Butternut Squash Salad with shaved Brussels sprouts, pears, pomegranate, pecans, and Gorgonzola, drizzled with a maple-Dijon vinaigrette — a cozy fall side perfect for the holidays.
Fall Salad with Roasted Butternut Squash
Instead of roasting Brussels sprouts for salad, I thinly shave them so they stay crisp and firm, then toss them with sweet roasted butternut squash, juicy pear slices, tart and sweet pomegranate arils, crunchy nuts, and creamy Gorgonzola cheese. A bright maple-Dijon vinaigrette ties everything together with the perfect balance of tangy and sweet. Enjoy it as a holiday side dish or prep it ahead for lunches with your favorite protein.
Why This Fall Salad Works
If you don’t like Brussels sprouts, try them in a cold shaved Brussels sprout salad. Shredding softens the sprouts and creates a hearty base that’s a nice change from lettuce or kale. This is the salad I crave during this time of year! It’s so good, I wouldn’t change a thing.
- Versatile for Any Occasion: It holds up beautifully in the fridge, making it perfect for weeknights, meal prep, or even your Thanksgiving table.
- Colorful and Flavorful: Eat the rainbow with this vibrant salad filled with both soft and crunchy textures and a mix of sweet and savory flavors.
- Nutritious and Filling: Brussels sprouts and butternut squash are rich in fiber and a variety of vitamins and minerals.
If you love this recipe, you should also try my Shaved Brussels Sprout Salad with Pears and Pomegranate, which is sure to impress everyone at your next holiday meal.
Ingredients You Will Need
Below is everything you need for this easy fall salad. See the recipe card below for the exact measurements.
- Butternut Squash: To make peeling and cutting butternut squash easier, pierce it all over with a fork and microwave it for a few minutes to soften it. Then, peel, slice it in half, and remove the seeds before cubing.
- Olive Oil, Kosher Salt, and Black Pepper season the squash before roasting.
- Shaved Brussels Sprouts: Rinse the sprouts, trim the root ends, and cut them in half lengthwise. Then, thinly slice them vertically. You can also use a food processor’s slicing disk to shred them more quickly.
- Red Pear adds sweetness and color, but any pears will work.
- Pomegranate Arils for a tart crunch. Here’s how to cut a pomegranate without making a mess.
- Gorgonzola Cheese is an Italian blue cheese. If you can’t find it, use regular blue cheese.
- Pecans for crunchy protein. To enhance their flavor, toast them first in the oven at 350°F for 8 to 10 minutes, tossing halfway through.
- Maple-Dijon Vinaigrette contains olive oil, maple syrup, champagne or apple cider vinegar, and Dijon mustard. Minced shallot and grated garlic provide an aromatic contrast to the sweet and tangy components, while kosher salt and black pepper season it, bringing all the flavors together.
Time-Saving Tip
Cubing butternut squash, de-seeding a pomegranate, and shredding Brussels sprouts at home will result in the freshest ingredients, but it can be time- consuming. Buying pre-cut or pre-shredded options is a great shortcut.
How To Make This Fall Butternut Squash Salad
A little slicing, roasting, and mixing is all it takes to make this simple shaved Brussels sprout salad. See the recipe card at the bottom for printable directions.
- Roast the Butternut Squash: Toss the cubes with oil, salt, and pepper, then roast on a parchment-lined sheet pan at 425°F for 20 to 25 minutes.
- Make the Brussels Sprout Salad Vinaigrette by whisking all the ingredients in a serving bowl.
- Make the Salad: Toss the shredded Brussels sprouts with the dressing, then add the squash and toss again. Top with pears, pomegranates, pecans, and cheese.
Variations
I love this recipe just the way it’s written, but you can easily swap ingredients based on what you have or your dietary needs. Let me know in the comments what your favorite combination is!
- Butternut Squash: Roast sweet potato, delicata squash, or acorn squash instead.
- Brussels Sprouts: Try it with kale. Just make sure to massage it first with a little vinaigrette to soften it and make it easier to chew. You could even combine half kale and half sprouts.
- Pear: Use a Bartlett or Bosc pear, or a crisp red apple like Honeycrisp or Pink Lady.
- Pomegranates: Replace them with dried cranberries or dates.
- Cheese: Swap gorgonzola for goat cheese, feta, or shaved Parmesan. If you’re serving someone who is vegan or dairy-free, you can leave the cheese on the side, and those who want it can add it.
- Pecans: Walnuts, almonds, or pistachios would all work well. You can also leave them out to accommodate nut allergies or replace them with pepitas.
- Vinegar: I prefer the vinaigrette with apple cider or champagne vinegar, but white wine or balsamic vinegar would also work.
- Sweetener: Sub honey for maple syrup.
- Make it a main, and add diced chicken breasts, salmon, or leftover Thanksgiving turkey for extra protein.
Serving Suggestions
This easy shaved Brussels sprout salad with butternut and pears makes a great fall side dish for any weeknight dinner or holiday meal.
More Shaved Brussels Sprout Recipes You’ll Love
For more side dish ideas, check out these five delicious shredded Brussels sprout recipes to inspire your next meal!
Yield: servings
Serving Size: 1 cup
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Preheat the oven to 425F° and line a rimmed baking sheet with parchment paper.
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Add the butternut squash to the prepared baking sheet and toss with the olive oil, salt and pepper. Transfer to the oven and roast until the squash is tender and brown in places, about 20-25 minutes. Flip halfway through.
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In the meantime, make the vinaigrette. Add all of the ingredients to a serving bowl and whisk to combine. Set aside until ready to use.
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To assemble the salad, add the Brussels sprouts to the serving bowl with the dressing; toss to combine. Add the squash and toss again.
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Top with the sliced pear, pomegranate arils, pecans, and cheese.
Last Step:
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- dressing makes about ½ cup
- salad makes about 10 cups (1 cup per serving)
Serving: 1 cup, Calories: 180.5 kcal, Carbohydrates: 18.5 g, Protein: 4 g, Fat: 11 g, Saturated Fat: 2 g, Cholesterol: 2.5 mg, Sodium: 199 mg, Fiber: 4.5 g, Sugar: 8 g
FAQ
Yes, you can shred the Brussels sprouts up to 2 days early, which makes this salad perfect for meal prep and serving to guests. Most of the ingredients, such as the butternut squash, pomegranate arils, and maple vinaigrette, can be prepared in advance. Just store them separately in airtight containers in the
fridge.
Assemble the salad a couple of hours before guests arrive. Wait to slice the pear and add the pecans until just before serving.
One of the best things about shredded Brussels sprout salads is that they hold up much better than leafy green salads. If you make too much salad, refrigerate any leftovers for up to 2 days. You might need to toss any mushy pears, but you can add more right before eating.
If you want to take it with you on the go, toss all the ingredients except the pear and pecans with the vinaigrette and store in 2-cup airtight containers. Before serving, add the sliced pears and pecans. You can also wait to add the dressing if you prefer; it’ll help keep things fresher for longer.
