Name: Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Pomegranate, and Goat’s Cheese Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3 cups cubed butternut squash; 1 pound Brussels sprouts, halved; 2 tablespoons olive oil; ½ teaspoon salt; ½ teaspoon pepper; 4-6 cups mixed salad greens; 1 large Honeycrisp apple, chopped; ⅓ cup chopped pecans; ⅓ cup pomegranate arils or dried cranberries; 4 oz goat’s cheese, crumbled; ¼ cup pumpkin seeds; ⅓ cup balsamic vinegar; ½ cup olive oil; 2 tablespoons honey or maple syrup; 1 tablespoon Dijon mustard; 1 teaspoon salt; ½ teaspoon ground black pepper

Jump to Recipe· 4.8 from 30 reviews

There’s something magical about this Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Pomegranate, and Goat’s Cheese Recipe — it’s like autumn on a plate. The warm, roasted veggies combined with crisp apples, tart pomegranate seeds, and creamy goat’s cheese make every bite a symphony of flavors and textures. I love how it feels fancy enough for guests yet simple enough for a weeknight dinner.

This salad is perfect for when you want to eat seasonally without spending hours in the kitchen. It’s also a fantastic way to sneak more veggies into your day that taste downright irresistible. Whether you’re serving it as a main or a vibrant side, this Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Pomegranate, and Goat’s Cheese Recipe is a keeper you’ll turn to again and again.

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Why This Recipe Works

Seasonal Harmony: Combines the best fall flavors in fresh, vibrant ways that celebrate the harvest.
Perfect Texture Balance: Crispy roasted Brussels sprouts meet tender butternut squash and crunchy nuts for a satisfying bite.
Simple Yet Flavorful Dressing: The homemade balsamic vinaigrette ties all the ingredients together with just the right amount of tang and sweetness.
Flexible and Easy: Minimal prep and oven time make this salad accessible whether you’re cooking for one or a crowd.

A white bowl filled with a colorful salad sits on a white marbled surface. Inside the bowl, four main layers are arranged from left to right: roasted pecans with a brown, rough texture; bright orange roasted butternut squash cubes; green roasted Brussels sprouts with some browning on the edges; and chopped red apple pieces with their skin on. Below these toppings is a bed of mixed green lettuce. Scattered over the top are white crumbled cheese and vibrant red pomegranate seeds, with some green pumpkin seeds included as well. The bowl has a thin blue rim, and a gray cloth napkin with two silver utensils rests beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Pomegranate, and Goat’s Cheese Recipe really shines because every ingredient plays a role — sweet, savory, crunchy, and creamy. Grab fresh, ripe produce when you can, especially the butternut squash and apples, since their flavors make a big difference.

Butternut squash: Roasting brings out its natural sweetness and soft texture, which balances the salad.
Brussels sprouts: Roasting crisps the outer leaves, adding a nice bitterness that pairs well with sweeter elements.
Mixed salad greens: Provide a fresh, leafy base that keeps the salad light and versatile.
Honeycrisp apple: Adds juicy crunch and a sweet-tart brightness that’s perfect for fall.
Pecans: Offer a toasty, buttery crunch that complements the softer ingredients.
Pomegranate arils: Burst of tartness and jewel-like color make the salad vibrant and lively.
Goat’s cheese: Gives a creamy, tangy richness that elevates every bite.
Pumpkin seeds: Crunchy and nutty addition that boosts flavor and adds texture.
Balsamic vinegar: Its deep acidity brightens the dressing, making it irresistible.
Olive oil: A good quality oil smooths the dressing and enriches flavors.
Honey or maple syrup: Sweetens the vinaigrette naturally without overpowering.
Dijon mustard: Adds depth and a subtle tang, emulsifying the dressing beautifully.
Salt and pepper: Essential for balancing and enhancing the salad’s flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to keep this salad pretty close to the original, but sometimes I swap the goat’s cheese for feta or add a handful of dried cranberries instead of pomegranate when it’s off-season. Feel free to adjust the nuts — walnuts work great too, and you can toast them if you want more depth.

Variation: For a vegan twist, omit the goat’s cheese and swap honey for maple syrup in the dressing — you won’t even miss it!
Extra veggies: Roasted sweet potatoes or parsnips can double down on that cozy fall vibe.
Spicy kick: A pinch of cayenne in the dressing adds fun warmth without overwhelming the flavors.
Make it a meal: Toss in some cooked quinoa or farro for a heartier salad perfect for lunch or dinner.

Step-by-Step: How I Make Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Pomegranate, and Goat’s Cheese Recipe

Step 1: Roast the Veggies to Perfection

Preheat your oven to 350ºF — this temperature lets the butternut squash soften nicely without burning the Brussels sprouts. Toss the cubed squash and halved Brussels sprouts in olive oil, salt, and pepper. Spread them in a single layer on a parchment-lined baking sheet to avoid sticking and ensure even roasting. Bake for about 20-25 minutes, keeping an eye for golden edges and tender squash. I like to check around 20 minutes to prevent overcooking the sprouts — they should be crispy but not burnt.

Step 2: Whisk Up the Balsamic Vinaigrette

While the veggies roast, mix up your dressing. Combine balsamic vinegar, olive oil, honey (or maple), Dijon mustard, salt, and pepper in a small jar or bowl. Shake or whisk vigorously until the vinaigrette emulsifies into a creamy, flavorful dressing. I find using a jar makes it super easy — just pop the lid on and give it a shake! Also, taste it before tossing to adjust the honey or vinegar to your preference.

Step 3: Assemble Your Fall Harvest Salad

Once the veggies are slightly cooled, it’s time to bring everything together. In a big salad bowl, start with your mixed greens as a fresh base. Add the roasted butternut squash and Brussels sprouts on top, then sprinkle over chopped Honeycrisp apple, pecans, pomegranate arils, pumpkin seeds, and crumbled goat’s cheese. Drizzle with your balsamic vinaigrette and gently toss to combine all those gorgeous fall flavors. Serve right away to enjoy the perfect contrast of warm and cool, creamy and crunchy.

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Pro Tips for Making Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Pomegranate, and Goat’s Cheese Recipe

Don’t overcrowd the pan: Giving your veggies space lets them roast rather than steam, which means better flavor and texture.
Choose fresh pomegranate or dried cranberries: If fresh pomegranate isn’t available, dried cranberries are a fantastic and more convenient substitute.
Toast your nuts: For extra flavor, toast pecans and pumpkin seeds in a dry pan over medium heat until fragrant before adding to the salad.
Serve immediately: This salad shines fresh, so dress just before serving to keep greens crisp and goat’s cheese creamy.

How to Serve Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Pomegranate, and Goat’s Cheese Recipe

A white bowl with a blue rim holds a colorful salad arranged in separate sections. The bottom layer is green leafy lettuce, topped with four main layers: chopped red apple pieces with skin on at the top, golden roasted Brussels sprouts to the right, bright orange roasted butternut squash cubes below, and a mix of pecans at the bottom. The salad is sprinkled with white crumbled cheese, red pomegranate seeds, and light green pumpkin seeds scattered across all sections. The bowl is placed on a white marbled surface with a white bowl of additional pumpkin seeds visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually throw on some extra pumpkin seeds or chopped toasted pecans as a final touch—those little bursts of texture really elevate the salad. If you want a pop of color, adding a few extra pomegranate arils right before serving makes it irresistible and festive.

Side Dishes

This salad pairs beautifully with roasted chicken, pan-seared salmon, or even a warm grain bowl for a complete meal. I love serving it alongside crusty bread and a warm squash soup for a cozy autumn dinner.

Creative Ways to Present

For special occasions, I like to build individual salad jars layering each component for a wow factor, or serve it on big elegant platters decorated with extra apple slices and herbs. It makes a stunning centerpiece that draws guests in immediately.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the roasted veggies separately from the greens in airtight containers to keep everything fresh. Tossing the salad right before serving keeps the greens crisp and the textures distinct. I’ve had success keeping leftovers fresh for up to 2 days this way.

Freezing

Since the salad involves fresh greens and delicate cheese, I don’t recommend freezing the fully assembled salad. However, you can freeze the roasted butternut squash and Brussels sprouts separately, then thaw and add fresh ingredients when you’re ready to serve.

Reheating

To reheat roasted vegetables, spread them on a baking sheet and warm in a 350ºF oven for 8-10 minutes to revive their texture. Avoid microwaving as it can make them soggy. Then toss with fresh greens, add cold toppings, and dress just before serving for best results.

FAQs

Can I use frozen butternut squash for this salad?

Yes! Frozen cubed butternut squash works well and can actually save prep time. Just make sure to thaw and drain any excess moisture before roasting to avoid sogginess.
What’s a good substitute for goat’s cheese?

Feta cheese is a fantastic substitute and offers a similar tangy creaminess. For a dairy-free option, try crumbled tofu seasoned with lemon juice and a pinch of salt.
How long can I store this salad?

For the freshest taste, enjoy the salad within a day. If storing leftovers, keep roasted veggies separate from the greens and dress just before serving to maintain texture and flavor.
Can I prep parts of this salad in advance?

Absolutely! You can roast the butternut squash and Brussels sprouts a day ahead and make the dressing in advance. Just keep greens, nuts, and cheese separate to assemble right before eating.

Final Thoughts

This Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Pomegranate, and Goat’s Cheese Recipe is one of those dishes that feels like a warm hug on a crisp day. It’s vibrant, nourishing, and just the right kind of special that you’ll want to make it for both casual dinners and festive gatherings. Trust me, once you try those crunchy sprouts with sweet squash and tangy goat cheese together, this salad will become a seasonal favorite you’ll look forward to every fall — and I can’t wait for you to taste it!