Autumn Harvest Salad with Butternut Squash, Brussels Sprouts, and Feta

Autumn Harvest Salad with Butternut Squash, Brussels Sprouts, and Feta is a warm, seasonal salad that captures the heart of fall with its vibrant colors and comforting flavors. Featuring roasted vegetables, tangy feta, and sweet dried cranberries, this salad is both nourishing and satisfying. It can be served as a hearty side dish or a light vegetarian main course.

Why You’ll Love This Recipe

This salad offers a harmonious blend of sweet, savory, and tangy elements that make each bite uniquely flavorful. Roasting the vegetables brings out their natural sweetness and adds a caramelized depth, while the feta cheese and cranberries contribute creamy and tart notes. It’s simple to prepare, nutrient-rich, and visually stunning—making it perfect for fall dinners, holiday gatherings, or healthy weeknight meals.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Butternut squash, peeled and diced

• Brussels sprouts, trimmed and halved

• Olive oil

• Salt and pepper to taste

• Dried cranberries

• Feta cheese, crumbled

• Sweet potato, peeled and sliced into rounds

• Honey (optional, for drizzling)

• Fresh parsley, chopped (for garnish)

Directions

1. Preheat the Oven: Set your oven to 400°F (200°C).

2. Prepare Vegetables: Place the diced butternut squash, halved Brussels sprouts, and sliced sweet potatoes on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

3. Roast: Roast in the oven for 25–30 minutes, turning the vegetables halfway through, until they are tender and slightly caramelized.

4. Assemble Salad Base: While the vegetables are roasting, add the crumbled feta cheese and dried cranberries to a large mixing bowl or serving platter.

5. Cool and Combine: Once the vegetables are done, remove from the oven and let cool slightly.

6. Plate the Salad: Layer the roasted vegetables over the cheese and cranberries.

7. Finish and Serve: Drizzle with honey if desired, and garnish with freshly chopped parsley. Serve warm.

Servings and timing

• Servings: 4

• Preparation Time: 15 minutes

• Cooking Time: 30 minutes

• Total Time: 45 minutes

• Calories: Approximately 280 kcal per serving

Variations

• Add Grains: Mix in cooked quinoa or farro for a heartier salad.

• Include Nuts: Add toasted pecans or walnuts for extra crunch and richness.

• Vegan Option: Replace feta with a plant-based cheese or omit it entirely.

• Leafy Base: Serve over a bed of arugula or spinach for added greens.

• Apple Slices: Include thinly sliced apples for a crisp, sweet element.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Warm gently in a skillet or microwave before serving if you prefer it hot. Note that feta may soften slightly upon reheating.

• Serving Cold: This salad can also be served cold or at room temperature, making it great for meal prep or picnics.

FAQs

Can I prepare this salad in advance?

Yes, you can roast the vegetables ahead of time and assemble the salad just before serving. Add the feta and cranberries at the last minute for best texture.

What can I use instead of feta?

Goat cheese or blue cheese can be used as alternatives. For a dairy-free version, try a plant-based cheese substitute.

Is this salad good for meal prep?

Absolutely. Store components separately and combine just before eating for optimal freshness.

Can I use frozen butternut squash?

Yes, but make sure to thaw and drain well before roasting to prevent excess moisture.

Do I have to peel the sweet potatoes?

Peeling is recommended for a softer texture, but you can leave the skin on if well-scrubbed for added nutrients and texture.

Can I add protein to make it a full meal?

Grilled chicken, roasted chickpeas, or even crispy tofu would make excellent additions.

What dressing pairs well with this salad?

The honey drizzle is sufficient, but a balsamic vinaigrette or apple cider vinaigrette also complements the flavors well.

Is it necessary to roast the vegetables?

Roasting enhances flavor and texture, but steaming or sautéing are acceptable alternatives in a time crunch.

Can I use other root vegetables?

Yes, carrots, parsnips, or beets work well as substitutions or additions.

How do I keep Brussels sprouts from getting soggy?

Roast them cut-side down with space between pieces for better caramelization and crispness.

Conclusion

Autumn Harvest Salad with Butternut Squash, Brussels Sprouts, and Feta is a celebration of seasonal produce, full of warm, earthy flavors and contrasting textures. Its ease of preparation and versatility make it a must-have for fall meals, whether you’re serving it as a vibrant side or a light vegetarian main. With each bite, you’ll enjoy a delicious snapshot of autumn’s best offerings.

Autumn Harvest Salad with Butternut Squash, Brussels Sprouts, and Feta

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• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4-servings
• Category: Salad / Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

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Description

This Autumn Harvest Salad with Butternut Squash, Brussels Sprouts, and Feta is a warm, hearty, and colorful fall-inspired dish. Roasted sweet potato, squash, and Brussels sprouts are paired with tangy feta, sweet cranberries, and a drizzle of honey. It’s perfect as a healthy side or a vegetarian main course that celebrates the best of the season’s produce.

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Ingredients

• 1 medium butternut squash, peeled and diced

• 1 1/2 cups Brussels sprouts, trimmed and halved

• 2 tablespoons olive oil

• Salt and pepper to taste

• 1/4 cup dried cranberries

• 1/2 cup feta cheese, crumbled

• 1 medium sweet potato, peeled and sliced into rounds

• 1 tablespoon honey (optional, for drizzling)

• Fresh parsley, chopped (for garnish)

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Instructions

• Preheat oven to 400°F (200°C).

• On a baking sheet, arrange diced butternut squash, halved Brussels sprouts, and sweet potato rounds. Drizzle with olive oil, season with salt and pepper, and toss to coat.

• Roast for 25–30 minutes, turning halfway, until vegetables are tender and caramelized.

• In a large bowl, combine crumbled feta cheese and dried cranberries.

• Allow roasted vegetables to cool slightly, then add them to the bowl.

• Drizzle with honey if using, and garnish with chopped parsley.

• Serve warm as a side dish or light main course.

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Notes

• Great way to use up fall produce.

• Can be served cold for meal prep or packed lunches.

• Add toasted pecans or pumpkin seeds for crunch.