Fall calls for heartier salads, and this one brings together some of the season’s best flavors.

Shaved Brussels sprouts, roasted butternut squash, crisp Honeycrisp apples, toasted pecans, and fresh herbs are tossed in a simple maple Dijon dressing.

It’s colorful, crunchy, and just the right balance of sweet and savory. Serve it alongside your favorite fall dinner, bring it to a holiday gathering, or enjoy it on its own for a lighter lunch. Unlike delicate leafy greens, Brussels sprouts hold up well to dressing, making this a great option for entertaining.

Servings: 6
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: About 35 minutes

Ingredients

Fall Brussels Sprout Salad

• 4 cups shaved Brussels sprouts (about 1 pound)
• 2 Honeycrisp apples, finely chopped
• 1 cup butternut squash, peeled and cubed
• 2 celery stalks, chopped
• 1/3 cup green onions, thinly sliced
• 1/3 cup pecans, chopped
• 1/3 cup fresh parsley, chopped
• 1 tablespoon fresh sage, chopped
• Olive oil, salt, and pepper, for roasting the squash

Maple Dijon Dressing

• 1/4 cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 tablespoon shallot, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Roast the butternut squash. Preheat oven to 400°F. Toss the squash cubes with a little olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for 15–20 minutes, tossing halfway through, until tender and lightly golden. Set aside to cool slightly.
2. Prepare the Brussels sprouts. Using a food processor with a slicing attachment or a sharp knife, finely shave the Brussels sprouts. Transfer to a large salad bowl.
3. Chop the remaining ingredients. Dice the apples and celery, slice the green onions, and chop the pecans, parsley, and sage.
4. Make the dressing. In a small bowl or mason jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, shallot, salt, and pepper. Whisk or shake until well combined.
5. Assemble the salad. Add the roasted butternut squash, apples, celery, green onions, pecans, parsley, and sage to the shaved Brussels sprouts.
6. Dress and toss. Drizzle the maple Dijon dressing over the salad and gently toss until everything is evenly coated.
7. Serve. Taste and adjust the seasoning as needed. Serve immediately or refrigerate briefly to allow the flavors to come together.

Why We Love This Recipe

This salad brings together everything we love about fall cooking: seasonal vegetables, crisp apples, toasted nuts, and warm, earthy herbs.

Brussels sprouts and apples provide fiber, while pecans and olive oil contribute unsaturated fats. The roasted squash adds natural sweetness, and the maple Dijon dressing ties everything together without overpowering the fresh ingredients.

It’s also a welcome addition to a holiday table when you want something fresh alongside the traditional favorites.

Cooking Tips

• Save time with pre-shaved Brussels sprouts. Many grocery stores carry them ready to use, making this recipe even easier.
• Toast the pecans. For extra flavor and crunch, toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently.
• Make it ahead. Roast the squash, prepare the dressing, and chop the vegetables ahead of time. Add the apples and pecans closer to serving for the best texture.
• Add protein. Grilled chicken, roasted turkey, chickpeas, or quinoa can turn this side salad into a more substantial meal.
• Try a little cheese. Crumbled goat cheese or feta adds a delicious touch.
• Make it your own. Dried cranberries, pumpkin seeds, or roasted sweet potatoes are easy substitutions that complement the fall flavors.

Nutrition Information

Per serving (1/6 of recipe):

• Calories: 201
• Carbohydrates: 19.6g
• Protein: 3.6g
• Fat: 13.7g
• Fiber: 5.3g

Nutrition values are estimates based on the original recipe. Additional roasting oil, toppings, or substitutions may change the totals.