Name: Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Apple, Pecan, 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· 4.5 from 60 reviews

I can’t wait to share this Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Apple, Pecan, Pomegranate, and Goat’s Cheese Recipe with you! It’s one of my absolute favorite ways to celebrate the flavors of autumn in a fresh, colorful, and downright delicious salad. The combination of warm roasted veggies with crisp apples and crunchy pecans is just magical — plus, the creamy goat’s cheese and tangy balsamic vinaigrette tie everything together beautifully.

This salad shines at cozy dinners, potlucks, or anytime you want to brighten your meal with something hearty but healthy. If you love fall produce and love salads that feel like a celebration on a plate, you’ll appreciate how much care and flavor goes into this Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Apple, Pecan, Pomegranate, and Goat’s Cheese Recipe. Trust me, once you try it, it’ll become a go-to for your seasonal cooking repertoire.

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Why This Recipe Works

Perfect seasonal balance: Roasting butternut squash and Brussels sprouts brings out their natural sweetness, perfectly complemented by fresh apple and pomegranate tartness.
Textural harmony: Crunchy pecans and pumpkin seeds add a lovely contrast to tender veggies and creamy goat’s cheese, making every bite interesting.
Easy yet impressive: Simple steps like roasting and a homemade balsamic vinaigrette deliver show-stopping flavor without hours in the kitchen.
Versatile and customizable: You can easily tweak the ingredients or dressing for your taste or dietary needs, making it a flexible favorite.

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, Apple, Pecan, Pomegranate, and Goat’s Cheese Recipe brings together ingredients that highlight fall’s best flavors and textures — and each one has a purposeful role. When shopping, look for firm Brussels sprouts and ripe butternut squash to ensure lovely roasting results.

Butternut squash: Roasting transforms its firm flesh into sweet, tender cubes that add warmth and color to the salad.
Brussels sprouts: Halved and roasted until crispy, they add a nutty, slightly charred depth you’ll love.
Olive oil: Used for roasting and in the vinaigrette, it brings richness and helps everything caramelize nicely.
Salt & pepper: Simple seasoning that enhances every other ingredient’s natural flavor.
Mixed salad greens: Provide a fresh, light base that balances the roasted veggies’ richness.
Honeycrisp apple: Chopped for juicy crunch and subtle sweetness; I always choose a crisp, fresh apple for the best texture.
Pecans: Toasted or raw, they deliver buttery crunch and a delicious contrast.
Pomegranate arils or dried cranberries: Either add pops of tart sweetness and festive color—use fresh if in season for that juicy burst.
Goat’s cheese: Crumbled for creamy tang that melts in your mouth after bites of crunchy veggies and nuts.
Pumpkin seeds: Tiny but mighty—their crunch and nutty flavor complement the salad’s fall vibe perfectly.
Balsamic vinegar: For the dressing, its acidity balances the sweetness of the honey/maple syrup and richness of olive oil.
Honey or maple syrup: Adds gentle sweetness to the vinaigrette—use whichever you prefer, or adjust for your taste.
Dijon mustard: Gives the dressing a subtle kick and helps emulsify the oil and vinegar.

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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

One of the things I love most about this Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Apple, Pecan, Pomegranate, and Goat’s Cheese Recipe is how easy it is to make your own. I often mix up the nuts or cheese based on what’s in my fridge, so don’t be afraid to play around and use what you love!

Variation: I sometimes swap pecans for walnuts for a slightly earthier crunch and it works just as well.
Dairy-free option: Replace goat’s cheese with avocado slices or creamy cashew cheese to keep that luscious mouthfeel without dairy.
Sweetener swap: Honey or maple syrup both shine here, but if you want less sweetness, just reduce the amount or use a splash of orange juice in the dressing.
Seasonal swaps: In winter, add roasted beets or use dried cherries instead of pomegranate for a different festive twist.

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

Step 1: Roast the Veggies Just Right

Preheat your oven to 350ºF, and while it’s warming up, toss butternut squash cubes and halved Brussels sprouts in olive oil, salt, and pepper. Spread them evenly on a parchment-lined baking sheet if you don’t have nonstick. Roast for about 20-25 minutes until the squash is tender and the Brussels sprouts have crispy edges. Keep an eye on them towards the end so they don’t burn — you want that caramelized crunch but nothing too charred.

Step 2: Whip Up a Quick Balsamic Vinaigrette

While the veggies roast, mix balsamic vinegar, olive oil, honey (or maple syrup), Dijon mustard, salt, and pepper in a jar with a tight lid or whisk vigorously in a bowl. The mustard helps emulsify, so shake or whisk until the dressing thickens slightly and tastes bright, sweet, and balanced. You can adjust any seasoning here; I often add a little more honey if my vinegar is particularly tart.

Step 3: Assemble Your Fall Harvest Salad

Once the roasted veggies have cooled a bit (warm but not piping hot), toss them with your mixed salad greens in a large bowl. Add chopped Honeycrisp apple, pecans, pomegranate arils, pumpkin seeds, and crumbled goat’s cheese. Drizzle with the balsamic vinaigrette just before serving so the greens don’t get soggy. Give it one gentle toss and enjoy every beautiful bite!

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

Get a good roast: Don’t overcrowd the baking sheet—spread veggies out so they roast evenly and crisp up instead of steaming.
Prep fruit last: Chop apple just before serving to keep it crisp and prevent browning.
Toast nuts if you can: Toasting pecans and pumpkin seeds brings out their flavor and adds an irresistible aroma.
Layer flavors: Build the salad gradually—adding greens first, then veggies, fruit, nuts, seeds, cheese, and finally dressing ensures even distribution and texture in every bite.

How to Serve Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Apple, Pecan, 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 love finishing this salad with a few extra goat’s cheese crumbles and a sprinkle of freshly cracked black pepper for a rustic touch. Sometimes I add a few extra pomegranate seeds just for that jewel-like pop of color and added juicy tartness—it always draws compliments from guests!

Side Dishes

This salad pairs beautifully with roasted chicken, grilled salmon, or even a hearty grain bowl if you want a satisfying main course. It’s also a great complement to autumn soups like butternut squash bisque or lentil stew, making your meal feel perfectly seasonal.

Creative Ways to Present

When hosting, I sometimes present this Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Apple, Pecan, Pomegranate, and Goat’s Cheese Recipe in large glass bowls so everyone can admire the colors before serving. Serving it alongside small ramekins of extra dressing and nuts allows guests to customize their plates, which is always a hit. For special occasions, adding edible flowers or microgreens elevates the look even more.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days. I recommend keeping the dressing separate if you plan to save some since the salad greens can wilt quickly once dressed. When you’re ready to eat, toss everything again gently to refresh the textures and flavors.

Freezing

I don’t usually freeze this salad because the greens and fresh apples don’t hold up well once thawed. However, you can freeze the roasted butternut squash and Brussels sprouts separately if you want to prep part of the recipe in advance. Thaw and reheat before assembling the salad fresh.

Reheating

If you’ve frozen the roasted veggies, reheat them in a hot oven or skillet to return that lovely caramelized crispness. Avoid microwaving, which can make them soggy. Once warm, add them to your greens and fresh ingredients for a salad that tastes just as good as new.

FAQs

Can I use other types of apples in this salad?

Absolutely! While Honeycrisp apples provide a great balance of sweetness and crunch, you can also use Gala, Fuji, or Granny Smith depending on your preference for tartness or sweetness. Just make sure to choose a firm, fresh apple to keep that satisfying crunch.
Is this recipe suitable for vegetarian or vegan diets?

Yes, this salad is vegetarian as is, thanks to the goat’s cheese. To make it vegan, swap out the goat’s cheese for a plant-based cheese alternative or creamy avocado. Also, use maple syrup instead of honey in the dressing to keep it fully vegan-friendly.
How long does the dressing keep?

The balsamic vinaigrette can be stored in an airtight container in the fridge for up to a week. Give it a good shake before using again, as the ingredients might separate over time.
Can I prepare parts of this salad in advance?

Definitely! Roast the vegetables a day ahead and keep them refrigerated. Prepare the dressing in advance as well. Just chop the apples and assemble the salad right before serving to keep everything fresh and crisp.

Final Thoughts

This Fall Harvest Brussels Sprouts Salad with Roasted Butternut Squash, Apple, Pecan, Pomegranate, and Goat’s Cheese Recipe has become a staple in my kitchen for welcoming the cozy season. It’s a recipe that’s easy enough for weeknight dinners but elegant enough for guests, blending wholesome, seasonal ingredients in a way that feels fresh and exciting. I truly hope you enjoy making it as much as I do—it’s like a little autumn celebration in every bite!