Roasted Brussels Sprouts, Butternut Squash & Pecan Harvest Salad

Thanksgiving is almost here, and this side dish is one of my family’s yearly favorites! It’s a little different from your traditional veggie sides — colorful, cozy, and bursting with flavor. It pairs perfectly with turkey and makes amazing leftovers.

This dish brings together so many nourishing ingredients:

• Brussels sprouts — a fiber-rich cruciferous veggie that supports liver detox and hormone balance.

• Butternut squash — full of vitamin A, beta-carotene, and fiber for immune and gut health.

• Pecans — provide healthy fats, fiber, and a satisfying crunch with a bit of plant-based protein.

• Organic maple syrup — adds a natural touch of sweetness without refined sugar.

• Unsweetened dried cranberries — for that tangy, festive pop of flavor without the added sugar.

It’s simple to make, gorgeous on the table, and guaranteed to be a repeat request each holiday season.

A healthy & delicious holiday side dish

Recipe

Ingredients

Servings: 6-8

Roasted Brussels Sprouts:

• 3 cups Brussels sprouts, ends trimmed, cut in halves

• 3 tablespoons olive oil

• ¼ teaspoon salt, or to taste

Roasted Butternut Squash:

• 1 ½ lbs butternut squash, peeled, seeded, and cubed into 1-inch cubes (about 4 cups uncooked)

• 2 tablespoons olive oil

• 3 tablespoons organic maple syrup

• ½ teaspoon ground cinnamon

Other Ingredients:

• 2 cups pecan halves

• 1 cup unsweetened dried cranberries

• 2–4 tablespoons organic maple syrup (optional, for added sweetness)

Instructions

1. Roast the Brussels Sprouts:
Preheat oven to 400°F. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil. Trim ends and halve the Brussels sprouts. In a bowl, toss with remaining olive oil and salt. Spread cut side down on the baking sheet and roast for 20–25 minutes, flipping during the last 5–10 minutes for even browning. The cut sides should be golden and crisp but not burnt.

2. Roast the Butternut Squash:
In a bowl, toss cubed squash with olive oil, maple syrup, and cinnamon.
Spread evenly on a greased, foil-lined baking sheet.
Roast for 20–25 minutes, turning halfway through, until soft and caramelized.
(You can roast both the Brussels sprouts and squash at the same time on separate pans.)

3. Toast the Pecans:
Preheat oven to 350°F. Line a baking sheet with parchment paper and toast pecans for about 5 minutes, checking frequently — they brown quickly!

4. Assemble:
In a large bowl, combine roasted Brussels sprouts, butternut squash, pecans, and unsweetened cranberries. Toss gently to mix.
(Optional) Drizzle with 2–4 tablespoons maple syrup for added sweetness, to taste.

Serve warm or at room temperature.
It’s nourishing, colorful, and delicious — a side dish that feels just as good as it tastes.

Happy Thanksgiving! I hope you enjoy this one!