This Roasted Pumpkin and Brussels Sprouts Holiday Salad is a gorgeous, vibrant side dish that fits perfectly into any festive menu, whether you’re hosting Thanksgiving, Christmas lunch, a Friendsgiving, or simply want something nourishing and flavorful on the table. I made the first version of this for our family Christmas in 2021, and even the people who “don’t like salad” went back for seconds and asked for it every Christmas since. The sweet roasted pumpkin, crispy Brussels sprouts, creamy avocado, candied pecans, and tart cranberries come together in the most beautiful way.
The maple Dijon dressing ties everything together with the perfect balance of tangy and sweet. It’s truly a crowd-pleaser that feels special while staying incredibly simple. And it’s really easy to put together!
Why I love this recipe (as a nutritionist)
- Beautiful balance of flavors: sweet pumpkin, crispy sprouts, tangy dressing, and pops of cranberry
- Fiber-rich veggies support digestion: pumpkin, Brussels sprouts, and arugula add nourishing plant diversity
- Healthy fats for satisfaction: avocado and pecans help make this salad more grounding and satisfying
- High in antioxidants: colorful produce brings vitamin C, vitamin A, and polyphenols
- Festive and visually stunning: perfect for sharing and looks amazing on the holiday table
Ingredient notes
- Pumpkin: naturally sweet and packed with vitamin A and fiber; swap with butternut squash for a similar texture
- Brussels sprouts: roasting makes them caramelized and crispy; they add vitamin C and vitamin K
- Arugula: peppery, fresh, and great for digestion
- Candied pecans: add crunch and richness; walnuts or pumpkin seeds also work beautifully
- Dried cranberries: bring tartness and a pop of sweetness; you can substitute with chopped dried apricots
How to make this recipe (summary)
Start by roasting the pumpkin with olive oil and sea salt until tender.
Roast the halved Brussels sprouts until golden and slightly crispy.
Prepare the candied pecans by baking them with maple syrup and cayenne until sticky and crisp.
Whisk the simple maple Dijon dressing until smooth and assemble the salad with arugula, roasted vegetables, avocado, cranberries, feta, and candied pecans.
Toss gently just before serving so the textures stay crisp and fresh. View recipe card below for detailed instructions.
Variations and tips
- Make it nut-free: swap pecans for toasted pumpkin seeds
- Add more protein: chickpeas, lentils, or baked tofu work well
- Try a dressing twist: use balsamic vinegar instead of apple cider vinegar
- Prep-friendly: roast veggies ahead and toss with fresh greens right before serving
- Serve warm or cold: both versions taste amazing depending on your menu
- If you like this recipe, you’ll also love our Festive Maple Salad, or Baked Harvest Salad.
- This is perfect served with our Crispy Wonton Guacamole Cups, Vegan Wellington and Easy Mushroom Gravy.
Why you’ll love this roasted pumpkin and Brussels sprouts holiday salad TL;DR
- Festive colors
- Nourishing
- Easy prep
- Beautiful texture
- Plant-rich
FAQ
- Is this recipe gluten-free? Yes, it’s naturally gluten-free.
- How do I make it nut-free? Swap pecans for pumpkin or sunflower seeds.
- Can this be served as a main? Absolutely; add a protein source like chickpeas, butter beans or seitan.
- How do I store leftovers? Store in the fridge for up to 2 days, dressing separate for best texture.
Roasted Pumpkin and Brussels Sprouts Holiday Salad
Equipment
Ingredients
- 2 cups (235 g) pumpkin - diced in small cubes
- 1 tbsp (15 ml) olive oil - divided
- 15 brussels sprouts
- 3 cups (60 g) arugula
- 1 oz (30 g) plant-based feta - (optional)
- 1 shallots - finely diced
- ½ large avocado - diced
- ¼ cup (40 g) dried cranberries
- ¼ cup (10 g) fresh dill - finely chopped
- sea salt flakes to taste
Candied Pecans
- ¼ cup (25 g) pecans
- 1 tbsp (15 ml) maple syrup
- ⅛ tsp cayenne pepper
Dressing
- 2 tsp (10 ml) maple syrup
- 1 tsp (5 g) Dijon mustard
- 1 tbsp (15 ml) olive oil
- 2 tsp (10 ml) apple cider vinegar
Instructions
- Preheat the oven to 375 °F (190 °C) fan on.
- Prepare the vegetables: Combine the diced pumpkin with 1/2 tbsp olive oil and a pinch of salt. Spread on a baking tray and bake for 10 minutes.Trim the Brussels sprouts, cut them in half, toss with 1/2 tbsp olive oil, and add them to the tray with the pumpkin. Cook for a further 20 minutes. Let them cool slightly before adding to the salad.
- Prepare the candied pecans: In a bowl, mix the pecans, maple syrup, and a pinch of cayenne pepper. Line a small oven safe tray or dish with baking paper. Spread the pecans evenly and bake on the lower rack for 8 minutes. Let them cool completely, they will harden as they cool, then break them apart.
- Prepare the dressing: In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, and Dijon mustard.
- Assemble: In a large serving bowl, add the arugula, roasted pumpkin, Brussels sprouts, candied pecans, crumbled feta, shallot, avocado, dried cranberries, and fresh dill. Drizzle with the dressing, adjust salt to taste, and mix just before serving. Enjoy.
Notes
For example:
– 160 °C fan → 170–180 °C conventional
– 350 °F fan → 375–385 °F conventional
Check for doneness near the end of the baking time, add a few extra minutes if needed, and rotate your tray halfway through to ensure more even baking.
Can you make this a day ahead and eat it cold or at room temperature?
Absolutely, however I would recommend to let the warm component cool down completely before adding to the salad, keeping the dressing separate, and avoiding mixing it to keep the texture as fresh as possible. Hope you love it 😊
Totally yum. Thanks for sharing
Thank you Patt, so happy you liked it 💚