Roasted fall vegetables like maple-cinnamon butternut squash and Brussels sprouts make the perfect autumn side dish that pairs well with almost any main course! Topped with toasted pecans, pumpkin seeds, dried cranberries, and feta cheese, this crowd-pleasing salad is not only a feast for the eyes but also an excellent addition to your Thanksgiving and Christmas holiday menu!
Roasted fall vegetables with pecans, cranberries, and feta
Each year, I experiment with new ways to prepare my two favorite fall vegetables: butternut squash and Brussels sprouts. This year, I created a side dish that has quickly become a family favorite. I tossed cubed butternut squash with olive oil, maple syrup, and cinnamon, then roasted it in the oven. Brussels sprouts were tossed with salt, pepper, and olive oil before being roasted as well. Then, I combined these roasted fall vegetables with toasted pecans, pumpkin seeds, tangy feta cheese, and plumped dried cranberries. The dressing is simple—lemon juice, maple syrup, and olive oil—and it’s perfect for the holidays. Plus, this side dish can be made ahead! This is a great recipe to add to your Christmas or Thanksgiving menu as it will pair well with the turkey, ham, prime rib, and any other holiday main course. It is also a great addition to any vegetarian Thanksgiving menu!
Main ingredients and substitutions
- Butternut squash – I peeled the whole, medium-sized squash and diced it into 1-inch cubes. Pre-cut squash is often available in stores. Sweet potatoes or yams are good alternatives.
- Brussels sprouts – These cruciferous vegetables resemble tiny cabbages. You can substitute with blanched fresh green beans (cooked for 3 minutes) or roasted green beans.
- Pecans – I toast them before adding to the roasted fall veggies. Walnuts can be used as an alternative.
- Pumpkin seeds – Use raw or roasted seeds. Sunflower seeds also work well.
- Dried cranberries – I used Craisins. You can substitute with raisins, dried figs, blueberries, or cherries.
- Feta cheese – It adds creaminess and tang. You can use goat cheese or crumbled Gorgonzola cheese as substitutes.
- Maple-lemon dressing – It’s made with 2 tablespoons of maple syrup, 2 tablespoons of fresh lemon juice, and 2 tablespoons of olive oil. Honey or lime juice can be used as substitutes.
How to make it ahead
This fall vegetable recipe can be prepared up to 2 days in advance and stored in the refrigerator. The complete recipe (with the ingredients amounts and the detailed instructions) is in the recipe card below (scroll down). These are the tips on how to prepare it in advance:
- Roast the butternut squash and Brussels sprouts ahead of time and refrigerate.
- Toast the pecans and store them with the pumpkin seeds in a small plastic bag in the fridge.
- Plump the dried cranberries by soaking them in hot water, then refrigerate.
- Make the salad dressing in advance and refrigerate.
- On the day of serving, simply combine the roasted vegetables, pecans, pumpkin seeds, and cranberries. Top with feta cheese and drizzle with the dressing.
Recipe tips
- Line the baking sheet with parchment paper to keep the roasted butternut squash crispy and make cleanup easier.
- When roasting, avoid overcrowding the baking sheet. Space out the cubed squash to ensure each piece becomes crispy and crunchy.
- Serve it warm or at room temperature, not cold from the fridge.
Storage tips
Store the leftover roasted vegetable salad in an airtight container in the refrigerator for up to 4 days. For best results, keep the pecans and pumpkin seeds separate and add them just before serving to maintain their crunch.
Other roasted fall vegetable recipes to try
- Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries
- Thanksgiving Roasted Veggies (Green Beans and Butternut Squash) with Bacon and Pumpkin Seeds
- Autumn Chicken Dinner with Roasted Vegetables
- Winter Roasted Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets
- Garlic Butter Steak with Brussels Sprouts and Butternut Squash
- Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash
Roasted Fall Vegetables (Maple-Cinnamon Butternut Squash and Brussels Sprouts)
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Ingredients
Roasted Brussels Sprouts:
- 12 oz Brussels sprouts ends trimmed, yellow leaves removed, each sliced in half
- 2 tablespoons olive oil
- ¼ teaspoon Salt to taste
Roasted Butternut Squash:
- 1 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (I used butternut squash that was 7 inches long).
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- ½ teaspoon ground cinnamon
Other Ingredients:
- ½ cup pumpkin seeds
- 1 cup pecan halves
- ½ cup dried cranberries
- 4 oz feta cheese crumbled
- ½ cup pomegranate arils optional
Dressing
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons extra virgin olive oil
Instructions
Roast Brussels sprouts
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Preheat oven to 400 F. Line the baking sheet with parchment paper.
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In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
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Add Brussels sprouts cut sides down onto a parchment paper-lined baking sheet, and roast in the oven at 400 F for about 20-25 minutes. The cut sides should be nicely and partially charred but not blackened (see my photos).
Roast butternut squash
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Preheat oven to 400 F. Line the baking sheet with parchment paper.
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In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
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Place butternut squash in a single layer on the baking sheet. Roast for 20-25 minutes, until softened.
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Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets or on one large baking sheet at the same time, on the same rack or on different racks.
Toast pecans
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Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get slightly darker in color.
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Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterward.
Plump up dried cranberries
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To plump dried cranberries, soak them in hot boiling water for about 3 minutes in a small heat-proof bowl or cup. You can microwave the water to heat it. Drain well.
Make salad dressing
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In a small bowl, tall cup, or a mason jar, combine salad dressing ingredients. Whisk with a fork until emulsified. You can double the dressing if you like more dressing in your salad.
Assembly
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In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, pumpkin seeds, and dried cranberries, and mix to combine.
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Top with crumbled feta cheese and pomegranate seeds (optional). Drizzle with the salad dressing.
Notes
Looking for more Thanksgiving side dishes ?
- I’ve put together a comprehensive collection of 60 Thanksgiving side dishes , organized by ingredient. It’s the perfect resource for quick holiday inspiration, and these sides are also ideal for Christmas and New Year’s Eve celebrations.
Looking for a complete Thanksgiving menu?
- Don’t miss my 50 Best Thanksgiving Recipes (The Complete Holiday Menu), which covers it all: fall-inspired appetizers, side dishes, salads, main courses, pasta dishes, desserts, and even breakfast ideas. This curated holiday menu features time-tested, reader-favorite Thanksgiving recipes that have been popular for years (I’ve been sharing recipes since 2012).
Nutrition
