🎉 Introduction
Autumn is the season of color, warmth, and comfort — and nothing captures that better than a hearty, nutrient-packed Autumn Salad with Brussels Sprouts, Cranberries, Pecans, Beets, and Butternut Squash (or Sweet Potatoes). 🍂
This salad is a beautiful mix of roasted and raw textures, bringing together earthy roasted vegetables, tangy dried cranberries, crunchy toasted pecans, and tender greens. It’s sweet, savory, and a little tangy — the perfect balance for a cozy fall meal.
The roasted butternut squash (or sweet potatoes) adds a caramelized richness, while the beets bring vibrant color and earthiness. Shaved Brussels sprouts add crunch, and the cranberries brighten it all up with a pop of tart-sweet flavor. Tossed together with a simple olive oil vinaigrette, this salad is as nourishing as it is stunning.
It’s ideal for Thanksgiving, autumn dinner parties, or even meal-prepped lunches — healthy, satisfying, and bursting with seasonal flavor.
🧰 Equipment Needed
To make this stunning fall salad, gather the following tools:
- Baking sheet (for roasting vegetables)
- Mixing bowls
- Whisk
- Measuring spoons and cups
- Sharp knife
- Cutting board
- Tongs or salad servers
- Parchment paper (optional, for easy cleanup)
🛒 Ingredients
Here’s everything you’ll need to make this vibrant Autumn Salad with Brussels Sprouts, Cranberries, Pecans, Beets & Butternut Squash (or Sweet Potatoes):
For the Salad
- 1 ½ cups Brussels sprouts, trimmed and thinly sliced
- 1 ½ cups butternut squash (or sweet potatoes), peeled and cubed
- 2 medium beets, peeled and cubed
- ½ cup dried cranberries
- ½ cup pecans, roughly chopped or halved
- 3 cups mixed greens (such as spinach, arugula, or kale)
- 2 tablespoons olive oil (for roasting)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional Add-Ons
- ¼ cup crumbled feta or goat cheese for a creamy touch
- 1 small apple, thinly sliced, for sweetness
- 1 tablespoon fresh lemon juice for brightness
👩🍳 Directions
This Autumn Salad comes together easily with roasted vegetables, crunchy nuts, and a drizzle of tangy-sweet vinaigrette.
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Place the butternut squash (or sweet potatoes) and beets on a baking sheet lined with parchment paper.
- Drizzle with 2 tablespoons of olive oil, and season with salt and black pepper.
- Toss to coat and spread out in a single layer.
- Roast for 25–30 minutes, stirring halfway through, until tender and caramelized around the edges.
- Remove from oven and let cool slightly.
Pro Tip: Roast the beets on a separate side of the tray or a different sheet if you don’t want their color to bleed onto the other veggies.
Step 2: Prepare the Brussels Sprouts
- Trim the ends and remove any damaged leaves.
- Using a sharp knife or mandoline, thinly slice the Brussels sprouts into fine shreds.
- Add them to a large salad bowl.
Step 3: Toast the Pecans
- Heat a small skillet over medium heat.
- Add the pecans and toast for 2–3 minutes, stirring frequently until fragrant and slightly darker.
- Set aside to cool.
Step 4: Make the Dressing
- In a small bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper.
- Whisk until smooth and emulsified.
- Taste and adjust seasoning if needed — more vinegar for tang, more honey for sweetness.
Step 5: Assemble the Salad
- In the large bowl with Brussels sprouts, add the roasted vegetables, dried cranberries, and toasted pecans.
- Pour the dressing over the top.
- Toss gently to coat all ingredients evenly.
- Add the mixed greens and toss lightly again.
Optional: Top with crumbled feta or goat cheese for a creamy contrast.
Step 6: Serve
- Transfer to a large serving platter or individual bowls.
- Garnish with extra cranberries, pecans, or a drizzle of dressing.
- Serve immediately, or chill for 10 minutes for a refreshing twist.
🍽️ Servings & Timing
- Servings: 4–6
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: ~30–40 minutes
This salad is perfect as a light main course, side dish, or starter for any fall feast.
🧊 Storage & Reheating
This salad keeps well, making it ideal for meal prep or leftovers.
Refrigeration
- Store leftovers in an airtight container for up to 3 days.
- Keep the dressing separate until ready to serve for the best texture.
Freezing
- Not recommended — the roasted veggies and greens lose their texture when frozen.
Reheating
- The roasted vegetables can be reheated in the oven at 375°F (190°C) for 5 minutes if you prefer them warm.
🥄 Variations
Want to customize your Autumn Salad? Try these creative variations:
1. Warm Autumn Harvest Salad
- Toss the salad while the roasted vegetables are still slightly warm for a cozy comfort-food version.
2. Maple Dijon Dressing
- Replace honey with maple syrup and add a pinch of cinnamon to the dressing for extra fall flavor.
3. Cranberry Apple Crunch
- Add thin apple slices and pumpkin seeds for extra crunch and sweetness.
4. Vegan Version
- Skip the cheese and use maple syrup in the dressing. Add roasted chickpeas for extra protein.
5. Protein-Packed Option
- Top with grilled chicken, quinoa, or roasted tofu for a complete meal.
6. Nut-Free Alternative
- Replace pecans with toasted sunflower seeds or pumpkin seeds.
7. Roasted Garlic Vinaigrette
- Add one clove of roasted garlic to the dressing for a rich, mellow flavor.
❓ 10 FAQs
1. Can I use raw Brussels sprouts?
Yes — thinly shaved raw Brussels sprouts add crunch and freshness to the salad.
2. Can I substitute sweet potatoes for butternut squash?
Absolutely! Sweet potatoes work beautifully and caramelize just as well.
3. Can I use fresh cranberries?
You can, but dried cranberries add sweetness. If using fresh, roast them briefly with honey.
4. Can I make this salad ahead of time?
Yes — prepare all components ahead, store separately, and toss with dressing before serving.
5. Can I use pre-cooked beets?
Definitely! Vacuum-sealed cooked beets save time and work perfectly here.
6. What greens work best?
A mix of kale, arugula, and baby spinach gives the best balance of texture and flavor.
7. Can I make it without vinegar?
Yes — replace it with lemon juice for a lighter acidity.
8. How do I keep the roasted veggies crispy?
Let them cool slightly before mixing into the salad to avoid steaming the greens.
9. Can I make this salad nut-free?
Yes — use pumpkin or sunflower seeds for crunch instead of pecans.
10. What’s the best way to serve it?
Serve slightly warm or room temperature for the best flavor blend.
🏁 Conclusion
This Autumn Salad with Brussels Sprouts, Cranberries, Pecans, Beets, and Butternut Squash (or Sweet Potatoes) is a true celebration of fall — a perfect mix of colors, textures, and seasonal flavors. The sweet roasted vegetables pair beautifully with the tart cranberries and crunchy pecans, all brought together by a light honey vinaigrette that ties it all together.
It’s the kind of salad that’s hearty enough to stand on its own yet elegant enough to complement any main dish. Whether you’re planning a Thanksgiving menu or simply want a nutritious, comforting meal that highlights fall’s bounty, this salad is guaranteed to impress.
So roast, toss, and enjoy — one bite of this Autumn Salad, and you’ll fall in love with the season all over again.
Autumn Salad with Brussels Sprouts, Cranberries, Pecans, Beets & Butternut Squash | A Colorful Fall Harvest Bowl
Ingredients
Equipment
Method
- This Autumn Salad comes together easily with roasted vegetables, crunchy nuts, and a drizzle of tangy-sweet vinaigrette.
- Preheat your oven to 400°F (200°C).
- Place the butternut squash (or sweet potatoes) and beets on a baking sheet lined with parchment paper.
- Drizzle with 2 tablespoons of olive oil, and season with salt and black pepper.
- Toss to coat and spread out in a single layer.
- Roast for 25–30 minutes, stirring halfway through, until tender and caramelized around the edges.
- Remove from oven and let cool slightly.
- Pro Tip: Roast the beets on a separate side of the tray or a different sheet if you don’t want their color to bleed onto the other veggies.
- Trim the ends and remove any damaged leaves.
- Using a sharp knife or mandoline, thinly slice the Brussels sprouts into fine shreds.
- Add them to a large salad bowl.
- Heat a small skillet over medium heat.
- Add the pecans and toast for 2–3 minutes, stirring frequently until fragrant and slightly darker.
- Set aside to cool.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper.
- Whisk until smooth and emulsified.
- Taste and adjust seasoning if needed — more vinegar for tang, more honey for sweetness.
- In the large bowl with Brussels sprouts, add the roasted vegetables, dried cranberries, and toasted pecans.
- Pour the dressing over the top.
- Toss gently to coat all ingredients evenly.
- Add the mixed greens and toss lightly again.
- Optional: Top with crumbled feta or goat cheese for a creamy contrast.
- Transfer to a large serving platter or individual bowls.
- Garnish with extra cranberries, pecans, or a drizzle of dressing.
- Serve immediately, or chill for 10 minutes for a refreshing twist.
Notes
Yes — thinly shaved raw Brussels sprouts add crunch and freshness to the salad. 2. Can I substitute sweet potatoes for butternut squash?
Absolutely! Sweet potatoes work beautifully and caramelize just as well. 3. Can I use fresh cranberries?
You can, but dried cranberries add sweetness. If using fresh, roast them briefly with honey. 4. Can I make this salad ahead of time?
Yes — prepare all components ahead, store separately, and toss with dressing before serving. 5. Can I use pre-cooked beets?
Definitely! Vacuum-sealed cooked beets save time and work perfectly here. 6. What greens work best?
A mix of kale, arugula, and baby spinach gives the best balance of texture and flavor. 7. Can I make it without vinegar?
Yes — replace it with lemon juice for a lighter acidity. 8. How do I keep the roasted veggies crispy?
Let them cool slightly before mixing into the salad to avoid steaming the greens. 9. Can I make this salad nut-free?
Yes — use pumpkin or sunflower seeds for crunch instead of pecans. 10. What’s the best way to serve it?
Serve slightly warm or room temperature for the best flavor blend. 🏁 Conclusion This Autumn Salad with Brussels Sprouts, Cranberries, Pecans, Beets, and Butternut Squash (or Sweet Potatoes) is a true celebration of fall — a perfect mix of colors, textures, and seasonal flavors. The sweet roasted vegetables pair beautifully with the tart cranberries and crunchy pecans, all brought together by a light honey vinaigrette that ties it all together. It’s the kind of salad that’s hearty enough to stand on its own yet elegant enough to complement any main dish. Whether you’re planning a Thanksgiving menu or simply want a nutritious, comforting meal that highlights fall’s bounty, this salad is guaranteed to impress. So roast, toss, and enjoy — one bite of this Autumn Salad, and you’ll fall in love with the season all over again.
