Roasted Butternut Squash Salad with Brussels Sprouts

Try this delicious roasted vegetable salad with creamy avocado dressing and you’ll want to go back for seconds and thirds! Butternut squash, brussels sprouts and eggplant roast on one pan with olive oil, salt and sage until they are browned and soft.

The cooled vegetables go over a bed of arugula with crumbled feta, and a quick blender dressing of avocado, lemon, Greek yogurt and olive oil ties it all together. It is hearty enough for lunch and pretty enough for a fall dinner.

The Best Roasted Vegetable Salad (With Avocado Dressing)

I love roasting veggies! Some of my favorites to roast are broccoli (until it’s blackened and crunchy!), eggplant and butternut squash. This roasted veggie salad has two of my favorites, so it’s kind of a winner in my opinion.

I like to put the butternut squash around the outer portion of the baking sheet because it definitely takes the longest to cook through. You could bake each different veggie on its own baking sheet, but it sure looks super pretty if you arrange it with the squash on the outside and the brussels sprouts and eggplant in the center. Regardless of how you arrange your veggies, the end result will be delicious!

When making this you will have a ton of leftover veggies, which is awesome! They make for a great quick snack any time of the day, and if you have any of the dressing left over, oh my goodness, use it as a dip!

To take this salad to the next level, because I’m all about the next level (whatever that means!), you could add some grilled chicken or salmon. That sounds amazing and I might need to go make some right now.

Why You’ll Love This Roast Vegetable Salad

• Hearty fall vegetables. Butternut squash, brussels sprouts and eggplant roast until browned and tender.
• Creamy, tangy dressing. Avocado, lemon and Greek yogurt blend into a rich, bright dressing.
• Built in leftovers. The extra roasted veggies are great with eggs, in another salad or as a side.
• Easy to upgrade. Add grilled chicken or salmon to make it a full meal.

Ingredients You’ll Need

Here is what goes into this roasted butternut squash salad and why each one is there. Exact amounts are in the recipe card below.

• Butternut squash: Peeled, seeded and cut into 1/2 inch cubes. It turns sweet and creamy when roasted. Choose a squash that feels heavy for its size with matte, unblemished skin. Precut squash from the store is a great time saver.
• Brussels sprouts: Trim the stems and cut them in half. The cut sides caramelize and get nutty and sweet in the oven. Pick small, tight, bright green sprouts.
• Eggplant: Cut into 1/2 inch cubes. Eggplant soaks up olive oil and roasts into soft, silky bites. Look for a firm, glossy eggplant that feels heavy, with a bright green stem and no soft or brown spots.
• Olive oil and salt: Drizzled over the vegetables to help them brown and season them evenly.
• Fresh sage: A few sprigs spread around the pan perfume the vegetables with an earthy, cozy fall flavor.
• Avocado: The base of the dressing. Use a ripe avocado that gives slightly when pressed for the smoothest, creamiest texture.
• Lemon juice: Brightens the dressing and keeps the avocado from turning brown.
• Greek yogurt: Adds tang and makes the dressing extra creamy.
• Salt and pepper: Season the dressing to taste.
• Arugula: A peppery green that stands up to the sweet roasted vegetables. Spinach or any other dark leafy green works too. Rinse and dry the greens well so the dressing clings instead of sliding off.
• Feta cheese: Crumbled over the top for salty, tangy bites that pair perfectly with the squash. Buy a block packed in brine and crumble it yourself for the creamiest texture, or swap in goat cheese.

How to Make Roasted Vegetable Salad

1. Heat the oven. Preheat to 350°F and brush some olive oil over the bottom of a baking sheet.
2. Arrange the vegetables. Place the butternut squash close to the edges of the pan, since it takes the longest to cook, and arrange the eggplant and brussels sprouts in the center. Drizzle with olive oil and salt and spread the sage sprigs around.
3. Roast. Roast for about 30 minutes, until the vegetables are browned and softened. The squash should be fork tender and the sprouts golden at the edges. If you like your veggies cooked a lot, leave them in a little longer.
4. Cool. Remove the pan from the oven, pull out the sage sprigs and let the vegetables cool so they don’t wilt the greens. Warm, not hot, is fine if you want a cozy salad.
5. Blend the dressing. Blend the avocado, lemon juice, olive oil, Greek yogurt, salt and pepper in a small food processor or blender until smooth. If it’s too thick for your liking, add a little extra olive oil.
6. Assemble. Lay down a bed of greens, top with the cooled roasted vegetables and sprinkle with feta. Drizzle with the avocado dressing and serve.

Ways to Customize This Salad

• Add protein. Top it with grilled chicken or salmon to take it to the next level.
• Roast other favorites. Broccoli roasted until blackened and crunchy, sweet potato or red onion all fit right in.
• Change the greens. Swap the arugula for spinach, kale or mixed greens.
• Add crunch. Sprinkle on toasted pumpkin seeds, walnuts or pecans.

Roast Vegetable Salad FAQs

• Can I make the dressing ahead? Yes. I like the dressing even more on the second day, so you can make it ahead if you want. Store it in an airtight container in the fridge with plastic wrap pressed on the surface to keep it green.
• The dressing is too thick. What should I do? Blend in a little extra olive oil until it reaches the consistency you like.
• What can I use instead of arugula? Spinach or any other dark leafy green you like.
• How do I make it a main dish? Add some grilled chicken or salmon on top.
• What do I do with leftover vegetables? Eat them with an omelet, make another salad later or serve them as a side for any meal.
• How do I know the vegetables are done? They should be browned at the edges and soft all the way through. I like my veggies cooked a lot, but roast them to your liking.
• How long do the leftovers keep? Store the roasted vegetables and dressing separately in airtight containers in the fridge for 3 to 4 days. Assemble the salad fresh.
• Can I roast the vegetables on separate pans? Yes. You can bake each veggie on its own sheet. Just keep an eye on the eggplant and sprouts, which cook faster than the squash.

Roasted Fall Vegetable Salad

Lisa

Roasted fall vegetable salad with butternut squash, brussels sprouts and eggplant over arugula and feta, finished with a creamy avocado, lemon and yogurt dressing.

5 from 1 vote

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Ingredients

  

For the vegetables:

• 1 butternut squash peeled, seeded and chopped into ½ inch cubes
• 4 cups brussel sprouts stem off and cut in half
• 1 medium eggplant chopped into ½ inch cubes
• 3 tablespoons olive oil
• 1.5 teaspoons salt
• 3 sage sprigs

For the dressing:

• 1 avocado
• 1 lemon juiced
• 2 tablespoons olive oil
• 3 tablespoons greek yogurt
• ½ teaspoon salt
• ½ teaspoon ground pepper

To assemble:

• Arugula spinach or other dark green leaf of your preference
• 4 tablespoons feta cheese crumbled

Instructions

 

• Pre-heat oven to 350ºF.
• Brush some olive oil on the bottom of a baking sheet. Arrange vegetables in the baking sheet. I like to put the butternut squash close to the edges of the pan because they usually take longer to cook and this helps them cook faster. In the center, I arrange the eggplant and brussel sprouts. Drizzle olive oil and salt over vegetables and spread the sage sprigs around. Roast vegetables for about 30 minutes, until browned and softened.
• Remove from the oven and let vegetables cool.
• Blend all ingredients from the dressing together in a small food processor or blender.
• Assemble by laying a bed of greens, topping with the cooled roasted vegetables and sprinkle feta cheese over them. Drizzle with avocado dressing and serve.
• You will have a lot of vegetables leftover so eat them with an omelet, make another salad later, or eat them as a side for any meal!

Made this salad? Leave a star rating in the recipe card and let me know how you like the dish and what your favorite roasted veggie is in the comments below!

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