Roasted Brussels Sprouts Salad with Sweet Potatoes & Butternut Squash

Combine tender Brussels sprouts with winter root vegetables like butternut squash and sweet potatoes in a flavorful Dijon mustard dressing to make this Roasted Brussels Sprouts Salad. This is the perfect warm salad for winter that’s flavorful, filling, and cozy.

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If you have 30 minutes and an oven, then you have time to make this delicious salad! The shredded Brussels sprouts are an earthy and tender base topped with sweet butternut squash and sweet potatoes. A zesty Dijon dressing brings all the flavors together into a delightful side dish.

If you like Brussels sprouts recipes, you will love this Brussels sprouts hash with sausage and apple, and these bacon apple Brussels sprouts!

Why You’ll Love This Recipe

• Warm and Hearty: Who says salads aren’t for winter?! This warm Brussels sprouts salad is the perfect comforting dish to go with a stew or top it with protein and turn it into a meal!
• Low-Calorie, Vegan, and Paleo: Not only is this dish low in calories, but it’s also vegan and great for those on the Paleo diet. 
• Ready in 30 Minutes: This is a great dish for busy nights or meal prep because it only takes 30 minutes to roast the vegetables in the oven! 

Ingredients

• Sweet Potatoes: This root vegetable is high in fiber and nutrient-dense, so they will help you feel full and fueled, without adding a lot of calories.
• Butternut Squash: This fall and winter squash is packed with antioxidants and also has a high fiber content. The sweet flavor pairs well with a variety of more bitter veggies, like Brussels sprouts and kale.
• Brussels Sprouts: These mini cabbages are also high in fiber and full of nutrients that will help you feel satisfied. They can be slightly bitter, but roasting shredded Brussels sprouts helps them taste a little sweeter and tender.
• Olive Oil: Some extra virgin olive oil acts as the fat component of the recipe. You can use another neutral oil, like avocado oil if you prefer.
• Dijon Mustard: A little bit of Dijon mustard adds a punch of spiciness and bold flavor to the dressing that perfectly complements the roasted veggies.
• Red Pepper Flakes: Spice up your veggies with a sprinkle of red pepper flakes in addition to salt and pepper. You can skip this if you aren’t a fan of spiciness.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations & Dietary Modifications

• A Splash of Acidity: Add a bit of brightness to the dressing with a bit of lemon juice or vinegar. The acidity helps balance the sweet and bitter flavors in the other ingredients. 
• Turn It Into a Meal: Elevate this Brussels sprout salad recipe to a full meal by adding protein like chicken, turkey, or fish to it. You can also use plant-based protein like quinoa, barley, orzo or lentils to make this salad more filling. My lentil Brussels sprouts sweet potato salad is a similar recipe made with lentils.
• Mix in More Veggies: Add more roasted winter vegetables like carrots, beets, or parsnips to your salad to give it even more flavor. This dish also tastes amazing mixed with kale, red onion, or chopped red apple.
• Add Cheese and Toppings: Add a touch of creaminess, crunch, or sweetness and mix in crumbled goat cheese, feta cheese, dried cranberries, or sliced almonds to your salad. 

How to Make Roasted Brussels Sprouts Salad

This delightful fall Brussels sprouts salad is warm and hearty. It’s a great way to get in your veggies and enjoy a salad, even when it’s chilly outside. All you need for this recipe is a large baking sheet lined with parchment paper and an oven preheated to 400°F.

Step 1: Roast the Vegetables. Place the chopped butternut squash, sweet potato, and Brussels sprouts on the lined baking sheet and spray them with a little cooking spray. Sprinkle the crushed red pepper flakes, salt, and pepper over the veggies. Roast the vegetables for 30 minutes at 400°F. Be sure to stir them every 10 minutes. 

Step 2: Make the Dressing. While the vegetables roast, whisk together the Dijon mustard and olive oil in a small bowl. 

Step 3: Toss the Vegetables. Once the vegetables are roasted, remove them from the oven and toss them in the dressing, then serve the salad hot with a protein-heavy main course, like crockpot pot roast. 

Expert Tips

• Shred Your Brussels Sprouts: For this recipe, you can purchase whole Brussels sprouts and use a knife to cut them into thin strips. You could also remove the stems and pulse them in a food processor a few times. Personally, I prefer to purchase shaved sprouts at the store and save myself some prep time or I use a vegetable chopper.
• Pat Your Sprouts Dry: After you rinse and chop your sprouts, use a paper towel or a clean kitchen towel to pat them dry. Soaking up the excess water helps the sprouts to crisp up in the oven instead of steaming.
• Space Out the Veggies: Be sure to space your chopped vegetables out on the baking sheet to ensure each piece roasts evenly and caramelizes around the outside. 
• Storing: Keep leftovers in an airtight container for up to 5 days. If possible, store the dressing and leftover vegetables separately to preserve the texture. You can enjoy leftovers cold or reheat them for about 60 seconds in the microwave to enjoy them warm.e

Serving Suggestions

This delicious, healthy Brussels sprouts salad makes a great side dish for holiday meals or cozy winter dinners. You can also prep it ahead of time and enjoy it for lunch during the week. The warmth of the meal is so comforting during the cold months, and the flavor can’t be beat. This will be a hit with all of your guests, or just yourself!

• Make these Brussels sprouts for the holidays and serve them with a healthy green bean casserole or my healthy stovetop stuffing.
• If you make this salad as part of your weekly meal prep, consider prepping it with this healthy pulled pork for the protein because it doesn’t add much additional work. 

Recipe FAQs

More Delicious Winter Vegetable Recipes

Sides

Brussels Sprouts Casserole

Dinner

Turkey Stuffed Acorn Squash

Soup

Butternut Squash and Sweet Potato Soup

Breakfast

Butternut Squash Spinach Breakfast Bake

If you tried this Roasted Brussels Sprouts Salad recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.