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.

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.

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.