Step-by-step instructions

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, toss the butternut squash and halved Brussels sprouts with olive oil, salt, and pepper until coated evenly.
3. Roast the vegetables in the oven for 20–25 minutes. Remember to flip them halfway through for even cooking until everything is tender and caramelized.
4. In a dry skillet over medium heat, toast the pecans for 2–3 minutes until they become fragrant. Remove from the heat and let them cool.
5. In a small bowl, whisk together the honey, lemon juice, olive oil, and a pinch of salt until thoroughly mixed.
6. In a large serving bowl, combine the roasted vegetables, toasted pecans, dried cranberries, and crumbled feta cheese. Drizzle with the dressing and gently toss to coat everything evenly.
7. Serve the salad warm or at room temperature as a nutritious side dish or light meal.

Best ways to enjoy it

This Roasted Butternut Squash and Brussels Sprouts Salad can stand alone as a light lunch or be paired beautifully with grilled chicken or fish for a complete meal. You might also consider serving it alongside a hearty grain like quinoa or farro for added texture and nutrition. For a touch of elegance, serve it on a large platter garnished with a sprig of fresh herbs.

How to store

Leftovers of this delightful salad can be stored in the refrigerator in an airtight container for up to 3 days. If you want to keep the salad fresh, store the dressing separately and combine it just before serving. While it’s best enjoyed freshly made, you can also reheat the roasted vegetables gently in the microwave or a skillet on low heat to enjoy them warm again.

Helpful cooking tips

For the best flavor, make sure to roast the butternut squash and Brussels sprouts until they are nicely caramelized—this enhances their natural sweetness. Toasting the pecans is a critical step, so keep an eye on them to avoid burning. Finally, don’t skip on the dressing; a well-balanced dressing elevates the entire dish and brings all the flavors together.

Creative twists

Looking to mix things up? Consider adding cooked quinoa or brown rice for extra protein. You can also use different cheeses—like blue cheese or a vegan alternative—for a unique flavor profile. For an added crunch, sprinkle some pumpkin seeds on top or incorporate spices like smoked paprika or cayenne for a kick.

FAQ

1. How long does this recipe take to prepare?

This recipe takes approximately 40–50 minutes from start to finish, including prep and cooking time.

2. Can I make this salad ahead of time?

Yes, you can prep the roasted vegetables and dressing a day in advance. Just assemble the salad and add the dressing right before serving.

3. What can I use instead of feta cheese?

If you’re not a fan of feta, goat cheese, or even crumbled cotija cheese work as great alternatives. For a dairy-free version, consider using a vegan cheese crumb.

4. How do I prevent the Brussels sprouts from becoming soggy?

Make sure to space the Brussels sprouts out on the baking sheet. Overcrowding can lead to steaming rather than roasting, making them soggy instead of crispy.