I initially created this Baked Harvest Salad to be a Christmas side dish, but it was so delicious and nutritious that I had to give you a complete meal version! And, of course, it still has its place on the holiday table, too!
Packed with roasted Brussels sprouts, sweet butternut squash, candied pecans, and crunchy chickpeas, it’s loaded with nutrients like iron, fiber, and vitamins A and C. The maple-thyme vinaigrette ties everything together with a perfect balance of sweet and tangy flavors.
Whether you’re after a nourishing lunch for the week or serving guests, this salad is a crowd-pleaser you’ll keep coming back to. If you love this one, my festive maple salad, Erewhon kale and white bean salad, and Mediterranean shared salad are next on the rotation.
Why I Love This Recipe
- Iron-Rich: With 9 mg of iron per serving, this salad is perfect for boosting your daily iron intake.
- High-Fiber: Contains 24 g of fiber per serving, supporting healthy digestion and fullness.
- Rich in Vitamins: High in vitamins A, C, K, and folate, this recipe supports your skin health, immune system, and overall wellness.
- Delicious and Versatile: A satisfying main meal or a vibrant side dish for any occasion.
salad ingredients
Mustard Herb Vinaigrette ingredients
Ingredient Notes
- Brussels Sprouts: These little veggies from the cruciferous family contain fiber and antioxidants. You can swap them for broccoli if preferred.
- Butternut Squash: Provides a natural sweetness and is rich in vitamin A. Sweet potato or pumpkin can be used as substitutes.
- Chickpeas: Bring protein, fiber, and iron. When roasted, they get deliciously crunchy and add a lot of texture to the salad. Cannellini beans or lentils could work if needed. Check out my Crispy Lentil Bowl, to see how to prepare the lentils.
- Pecans: Add a crunchy texture and healthy fats. Cashews can be used as an alternative.
- Quinoa: Naturally gluten-free, quinoa is the perfect wholegrain for this recipe. Cook it in vegetable broth for extra flavor.
How to Make This Recipe (Summary)
Start by preheating your oven to 400°F (200°C). Prepare the Brussels sprouts by trimming and halving them, then rinse and pat them dry. Toss the sprouts and butternut squash with olive oil and salt and roast for 30 minutes. Prepare the chickpeas by tossing them with olive oil and garlic powder, then roast on a separate tray for 25 minutes.
Combine the pecans with maple syrup and cayenne and roast for 7 minutes.
Whisk the vinaigrette ingredients in a small jar for a fresh and zesty dressing.
Assemble the salad by combining mixed greens, quinoa, roasted veggies, chickpeas, pecans, apple, and parsley in a serving bowl. Drizzle with the vinaigrette, mix well, and adjust salt to taste. View recipe card below for detailed instructions.
Variations and Tips
- Swap Ingredients: Replace Brussels sprouts with broccoli for a different texture and flavor. Avocado would also be a delicious add-on.
- Nut-Free Option: Use pumpkin seeds instead of pecans for a crunchy, allergy-friendly alternative. Only roast for 4 minutes.
- Boost Protein: Roasted tempeh with a little bit of maple syrup would go beautifully with this.
- Add pickled red onions for a tangy twist—use my Easy Pickled Onions recipe.
- If you like this recipe, you’ll also love ourHarissa Cauliflower Beet Salad, Spiced Roasted Cauliflower & Chickpea Salad, and our Couscous Pomegranate Salad.
Why You’ll Love This Baked Harvest Salad TLDR
- Nutritious
- Iron-packed
- High-fiber
- Easy meal prep
- Delicious
Baked Harvest Salad
Ingredients
- 9 oz (250 g) brussels sprouts - trimmed and halved
- 10.5 oz (300 g) butternut squash - cubed
- 1 tbsp (15 ml) olive oil - divided
- 1.5 cups (246 g) cooked chickpeas
- 1 tsp (3 g) garlic powder
- 10 pecan halves
- 1 tsp (5 ml) maple syrup
- 1 pinch cayenne pepper
- 1 cup (185 g) cooked quinoa - from 1/3 cup dry
- 3.5 oz (100 g) mixed leaf salad
- ¼ cup (15 g) fresh parsley - chopped
- ¼ apple - finely chopped
- sea salt flakes - to taste
Thyme Vinaigrette
- 1 tsp (5 g) whole-grain mustard
- 2 tsp (10 ml) maple syrup
- 2 tsp (10 ml) apple cider vinegar
- 2 tsp (10 ml) olive oil
- 1 tsp (2 g) fresh thyme
- ½ shallots - finely chopped
- 2 tsp (10 ml) lemon juice
Instructions
- Pre-heat the oven to 400°F (200°C) fan-forced.
- Prepare the Brussel Sprouts: Trim off the dry stem end with a knife. Then chop them in half lengthwise. Rinse thoroughly under cold water. Pat dry.
- Transfer the Brussels sprouts to a large baking tray lined with baking paper, along with the cubed butternut squash. Drizzle with 2 tsp of olive oil and a sprinkle of salt. Bake in the middle rack of the oven for 30 minutes. Rotate the tray halfway through baking.
- Add the chickpeas to a baking tray, along with 1 tsp of olive oil and the garlic powder. Mix to combine and bake on the top rack of the oven for 25 minutes. Rotate the tray halfway through baking.
- In an oven safe dish, combine the pecans, 1 tsp of maple syrup and a pinch of cayenne pepper. Bake on the lower rack of the oven for 7 minutes.
- Prepare the vinaigrette: In a small jar, whisk together the wholegrain mustard, maple syrup, apple cider vinegar, olive oil, thyme, shallots, and lemon juice.
- Assemble the salad: In a large serving bowl, add the mix leaf salad, cooked quinoa, baked vegetables, chickpeas, pecans, apple, parsley, and drizzle the dressing. Mix to combine, adjust salt to taste, and enjoy!
Video
Per Serving/Portion
FAQ
Yes, it’s naturally gluten-free.
This one is best fresh , but if you prepare the components in advance, keep them separated and assemble them when ready to serve.
Store leftovers in an airtight container in the fridge for up to 3 days.
Yes, use pumpkin seeds instead of pecans. Reduce baking time to 4 minutes.
I prefer it warm with the veggies straight out of the oven, but cold leftovers are delicious too, and readers have served it at room temperature with great results.
Straight from your kitchens.
Snap a photo in the comments on any recipe. We love to see it! Here’s what the community has been cooking recently.
Just leave a comment on any recipe and attach a photo
Delicious
Hi Mellie, so happy you loved it! Thank you for sharing 🥰
Served it room temperature and it was delicious. We like strong flavours so I will double the dressing next time.
Hey Rebecca, I’m so happy you loved it! Thank you for sharing! 🥰
Delicious!!!!!
So happy you loved it, thank you for sharing Pilar 💚
Another instant RAVE FAVE! We love the flavor and texture contrasts with the Brussels sprouts, squash, pecans, and apple! WOW! The dressing is amazing. Using fresh thyme and parsley makes a world of difference. We added a small handful of pomegranate seeds and subbed finely chopped green onion for the shallots. Thank you! We’ll be making this often!
So happy you loved it, Kathleen! I love how you’re making your way through all the recipes 😍 Adding pomegranate is such a great idea!
Wow! So much flavour in this dish! Thank you for the recipe!
So happy to hear that 💚