangy apple cider vinaigrette with garlic and Dijon mustard, and topped with toasted pumpkin seeds, this vegan salad makes a perfect festive side dish that’s both nutritious and delicious.
Ingredients
Vegetables
- 1 medium butternut squash (about 1lb 5oz or 600g)
- 14 Brussels sprouts
- 4 medium kale leaves, de-stemmed
Oils & Seasonings
- 1 tbsp avocado oil (or other unflavoured oil)
- Sea salt & black pepper to taste
Dressing
- 3 tbsp extra virgin olive oil
- 1½ tbsp apple cider vinegar (or your favourite vinegar)
- ½ tsp Dijon mustard
- 1 small clove garlic, minced
- Sea salt & black pepper to taste
Toppings
- 3 tbsp toasted pumpkin seeds
- 3 tbsp pomegranate seeds + extra for decoration
Instructions
- Preheat the oven: Set your oven temperature to 400°F (205°C) to prepare for roasting the vegetables.
- Prepare the butternut squash: Peel the squash and cut it in half. Remove the seeds with a spoon, then slice the squash into approximately ¾ inch pieces. For larger squash, cut the pieces in half again to ensure even roasting.
- Prepare the Brussels sprouts: Trim off the ends of the Brussels sprouts and slice them in half lengthwise to help them crisp up evenly in the oven.
- Season and arrange vegetables: Place the squash pieces on one baking tray and the Brussels sprouts on another. Drizzle the avocado oil evenly over both trays, then season with sea salt and black pepper. Toss the vegetables gently to coat them evenly with oil and seasoning.
- Roast the vegetables: Bake both trays for 15 minutes. After that, remove the Brussels sprouts from the oven. Flip the butternut squash pieces to roast the other side, and return them to bake for an additional 10 minutes until tender and caramelized.
- Make the dressing: While the vegetables roast, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, minced garlic, and salt and pepper in a glass jar with a lid. Shake vigorously for about 10 seconds until the dressing is well emulsified. Set aside.
- Prepare the kale: While the vegetables finish roasting, de-stem and roughly chop the kale leaves to add freshness and texture to the salad.
- Assemble the salad: In a large bowl, combine the roasted butternut squash and Brussels sprouts with the chopped kale. Drizzle with the prepared dressing and toss to coat everything evenly.
- Add toppings and serve: Sprinkle toasted pumpkin seeds and pomegranate seeds over the salad for an added crunch and a burst of sweetness. Garnish with extra pomegranate seeds for a festive look and serve immediately.
Notes
- This Thanksgiving salad highlights seasonal produce and is perfect as a colorful, healthy side dish for your holiday meal.
- Using avocado oil and extra virgin olive oil keeps the dish vegan and heart-healthy.
- To toast pumpkin seeds, dry roast them in a hot skillet over medium heat for 3-5 minutes until golden and fragrant.
- The salad can be served warm or at room temperature.
- Leftovers keep well refrigerated for up to 2 days but are best enjoyed fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
