Butternut squash, shaved Brussels sprouts, ripe pears, jewel-like pomegranate arils, toasted pecans, and crumbled Gorgonzola come together in a bright, maple-Dijon vinaigrette to make a cozy fall salad. Crisp, colorful, and full of contrasting textures and flavors, this dish works beautifully as a holiday side or a make-ahead lunch with your favorite protein.
Fall Salad with Roasted Butternut Squash
Rather than roasting Brussels sprouts, this recipe keeps them raw and thinly shaved so they stay crisp and substantial. Tossed with sweet roasted butternut squash, thin pear slices, tart pomegranate arils, crunchy pecans, and creamy Gorgonzola, the salad is finished with a maple-Dijon vinaigrette that balances sweet and tangy notes. Serve it as a holiday side dish or prepare it ahead for portable lunches paired with grilled chicken, salmon, or leftover turkey.
Why This Fall Salad Works
Shaved Brussels sprouts make a great alternative to lettuce or kale: they’re sturdy, slightly nutty, and hold dressing well. Combined with roasted squash and seasonal fruit, the result is a satisfying salad that’s colorful, textural, and nutrient-dense—ideal for autumn meals and holiday spreads.
- Versatile: Holds up well in the refrigerator, making it ideal for weeknight dinners, meal prep, and festive tables.
- Colorful and textured: A vibrant combination of soft and crunchy elements and sweet and savory flavors.
- Nutrient-dense: Brussels sprouts and butternut squash are high in fiber and vitamins, while pecans add healthy fats and crunch.
Ingredients You Will Need
Below are the main ingredients for this easy fall salad. See the recipe card later in the article for exact measurements and a printable version.
- Butternut squash: Pierce and microwave a whole squash briefly to soften the skin if you want an easier peel, then cube and roast.
- Olive oil, kosher salt, black pepper: Simple seasoning for roasting the squash.
- Shaved Brussels sprouts: Rinse, trim, and thinly slice lengthwise; a mandoline or a food processor slicing disk speeds this up.
- Pear: Red or firm pears give sweetness and a pleasant texture contrast.
- Pomegranate arils: Add tart bursts of flavor and jewel-like color.
- Gorgonzola: Crumbled Italian blue cheese; goat cheese, blue cheese, or shaved Parmesan can be used instead.
- Pecans: Toast briefly to bring out the flavor, or substitute walnuts, almonds, or pepitas.
- Maple-Dijon vinaigrette: Olive oil, maple syrup, champagne or apple cider vinegar, Dijon mustard, minced shallot, grated garlic, kosher salt, and black pepper create a bright dressing that ties the salad together.
Time-Saving Tip
Preparing the squash, pomegranate, and shredded sprouts at home gives the freshest results, but to save time buy pre-cut squash or pre-shredded Brussels sprouts. Store components separately and toss just before serving for the best texture.
How To Make This Fall Butternut Squash Salad
A little slicing, roasting, and tossing is all it takes. The steps below outline the process, and a full recipe card with quantities is included further down.
- Roast the butternut squash: Toss cubes with oil, salt, and pepper, and roast on a parchment-lined sheet pan at 425°F until tender and browned around the edges, about 20–25 minutes, flipping halfway through.
- Whisk the vinaigrette: Combine olive oil, maple syrup, vinegar, Dijon, minced shallot, grated garlic, salt, and pepper in a bowl and whisk until emulsified.
- Assemble the salad: Toss the shaved Brussels sprouts with the vinaigrette, add the roasted squash and toss again. Top with pear slices, pomegranate arils, toasted pecans, and crumbled Gorgonzola.
Variations
This salad is easy to adapt based on what you have or dietary preferences. Try these swaps:
- Winter squash: Substitute sweet potato, delicata, or acorn squash for butternut.
- Greens: Use massaged kale or a mix of kale and shaved sprouts for a heartier base.
- Fruit: Bartlett or Bosc pears, or a crisp apple like Honeycrisp, work well in place of red pear.
- Sweet elements: Dried cranberries or chopped dates can replace pomegranate arils.
- Cheese: Swap Gorgonzola for goat cheese, feta, or shaved Parmesan; leave cheese on the side to accommodate dairy-free guests.
- Nuts: Walnuts, almonds, or pistachios are good alternatives; use pepitas or omit nuts for allergies.
- Vinegar & sweetener: White wine or balsamic vinegar can be used; honey is a fine substitute for maple syrup.
- Turn it into a main: Add diced roasted chicken, baked salmon, or sliced turkey for extra protein.
Serving Suggestions
This shaved Brussels sprout salad with roasted butternut and pears is an ideal fall side for weeknight dinners or holiday meals. It pairs especially well with roasted or grilled proteins such as chicken cutlets, pork chops with Dijon herb sauce, whole roasted chicken with lemon and rosemary, or baked salmon.
Butternut Squash Salad with Brussels Sprouts and Pears — Recipe Card
Butternut Squash Salad with Brussels Sprouts and Pears
A cozy fall salad of shaved Brussels sprouts, roasted butternut squash, pears, pomegranate arils, pecans, and Gorgonzola, finished with a maple-Dijon vinaigrette.
Yield: 10 servings (about 1 cup each)
Serving size: 1 cup
Calories: 180.5 kcal per serving • Protein: 4 g • Carbs: 18.5 g • Fat: 11 g • Fiber: 4.5 g
Prep: 25 mins • Cook: 20 mins • Total: 45 mins
Equipment
- Large rimmed sheet pan
Ingredients
- 3 cups cubed butternut squash
- 2 teaspoons extra virgin olive oil (for roasting)
- ½ teaspoon kosher salt (for roasting)
- ¼ teaspoon freshly ground black pepper (for roasting)
- 1½ pounds Brussels sprouts, trimmed and thinly sliced
- 1 red pear, cored and thinly sliced
- ½ cup pomegranate arils
- ⅓ cup Gorgonzola, crumbled (or goat cheese/blue cheese)
- ¼ cup pecans, toasted
For the vinaigrette
- 5 tablespoons extra virgin olive oil
- 2 tablespoons pure maple syrup
- 3 tablespoons champagne or apple cider vinegar
- ½ tablespoon Dijon mustard
- 2 tablespoons minced shallot
- 1 clove garlic, grated
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Place the butternut squash cubes on the prepared sheet, toss with 2 teaspoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until tender and browned in spots, 20–25 minutes, flipping once.
- While the squash roasts, whisk together the vinaigrette ingredients in a serving bowl and set aside.
- Add the shaved Brussels sprouts to the bowl with the dressing and toss to coat evenly.
- Add the roasted squash and toss gently. Top with sliced pear, pomegranate arils, toasted pecans, and crumbled Gorgonzola just before serving.
Notes
- The dressing yields about ½ cup.
- The finished salad yields about 10 cups (1 cup per serving).
- Make ahead: shred sprouts and roast squash up to 2 days in advance; store components separately and combine before serving. Add pear and pecans just before serving to retain texture.
FAQ
Yes. Shredded Brussels sprouts can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Prepare other components—roasted squash, pomegranate arils, and vinaigrette—ahead as well and combine when ready to serve.
Assemble the salad a couple of hours in advance if needed. For best texture, slice the pear and add toasted pecans shortly before serving.
Leftovers stored in an airtight container in the refrigerator will keep for up to 2 days. You may want to remove any softened pear slices and refresh with new fruit before serving.
Pack the dressed salad (without pear and pecans) in 2-cup airtight containers for grab-and-go meals. Add fresh pear slices and toasted pecans just before eating, or store the dressing separately to keep everything freshest for longer.