Maple-Glazed Brussels Sprouts Butternut Squash Salad Recipe – Easy & Delicious

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There’s something magical about the first crisp days of autumn when the leaves turn golden and our cravings shift toward warm, comforting flavors. This Maple-Glazed Brussels Sprouts and Butternut Squash Salad captures everything I love about fall cooking—the caramelized edges of roasted vegetables, the sweet-savory dance of maple and balsamic, and the satisfying crunch of toasted walnuts. I created this recipe after attending a Thanksgiving potluck where everyone brought traditional heavy casseroles, and I wanted something that felt festive yet refreshing.

This autumn salad recipe has become my go-to for every holiday gathering, and here’s why you’ll love it too: it’s stunning enough to serve as a gourmet centerpiece, yet simple enough for a weeknight dinner. The roasted Brussels sprouts and butternut squash develop irresistible caramelized edges while the maple balsamic glaze adds depth and complexity. Whether you’re searching for Thanksgiving salad ideas or need a show-stopping holiday side dish salad, this recipe delivers on flavor, texture, and visual appeal. Plus, it’s naturally vegetarian (with an optional bacon upgrade for meat lovers) and can be prepared partially ahead of time.

Key Recipe Information

Difficulty: Medium
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 6-8 people
Estimated Cost: Medium
Diet: Vegetarian (with optional bacon), Gluten-Free

Ingredients for the Maple-Glazed Brussels Sprouts and Butternut Squash Salad

For the Roasted Vegetables:

• 1 pound Brussels sprouts, trimmed and halved
• 1 medium butternut squash (about 2 pounds), peeled and cut into 3/4-inch cubes
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika

For the Maple Balsamic Glaze:

• 3 tablespoons pure maple syrup
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

For the Salad Assembly:

• 4 cups baby arugula or mixed spring greens
• 1 cup toasted walnuts, roughly chopped
• 8 ounces burrata cheese (or fresh mozzarella), torn into pieces
• 1/2 cup crumbled feta cheese
• 1/2 cup dried cranberries
• 6 slices bacon, cooked crispy and crumbled (optional)
• 2 tablespoons fresh thyme leaves
• Flaky sea salt for finishing

Equipment/Utensils Required

• 2 large rimmed baking sheets
• Parchment paper or silicone baking mats
• Large mixing bowl
• Small mason jar or bowl for dressing
• Chef’s knife and cutting board
• Vegetable peeler
• Large serving platter or bowl
• Whisk or fork

Recipe Preparation: Detailed Steps

Step 1: Preheat and Prepare

Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper or silicone mats. This high temperature is crucial for achieving those beautiful caramelized edges on your vegetables that make this roasted Brussels sprouts salad truly exceptional.

Step 2: Prep the Vegetables

Trim the Brussels sprouts by cutting off the stem end and removing any yellow or damaged outer leaves, then slice them in half lengthwise. Peel the butternut squash using a sturdy vegetable peeler, cut it in half lengthwise, scoop out the seeds, and dice the flesh into uniform 3/4-inch cubes. Uniform sizing ensures even roasting—this is key for perfect texture.

Step 3: Season and Arrange

Place the Brussels sprouts on one baking sheet and the butternut squash on another (they roast at slightly different rates, so separating them gives you better control). Drizzle each sheet with olive oil, then sprinkle with salt, pepper, garlic powder, and smoked paprika. Toss everything with your hands to ensure every piece is well-coated. Arrange vegetables in a single layer without overcrowding—this allows them to roast rather than steam.

Step 4: Roast to Perfection

Place both baking sheets in the preheated oven. Roast the butternut squash for 25-30 minutes and the Brussels sprouts for 20-25 minutes, tossing halfway through cooking time. The squash should be tender with golden-brown edges, and the Brussels sprouts should have crispy, caramelized outer leaves. This roasting technique is what transforms an ordinary butternut squash salad with burrata into something extraordinary.

Step 5: Create the Maple Balsamic Glaze

While the vegetables roast, prepare your maple balsamic salad dressing. In a small mason jar or bowl, combine maple syrup, balsamic vinegar, Dijon mustard, and minced garlic. Seal and shake vigorously (or whisk) until combined. Add olive oil and shake again until the dressing is emulsified. Taste and adjust seasoning with salt and pepper. The balance of sweet maple and tangy balsamic is what makes this dressing unforgettable.

Step 6: Toast the Walnuts

If your walnuts aren’t pre-toasted, spread them on a small baking sheet and toast in the oven for 5-7 minutes until fragrant and lightly golden. Watch them carefully as they can burn quickly. Once toasted, roughly chop them. These walnut salad toppings add crucial crunch and nutty flavor that complements the creamy burrata beautifully.

Step 7: Prepare Optional Bacon

If you’re making the bacon and feta salad version, cook your bacon until crispy in a skillet over medium heat or in the oven. Drain on paper towels, then crumble once cooled. The smoky, salty bacon adds an incredible dimension, though this salad is equally spectacular as a gourmet vegetarian salad.

Step 8: Assemble the Warm Salad

On a large serving platter or in a wide, shallow bowl, create a bed of baby arugula or mixed greens. While the roasted vegetables are still warm (not hot), arrange them over the greens. The gentle warmth will slightly wilt the greens, creating that perfect warm fall salad texture.

Step 9: Add the Toppings

Tear the burrata cheese into generous pieces and distribute across the salad. Sprinkle the crumbled feta cheese, toasted walnuts, and dried cranberries throughout. If using bacon, scatter the crispy pieces over everything. The combination of creamy burrata, tangy feta, and crunchy walnuts creates layers of texture that make every bite interesting.

Step 10: Dress and Finish

Drizzle the maple balsamic glaze generously over the entire salad, making sure to get some on every component. Garnish with fresh thyme leaves and a sprinkle of flaky sea salt. Serve immediately while the vegetables are still slightly warm—this is when the flavors truly shine and the contrast between warm vegetables and cool, creamy cheese is most pronounced.

Chef’s Tips, Tricks, and Variations

Success Tips:

• Don’t overcrowd the pans: Vegetables need space to caramelize. If they’re touching too much, they’ll steam instead of roast, resulting in soggy vegetables instead of crispy, golden ones.
• Cut vegetables uniformly: This ensures everything cooks at the same rate and gives you consistent texture throughout the salad.
• Serve at the right temperature: This salad is best when the vegetables are still slightly warm but not piping hot, which would wilt the greens too much and cause the cheese to melt completely.

Variations to Try:

Make it vegan: Replace the burrata and feta with cashew cream cheese or your favorite dairy-free cheese alternative. The salad is so flavorful that it works beautifully even without cheese.

Protein boost: Add grilled chicken breast, pan-seared salmon, or chickpeas roasted with the vegetables to transform this side dish into a complete meal.

Nut alternatives: If you have a walnut allergy, substitute with pecans, almonds, or pumpkin seeds for that essential crunch.

Grain addition: Toss in 1-2 cups of cooked farro, quinoa, or wild rice to make this more substantial. This works particularly well for meal prep.

Different squash: Can’t find butternut? Sweet potato, delicata squash, or even roasted carrots work wonderfully. Check out my glazed carrots recipe for more inspiration on roasting root vegetables.

Storage and Make-Ahead:

Advance preparation: Roast the vegetables up to 2 days ahead and store them in airtight containers in the refrigerator. The dressing can be made up to a week in advance. When ready to serve, gently reheat the vegetables in a 350°F oven for 10 minutes, then assemble the salad.

Storage: Store leftover components separately. Roasted vegetables keep for 3-4 days refrigerated, dressing keeps for 1 week, and the assembled salad should be eaten the same day for best texture.

Freezing: The roasted vegetables can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat before serving. Don’t freeze the assembled salad or cheese.

Serving Suggestions:

This holiday side dish salad pairs beautifully with numerous main courses. Serve it alongside cranberry orange glazed turkey for Thanksgiving, or pair it with my cranberry turkey stuffing balls for an all-autumn feast. It also works wonderfully with roasted chicken, grilled steak, or as part of a vegetarian holiday spread.

For a complete fall menu, start with my cheddar garlic herb potato soup, serve this salad as a side, and finish with cherry cheesecake puppy chow for dessert.

Nutritional Information

Per Serving (based on 8 servings):

• Calories: 385
• Protein: 12g
• Carbohydrates: 32g
• Dietary Fiber: 6g
• Sugars: 14g
• Fat: 26g
• Saturated Fat: 7g
• Cholesterol: 25mg
• Sodium: 420mg
• Vitamin A: 180% DV
• Vitamin C: 90% DV
• Calcium: 15% DV
• Iron: 12% DV

Note: Nutritional values are approximate and vary based on specific ingredients used. Values include burrata and feta but not optional bacon.

Why This Autumn Salad Recipe Works

The genius of this maple-glazed Brussels sprouts and butternut squash salad lies in its perfect balance of flavors and textures. The Brussels sprouts bring a slight bitterness that’s balanced by the sweet butternut squash and maple glaze. The balsamic adds acidity that cuts through the richness of the cheese, while the walnuts provide crucial textural contrast to the tender roasted vegetables.

What makes this truly exceptional as a warm fall salad is the temperature play—serving the vegetables while still slightly warm creates a more complex eating experience than a standard cold salad. The warmth releases the aromatics and softens the creamy burrata just enough to create pockets of silky richness throughout the dish.

This recipe has earned its place in my regular rotation because it’s impressive enough for company yet easy enough for family dinners. The components can be prepped ahead, making it perfect for busy holiday schedules when you need make-ahead Thanksgiving salad ideas that don’t sacrifice flavor or presentation.

Whether you’re cooking for vegetarians or meat lovers, this versatile salad accommodates everyone. The optional bacon transforms it into a hearty bacon and feta salad for those who want more protein, while keeping the base vegetarian ensures it works for any dietary preference.

Frequently Asked Questions

Conclusion

This Maple-Glazed Brussels Sprouts and Butternut Squash Salad represents everything I love about fall cooking—seasonal vegetables prepared simply to showcase their natural flavors, elevated with a few carefully chosen ingredients that create something truly special. The combination of caramelized vegetables, creamy cheese, crunchy walnuts, and that irresistible maple balsamic glaze makes this more than just a salad—it’s a celebration of autumn’s bounty.

Whether you’re planning your Thanksgiving menu, looking for a stunning holiday side dish salad, or simply want to enjoy a gourmet vegetarian salad that tastes as good as it looks, this recipe delivers. The best part? Despite its impressive presentation, it comes together in under an hour with mostly hands-off roasting time.

I’d love to hear how this recipe works for you! Have you tried it with the bacon, or do you prefer the vegetarian version? What variations have you created? Please leave a comment below with your experience, questions, or creative adaptations. And if you love this recipe, share it on social media using the buttons below—your friends will thank you when they taste it!

For more autumn recipe inspiration, follow me on Pinterest where I share seasonal cooking ideas, tips, and beautiful food photography. And don’t forget to check out my other fall favorites like Mexican noodle soup and Thai chicken soup for cozy dinner ideas as the weather cools down.

Happy cooking, and here’s to making every meal a little more special!

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