Go Back
Brussel Sprout Salad

Roasted Brussel Sprout Salad with Maple Balsamic Glaze

The perfect warm salad for a fall dinner or Thanksgiving side dish made easy!
Course Salad, Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 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.


This is one of my most requested holiday recipes by friends & family and most popular with followers! One of the things I love about it most, besides it being absolutely delicious, is that there is no chopping required and virtually no prep work.