Roasted Butternut & Brussels Sprouts Salad with Pear Vinaigrette

Roasted Butternut & Brussels Sprouts Salad with Pear.jpg

Technically, the calendar says the first day of Fall is two days from today but outside it’s 95 degrees, muggy and gross. And of course I got a BEAUTIFUL Butternut Squash at the market today, along with the biggest Brussels Sprouts known to man…and it’s killing me because the atmosphere isn’t quite “favorite fall dish” appropriate just yet.

But, roasted veggies can do no wrong! Plus, I’m a sucker for salads with warm ingredients, so this seemed like the natural direction to take.

And let’s talk about the pear vinaigrette for just a second, shall we? Sweet and tangy, with just the right amount of creaminess that’s completely dairy-free.

All together, this ended up being pretty darn perfect! Probably one of our most favorite dishes recently, and I hope you enjoy it too!

Yield: 3

Roasted Butternut & Brussels Sprouts Salad with Pear

prep time: 15 Mcook time: 30 Mtotal time: 45 M


  • 12 large Brussels Sprouts, divided
  • 2 cups chopped Butternut Squash
  • 2 tbsp coconut oil, melted
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp sage
  • 1 pear, halved and divided
  • 1 - 1 1/2 cups spinach, chopped
  • 1/4 red onion, sliced and quartered
  • Pear Vinaigrette
Pear Vinaigrette
  • 1/2 of a pear
  • 1/4 cup white balsamic vinaigrette
  • 1/4 cup olive oil
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 5-6 tbsp water


How to cook Roasted Butternut & Brussels Sprouts Salad with Pear

For the Salad
  1. Preheat oven to 400 degrees
  2. Slice 6 of the Brussels sprouts, and use a food processor to shred the other 6.
  3. Toss the sliced Brussels sprouts and the butternut squash with the coconut oil and seasonings.
  4. Line a baking sheet with parchment paper, then spread the squash and Brussels sprouts out across it.
  5. Bake for 25-30 minutes. You may need to remove the Brussels Sprouts early, but I like to leave a few in to get nice and crispy!
  6. In a large bowl, toss the shredded Brussels Sprouts, spinach, onion, and roasted veggies.
  7. Slice one half of the pear (the other half will be used for the vinaigrette). Garnish the salad upon serving and drizzle with pear vinaigrette.
For the Vinaigrette
  1. Combine all ingredients in a blender and process until smooth.
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