Warm Brussels Sprouts and Delicata Squash Salad with Maple Vinaigrette

Finally, a salad! I don’t know about you, but after all the holiday food the past couple of months I’m ready to get back to basics and eat more salads.

I’ll admit, I usually neglect salads in the colder months. But this warm brussels sprouts salad just screams cozy winter. Crispy roasted brussels sprouts, delicata squash, and bacon are tossed with dried cranberries, toasted pecans, and tangy maple vinaigrette. Every bite is bursting with enough flavor to cure any winter salad boredom! 

Why this warm brussels sprouts salad is so good

It’s so easy. All you really need to make this recipe is about 30 minutes, and one sheet pan to roast everything on!

It’s compliant with almost any diet. Gluten-free, dairy-free, paleo, whole30 and can easily be adapted for AIP by simply omitting the nuts! 

This recipe is perfect for meal prep. Great as a side, and a delicious and nourishing meal with some sliced chicken tossed right in. This would also be wonderful as a Thanksgiving side dish! 

You can customize it! This salad is truly so versatile. Make it vegan by omitting the bacon. Sweet potatoes and butternut squash can be used instead of delicata. Substitute the pecans for pistachios or walnuts. Or switch it up by using dried cherries or dates instead of cranberries. 

Ingredients you will need

Brussels sprouts and delicata squash- Crispy roasted brussels sprouts and sweet delicata are the star of the show!

Bacon-crispy bacon pieces add a nice smoky flavour to the brussels sprouts. Use sugar free bacon for whole30. 

Dried cranberries-these whole dried cranberries add sweetness and texture to the salad but you can use whatever kind you have on hand. 

Toasted pecans-adds texture and a buttery flavor to the dish. 

Green Apple-balances out the savory flavors and adds some crunch!

Shallot-brightens up the salad. 

For the dressing you will need, apple cider vinegar, maple syrup, olive oil, and dried thyme.

How to make this brussels sprout salad

Preheat the oven to 425 F and line a baking sheet with parchment paper.

Cook the bacon. Place the bacon pieces on the lined baking sheet and bake in the oven for 12-15 minutes until crispy and cooked through.

While the bacon is cooking, prepare the rest of the ingredients. 

Chop the vegetables. Cut the brussels sprouts into quarters, and slice the delicata squash into thin slices. 

Chop the bacon. When the bacon is fully cooked, remove from the oven and place on a paper towel lined plate to cool. Reserve the bacon fat. Once cool, chop into bite size pieces. 

Roast in the oven. Add the brussels sprouts to the sheet pan along with the delicata squash, toss with salt and 2 tbs of the reserved bacon fat and roast for 30-40 minutes until soft and tender. 

Make the vinaigrette. Once the vegetables are cooked, remove from the oven and allow to cool while making the vinaigrette. Add the apple cider vinegar, olive oil, maple syrup, and dried thyme to a mason jar and shake to combine. You can also do this step in a bowl. 

Assemble the salad. Pour the vinaigrette over the roasted brussels sprouts and delicata squash. Add the apple, cranberries, pecans, bacon pieces, and shallot. Stir the ingredients until well combined and transfer to a serving dish. Enjoy! 

Storing warm brussels sprouts salad

This brussels sprouts salad stores well in an airtight container in the refrigerator for 3-4 days. Serve cold, or reheat in the microwave or a skillet over low heat.

As always, if you try this recipe let me know in the comments below and share a photo on Instagram. I can’t wait to see your creations!

Looking for more recipes? You’ll love:

Beef, Bacon and Chive Skillet Dinner

Green Bean Casserole

Turkey Pot Pies with Sweet Potato Topping

Print

Warm Brussels Sprouts and Delicata Squash Salad with Maple Vinaigrette

  • Author: Molly Leavitt
  • Prep Time: 10 min
  • Cook Time: 30
  • Total Time: 40 mins
  • Yield: 46 servings 1x
  • Category: salad
  • Method: roasting
  • Cuisine: american
  • Diet: Gluten Free

Ingredients

Scale

2 lbs brussels sprouts, quartered

6 pieces bacon

1 small delicata squash, thinly sliced

1 small green apple, diced

1 small shallot, thinly sliced

½ c toasted pecans (omit for AIP)

⅓ c dried cranberries

½ tsp salt

 

For the vinaigrette 

¼ c olive oil

3 Tbs apple cider vinegar

1 Tbs maple syrup

½ tsp dried thyme

¼ tsp salt

 

Instructions

  1. Preheat the oven to 425° F and line a baking sheet with parchment paper.
  2. Place the bacon pieces on the parchment  lined baking sheet and bake in the oven for 12-15 minutes until crispy and cooked through. 
  3. When the bacon is fully cooked, remove from the oven and place on a paper towel lined plate to cool. Reserve the bacon fat. Once cool, chop into bite size pieces. 
  4. Add the brussels sprouts to the sheet pan along with the delicata squash, toss with salt and 2 tbs of the reserved bacon fat and roast for 30-40 minutes until soft and tender. 
  5. Once the vegetables are cooked, remove from the oven and allow to cool while making the vinaigrette.
  6. Add the apple cider vinegar, olive oil, maple syrup, dried thyme and salt to a mason jar and shake to combine.
  7. Pour the vinaigrette over the roasted brussels sprouts and delicata squash. Add the apple, cranberries, pecans, bacon pieces, and shallot. Stir the ingredients until well combined and transfer to a serving dish. Enjoy! 

Keywords: brussels sprouts, warm salad, paleo, gluten-free

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