Brussels Sprouts and Butternut Squash Salad

This chunky fall salad not only offers a unique blend of sweet and tart flavors, it's also a beautiful visual accompaniment to a holiday spread.
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  • Total: 1 hr 5 min
  • Prep: 40 min
  • Cook: 25 min
  • Yield: 8 servings
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1 lbs. (4 cups) whole Brussels sprouts

1 lbs. (4 cups) cubed butternut squash

2 cups cherry tomatoes

2 cups sliced red onion

1/2 cup freshly squeezed orange juice

1/4 cup olive oil

2 Tbsp. vinegar

2 tsp. honey

1 tsp. mustard

Salt and pepper


  1. Preheat oven to 350°F. Place Brussels sprouts and butternut squash in a mixing bowl and toss with olive oil. Season with salt and pepper and place in the oven for 25 minutes, then let cool. In a separate bowl, add onions and cherry tomatoes. When Brussels sprouts and butternut squash have cooled, add to mixture. Mix together the vinaigrette and toss with Brussels sprouts.