Go Back
+ servings
brussels sprout salad
Print Recipe
4.5 from 4 votes

Fall Harvest Salad

Prep Time10 mins
Total Time10 mins
Course: Vegetable
Cuisine: American
Keyword: Harvest Salad
Servings: 8 people
Author: Marianne


For the Salad:

  • 6 cups shredded Brussels Sprouts about 20 ounces
  • 3 cups cubed Butternut Squash
  • ½ cup dried Cranberries
  • ½ cup Halved Pecans
  • 3 ounces Salemville® Blue Cheese crumbled into large pieces

For the Dressing:

  • ½ cup Light Maple Syrup
  • 2 Tablespoons Dijon Mustard
  • ½ cup Cider Vinegar
  • 1 cup Extra Virgin Olive Oil
  • Salt and Pepper to taste about ½ teaspoon each for us


  • Preheat the oven to 425 degrees Fahrenheit. Toss the squash in 1 Tablespoon of olive oil. Roast the squash on a sheet pan for 15 minutes. Flip the pieces of squash over on the pan, and roast for another 15 minutes.
  • While the squash is roasting, make the salad dressing by combining all ingredients in a mason jar ( or similar vessel with a tight lid ) and shake vigorously.
  • While the squash continues to roast, assemble the salad by combining the Brussels sprouts, Salemville® Blue Cheese crumbled into hearty chunks, Pecans, and Dried Cranberries.
  • Remove the roasted squash from the oven and add it to the salad. Toss with the dressing while the squash is still warm. This helps soften the shredded Brussels sprouts ever so slightly.
  • Serve immediately or refrigerate, covered, for up to 4 days.