Butternut Squash Salad

Butternut Squash Salad with Brussels Sprouts, Pears, and Maple Dijon Vinaigrette

A Vibrant and Nutritious Fall Salad

This Butternut Squash Salad is the ultimate celebration of fall flavors. It combines roasted butternut squash, crisp shaved Brussels sprouts, sweet ripe pears, jewel-like pomegranate arils, and crunchy toasted pecans — all brought together with a tangy-sweet maple Dijon vinaigrette. Finished with creamy Gorgonzola (or your favorite cheese), this colorful salad offers a beautiful balance of flavors and textures that make it perfect for any fall meal or holiday gathering.

Why You’ll Love This Recipe

Colorful and Wholesome: Each bite is filled with fresh produce, creamy cheese, and toasted nuts — a complete harmony of taste and texture.
Perfect for Make-Ahead Meals: It keeps well in the fridge and makes a fantastic option for meal prep or potlucks.
Nourishing and Satisfying: Packed with fiber, vitamins, and healthy fats from olive oil and nuts, it’s a salad that’s as nutritious as it is delicious.
Versatile: Enjoy it as a side dish for your Thanksgiving table, or top it with grilled chicken or salmon for a hearty main course.

Ingredients

For the Salad

3 cups cubed butternut squash
2 teaspoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1½ pounds Brussels sprouts, trimmed and thinly sliced or shredded
1 red pear, cored and thinly sliced (Bartlett or Bosc also work well)
½ cup pomegranate arils
⅓ cup Gorgonzola cheese, crumbled (or substitute goat cheese or feta)
¼ cup pecans, toasted for extra crunch

For the Maple Dijon Vinaigrette

5 tablespoons extra virgin olive oil
2 tablespoons pure maple syrup
3 tablespoons apple cider vinegar or champagne vinegar
½ tablespoon Dijon mustard
2 tablespoons finely minced shallot
1 clove garlic, grated or pressed
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

1. Roast the Butternut Squash

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out in a single layer and roast for 20–25 minutes, turning halfway through, until tender and slightly caramelized on the edges. Remove from the oven and let cool slightly.

2. Prepare the Brussels Sprouts

Trim the ends of the Brussels sprouts and remove any tough outer leaves. Using a sharp knife or a food processor with a slicing attachment, shred them thinly. Set aside in a large mixing bowl.

3. Make the Maple Dijon Vinaigrette

In a small bowl, whisk together olive oil, maple syrup, vinegar, Dijon mustard, shallot, garlic, salt, and pepper until smooth and well combined. Taste and adjust seasoning if needed.

4. Assemble the Salad

Pour the vinaigrette over the shredded Brussels sprouts and toss until evenly coated. Add the roasted squash and gently mix to distribute everything well.
Top with sliced pears, pomegranate arils, toasted pecans, and crumbled cheese.

Tips and Variations

Substitute the Squash: Sweet potatoes or acorn squash work beautifully too.
Nut-Free Option: Replace pecans with roasted pumpkin seeds (pepitas).
Vegan-Friendly: Skip the cheese or use a dairy-free alternative.
Fruity Twist: Substitute pears with crisp apples or add a handful of dried cranberries.
Make It a Main Dish: Top with grilled chicken, turkey, or salmon for added protein.

Serving Suggestions

This salad makes a gorgeous centerpiece for any fall table. Serve it alongside:

Roasted or grilled chicken
Baked salmon
Turkey and mashed sweet potatoes
Warm whole-grain bread

It’s equally delicious served slightly warm or chilled — making it ideal for everything from a cozy family dinner to a festive holiday buffet.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The vinaigrette can be made ahead and kept refrigerated for up to 1 week — just whisk or shake before using.

Nutrition (per 1-cup serving)