One of my most requested recipes for fall and winter is this incredible roasted brussel sprout salad which combines the best seasonal veggies like brussel sprouts and butternut squash with other ingredients for a dish that is satisfying enough for a meal, yet equally qualified for a elegant Thanksgiving side dish. The ingredients get layered on platter at the end for a gorgeous presentation on any buffet or dining table. The best part? I’ve used pre-packaged veggies that are already chopped so there’s virtually no prep required – which translates to more time with your guests or enjoying your cocktail before they arrive!
In addition to the roasted brussel sprouts and squash, which gives a great caramelization to the veggies, this dish gets a sprinkle of crispy prosciutto crumbles, creamy goat cheese, tart cherries and crunchy nuts, so it really is the best of all tastes and textures: salty, sweet, tangy. I love that this brussel sprout salad only requires about 10 minutes of prep time and 20 minutes of cooking, so this is a pretty fast dish to put together.
I’ve teamed up with a few other bloggers to bring you some Thanksgiving recipe ideas for your holiday table. Check out their photos and links at the bottom of this post!
Roasted Brussel Sprout Salad with Maple Balsamic Glaze
- 1 Bag Fresh shaved Brussel sprouts (not frozen)
- 1 Bag Fresh butternut squash noodles (not frozen)
- 4 Slices Prosciutto
- 1/2 Cup Candied pecans or walnuts
- 1/2 Cup Dried cherries or cranberries
- 1 Oz Goat cheese, crumbled
- 2 tbsp maple syrup
- 1/2 Cup good aged balsamic vinegar
- olive oil
- salt & pepper
- Turn oven to 350 degrees.
- Lay prosciutto slices on parchment paper-lined baking sheet and bake for about 10 minutes, until browned and crispy.
- Turn oven up to 400 degrees.
- Spread Brussel sprouts and squash into one even layer on 2 separate baking sheets.
- Toss each with 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/4 teaspoon of pepper. Use hands to make sure it’s evenly seasoned.
- Roast for 8-12 minutes, watching that the Brussel sprout leaves don’t burn. You many need to rotate the baking sheets from top to bottom if you’re using one oven.
- For the Maple Balsamic Glaze, pour the maple syrup and balsamic vinegar into a saucepan. Bring to a boil, then turn down heat and simmer gently for about 10-15 minutes until thickened and reduced by about half.
- Prep your salad: Layer the ingredients on a platter starting with the squash, then Brussel sprouts. Crumble the prosciutto and sprinkle on top, followed by the candied nuts, dried cherries and goat cheese. Finally, finish with a drizzle of the maple balsamic glaze.
I sure hope you enjoy this brussel sprout salad recipe as much as I have. It’s now tradition in my family where I make this every year for Thanksgiving and there’s usually never any leftovers – so that has to tell you something!
For another cold-weather recipe that my readers love, here is my take on the famous Nordstrom’s Tomato Basil Soup – I’ve adapted it for a Instant Pot or slow-cooker, too!
Here are some more fun Thanksgiving recipe ideas from a few of my friends:
Easy Pumpkin Bundt Cake | Modern Glam
This Pumpkin Bundt Cake is so easy! Made with Trader Joe’s pumpkin bread mix, I added a sweet espresso swirl to the cake and a coffee glaze on top for an easy and super yummy Thanksgiving dessert.
Salted Caramel Apple Thanksgiving Cake | My 100 Year Old Home
I love creating non-traditional recipes for holidays. This Salted Caramel Apple Thanksgiving Cake is absolutely amazing!
Puff Pastry Fruit Tart with Custard | Happy Happy Nester
While visiting Paris France, we ordered a Puff Pastry Fruit Tart with Custard that was amazing. The custard combined with apples topped with a cinnamon and nutmeg sauce is delicious and is a perfect fall dessert. Here is my version of this French pastry.