This simple fall Easy Maple Butternut Pecan & Brussels Sprout Salad, is a delicious meal-sized salad.
A fall salad made with an amazingly rich and creamy tahini dressing instead of mayo. This salad is a total crowd-pleaser and perfect for parties, or lunch boxes!
It’s all about the fall produce with this salad. The sweet and tender roasted butternut squash pairs perfectly with the crisp apples.
Our apples are the heart and soul of the fall season. All year I wait patiently for our natural food coop to have locally grown apples. From the day they arrive, my meals are transformed and are instantly inspired by this delightful little fruit. Whichever way they are used, apples are always tasty. The wide varieties bring a unique flavor and texture with each and will distinguish a dish in very interesting ways. Sweet, savory, crunchy or smooth, apples bring complexity to your kitchen that you may never have expected.
This is also the type of salad that you can serve in many ways.
You can make it as a simple side for your next holiday meal OR you can make the star of your dinner since it’s packed with protein, hearty vegetables, greens, and healthy fats. It’s got everything you need for a nutritious and balanced meal. Not to mention it makes great leftovers for your lunch the next day!
Anyway! Do let me know how you found this Easy Maple Butternut Pecan & Brussels Sprout Salad recipe if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Easy Maple Butternut Pecan & Brussels Sprout Salad
- For the butternut squash:
- 3 cups/450g ½ inch cubed butternut squash
- ½ tablespoon pure maple syrup
- Freshly ground salt and pepper
- For the sweet and salty toasted pecans:
- 1/2 cup/80g pecan halves
- 1-2 teaspoons pure maple syrup
- sea salt
- For the salad:
- 1 pound 16 ounces brussels sprouts, boiled/ steamed then shredded
- 1 large apple thinly sliced
- For the tahini dressing:
- ¼ cup/70g tahini
- Juice from ½ large lemon
- 1 clove garlic finely minced
- 1 teaspoon finely diced capers
- 1 teaspoon caper brine from the jar of capers
- 1 teaspoon dijon mustard
- 1-2 tablespoons warm water to thin dressing
- Freshly ground salt and black pepper
- Preheat oven to 350 degrees F/175C. Line a large baking sheet with parchment paper and add butternut squash cubes. Drizzle with maple syrup, salt, and pepper. Toss to coat the butternut squash with the oil. Roast for 25 minutes, flipping halfway through. Butternut squash is done when fork-tender.
- While the butternut squash is cooking, you can toast pecans: add the pecans to a pan and place over medium heat, stirring occasionally for 4-5 minutes until they are slightly golden brown. Once golden brown, turn off the heat and stir in a teaspoon or two of pure maple syrup to coat the pecans, followed by a sprinkle of sea salt. Remove from heat and allow to cool.
- Next, boil and shred your brussels sprouts.
- Add shredded brussels sprouts to a large bowl.
- Next, mix the dressing ingredients together in a small bowl until smooth: tahini, olive oil, fresh lemon juice, garlic, diced capers, caper brine, dijon mustard, warm water, and freshly ground black pepper. Taste and add a pinch of salt if necessary.
- Pour dressing over shredded brussels sprouts and toss together to coat the Brussels. Before you add anything else, I highly recommend tasting the Brussels to see if they are salty enough to your liking. If not, season with a bit of freshly ground salt and pepper.
- Next, you can choose to serve this on a platter or in a bowl. Platters are pretty for entertaining or serving guests and bowls are great for date nights, family dinner, and meal prep.
- If making on a platter: add all of the brussels sprouts coated with dressing to a large platter. Top with roasted butternut squash, apple slices, and finally, the toasted pecans.
- If making in a bowl: stir in the cubed roasted butternut squash, apple slices, and toasted pecans. Gently toss again so that everything is combined.