A cozy blend of roasted Brussels sprouts, caramelized butternut squash, and crisp greens tossed in creamy Caesar dressing. Perfect for fall gatherings or as a side to your favorite poultry recipes. Uncover the full recipe.
Table of Contents
Winter Butternut Squash Brussels Sprouts Caesar Salad
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A cozy winter salad with roasted Brussels sprouts, caramelized butternut squash, and creamy Caesar dressing perfect for fall and holiday tables.
Ingredients
3 cups butternut squash, peeled and cubed
3 cups Brussels sprouts, trimmed and halved
3 tablespoons olive oil
Salt and black pepper to taste
½ cup chopped dates
½ cup toasted walnuts or pecans
¼ cup shaved Parmesan cheese
2 cups kale or romaine (optional)
½ cup Caesar dressing (homemade or store-bought)
Instructions
1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper.
3. Roast for 25–30 minutes, flipping halfway, until tender and golden.
4. Toast walnuts or pecans in a dry skillet for 3–4 minutes until fragrant.
5. Combine roasted vegetables, chopped dates, and nuts in a large bowl.
6. Add kale or romaine if using, then drizzle with Caesar dressing.
7. Toss gently to coat, top with Parmesan, and serve warm or at room temperature.
Notes
Make it vegan by using dairy-free Caesar dressing and omitting Parmesan.
Add grilled chicken or roasted turkey for a complete meal.
Drizzle with balsamic glaze for extra flavor before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasted
- Cuisine: American
Ingredients
Below is the full list of ingredients to make the salad and dressing at home:
| Ingredient | Quantity |
|---|---|
| Butternut squash, peeled & cubed | 3 cups |
| Brussels sprouts, trimmed & halved | 3 cups |
| Olive oil | 3 tablespoons |
| Salt & black pepper | To taste |
| Chopped dates | ½ cup |
| Toasted walnuts or pecans | ½ cup |
| Parmesan cheese, shaved | ¼ cup |
| Romaine or kale (optional) | 2 cups |
| Caesar dressing (homemade or store-bought) | ½ cup |
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Prepare the vegetables: Toss cubed butternut squash and halved Brussels sprouts in olive oil, salt, and pepper. Spread evenly on the baking sheets.
- Roast until tender and golden, about 25–30 minutes. Flip halfway through for even browning.
- Toast the nuts: While the veggies roast, toast walnuts or pecans in a dry skillet over medium heat for 3–4 minutes until fragrant.
- Assemble the salad: In a large bowl, combine roasted squash, Brussels sprouts, chopped dates, and toasted nuts.
- Add greens (optional): Toss in kale or romaine for added freshness and crunch.
- Dress and toss: Pour in Caesar dressing and toss gently until evenly coated.
- Finish and serve: Top with shaved Parmesan and a sprinkle of cracked pepper. Serve warm or at room temperature.
Helpful Tips
- For extra flavor, drizzle the roasted vegetables with a touch of balsamic glaze before serving.
- Swap walnuts for almonds or pecans depending on your preference.
- To make this salad vegan, use a dairy-free Caesar dressing and skip the Parmesan.
- Add grilled chicken for a heartier meal version that pairs beautifully with fall flavors.
Conclusion
A Brussel Sprout and Butternut Squash Salad Recipe like this brings out the best of the season hearty, fresh, and deeply satisfying. Whether served as a main or alongside your favorite poultry, this salad’s nutty crunch and creamy Caesar notes create a balanced, memorable dish. Perfect for October gatherings, cozy dinners, or even holiday celebrations, it’s a modern seasonal classic worth keeping on your menu.
FAQ Section
What makes this salad a good fall side dish?
The combination of roasted butternut squash, Brussels sprouts, and nuts brings warmth and seasonal color, making it perfect for autumn and holiday tables.
Can I prepare this salad ahead of time?
Yes, roast the vegetables up to two days in advance. Store them separately and combine with dressing just before serving to maintain texture.
Is this salad suitable for a vegetarian diet?
Absolutely! Just ensure the Caesar dressing is vegetarian, as traditional recipes may contain anchovies.
Can I substitute other vegetables?
Yes, roasted sweet potatoes or carrots make great substitutes for butternut squash.