Brussel Sprout & Ginger Roasted Squash Salad

Why You’ll Love This Recipe

This salad is a beautiful balance of flavors and textures. The roasted squash brings sweetness, the Brussels sprouts add earthiness, frisée offers a touch of bitterness, and figs contribute natural sweetness and elegance. The Dijon vinaigrette brings it all together with a bright, tangy finish. It’s a dish that feels fresh yet comforting, making it perfect for holiday tables, dinner parties, or weeknight meals when you want something special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large acorn squash, flesh removed, cut into 1-inch moons
4 tablespoons olive oil
2 tablespoons fresh ginger, grated
2 cups Brussels sprouts, sliced in half
1 cup frisée leaves
1 cup fresh figs, sliced in half
salt and pepper to taste

For the Dijon vinaigrette:
1/4 cup olive oil
1 teaspoon honey
1 teaspoon granulated sugar
2 teaspoons red wine vinegar
1 teaspoon Dijon
salt and pepper to taste

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss squash moons with 2 tablespoons olive oil, grated ginger, salt, and pepper. Spread evenly on the baking sheet.
3. Roast for 20 minutes, then add Brussels sprouts tossed with the remaining olive oil. Roast an additional 15–20 minutes, until squash is tender and sprouts are caramelized.
4. While vegetables roast, whisk together vinaigrette ingredients in a small bowl until emulsified. Adjust seasoning to taste.
5. In a large serving bowl or platter, arrange roasted squash, Brussels sprouts, frisée leaves, and figs.
6. Drizzle with Dijon vinaigrette just before serving.

Servings and timing

Serves: 4–6 people
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

• Substitute delicata squash for acorn squash for a slightly sweeter, tender option.
• Add toasted walnuts, pecans, or pumpkin seeds for extra crunch.
• Replace figs with pears, apples, or dried cranberries for a seasonal swap.
• Crumble goat cheese or feta on top for extra creaminess.

Storage/Reheating

This salad is best enjoyed fresh. If storing, keep roasted vegetables separate from frisée and figs, and refrigerate for up to 2 days. Reheat vegetables in a 350°F (175°C) oven for 8–10 minutes before reassembling the salad. Add vinaigrette just before serving.

FAQs

Can I make the vinaigrette ahead of time?

Yes, it can be made up to 3 days in advance and stored in the fridge. Shake well before using.

Do I have to peel the acorn squash?

No, the skin becomes tender when roasted and is edible, though you can peel if preferred.

Can I use another green instead of frisée?

Yes, arugula or baby spinach are great substitutes.

Are figs necessary for this recipe?

Fresh figs add a beautiful sweetness, but pears, apples, or even dried fruit will work.

Can I roast the vegetables ahead of time?

Yes, but reheat them before assembling so the salad isn’t cold.

Is this recipe vegan?

Yes, just omit the honey or replace it with maple syrup.

Can I add protein to make this a main dish?

Yes, grilled chicken, salmon, or chickpeas make great additions.

How do I keep Brussels sprouts from getting soggy?

Roast them cut-side down with space between pieces for maximum caramelization.

Can I double this recipe for a larger group?

Yes, just use two sheet pans to avoid overcrowding.

What’s the best way to serve this salad?

It’s best served slightly warm, with the roasted vegetables still a little toasty.

Conclusion

Brussel Sprout & Ginger Roasted Squash Salad is a colorful, flavorful dish that highlights seasonal produce in the most delicious way. With tender roasted squash, crisp Brussels sprouts, sweet figs, and a bright Dijon vinaigrette, it strikes the perfect balance of hearty and fresh. Serve it as a standout side dish or a light, wholesome main you’ll find yourself making it again and again.

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