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A dish of roasted brussel sprouts and butternut squash with cranberries and pecans

Butternut Squash and Brussel Sprout Maple Salad

  • Author: Macaroniebites
  • Total Time: 50 Minutes
  • Yield: 5-6 Servings 1x


This Butternut and Brussel Maple Salad is insanely easy and the perfect dish to take to Thanksgiving, a Friends-giving or just to a dinner with you in-laws! No matter where you’re bringing it, it’s bound to impress!



Brussel Sprouts (Buy the already cut in half to make life easier)

Butternut Squash (Buy the already chopped up to make life EVEN easier)

Dried Cranberries


Maple Syrup

Salt + pepper + Cinnamon

Amount of ingredients depends on how many you’re serving. I did equal parts brussels and butternut squash and about 1/2 cup mix of cranberries and pecans for every 2 cups of veggies. But if you want more cranberries and pecans by all means add a ton!

For The Dressing:

Tahini 1/3C

Maple syrup 1/4C

Apple cider vinegar 1/4C

Measurements depends on how large your side dish is but you don’t want to drench the veggies! If the dressing is too thick you can thin with water!


  1. Pre-heat your oven to 400 degrees F.
  2. Toss brussels in oil of your choice (I used avocado) and salt and pepper.
  3. Spread evenly onto a foil covered baking sheet.
  4. Pop in oven for 35-40 minutes or until Brussels are tender.
  5. Toss butternut squash in maple syrup, coconut oil and cinnamon.
  6. Spread evenly onto a foil covered baking sheet and roast for 35-40 minutes or until tender (this time will vary on how large your butternut squash pieces are so keep a close eye on them).
  7. For the last 5 minutes that you’re roasting the veggies add the pecan and cranberry mixture to the pans and let them roast and caramelize.
  8. Take trays out and let cool.
  9. Add all ingredients to a large bowl and mix (gently)!
  • Prep Time: 10 Minutes
  • Cook Time: 40 Minutes

Keywords: SideDish, Thanksgiving, Fall, Recipe, ButternutSquash, BrusselSprouts, Savory