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Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets

Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets

A vibrant winter vegetable salad featuring roasted Brussels sprouts, butternut squash, and beets, perfect for seasonal gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 280 kcal

Equipment

  • baking sheet
  • Medium bowl
  • Saucepan

Ingredients
  

Roasted Brussels Sprouts

  • 3 cups Brussels sprouts (raw, ends trimmed, yellow leaves removed)
  • 2 tablespoons olive oil
  • salt to taste

Roasted Butternut Squash

  • 4 cups butternut squash (uncooked, peeled, seeded, and cubed into 1-inch cubes)
  • 2 tablespoons olive oil
  • salt to taste

Other Salad Ingredients

  • 2 large beets (pre-cooked at least 1 day in advance)
  • 2 cups pecan halves
  • 1 cup dried cranberries

Balsamic Glaze

  • 1 cup balsamic vinegar
  • ¼ cup honey or brown sugar

Maple-Lime Dressing

  • 4 tablespoons maple syrup
  • 1 tablespoon freshly squeezed lime juice add 1 more tablespoon, to taste

Instructions
 

Roasting Brussels Sprouts

  • Preheat oven to 375 F. Line the baking sheet with parchment paper.
  • Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half.
  • In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
  • Place Brussels sprouts onto a parchment paper-lined baking sheet, cut side down, and roast in the oven at 375 F for about 20-25 minutes.
  • During the last 5-10 minutes of roasting, turn them over for even browning.

Roasting Butternut Squash

  • Preheat oven to 375 F. Line the baking sheet with parchment paper.
  • In a medium bowl, combine cubed butternut squash, 2 tablespoons of olive oil, and salt, and toss to combine.
  • Spread butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking.

Cooking Beets

  • Add 2 beets to a medium-sized saucepan filled with water. Bring to a boil.
  • Boil the beets on medium heat for about 30 or 40 minutes until soft.
  • Remove from heat, let them cool, peel the beets, and dice them into small cubes.

Toasting Pecans

  • Preheat the oven to 350 F and line a baking sheet with parchment paper.
  • Toast the pecans for about 5 to 10 minutes until they get darker in color.

Assembly

  • In a large bowl, toss together roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Add diced cooked beets last.

Dressing

  • For the maple-lime dressing, combine 3 or 4 tablespoons of maple syrup with 1 or 2 tablespoons of lime juice to taste.
  • Drizzle with balsamic glaze only right before serving, if making ahead.

Notes

Cooking beets at least 1 day in advance helps preserve their color. Use high-quality aged balsamic vinegar for a brighter salad appearance.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 35gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 50mgPotassium: 400mgFiber: 6gSugar: 10gVitamin A: 2000IUVitamin C: 30mgCalcium: 60mgIron: 1mg
Keyword Beet Salad, Christmas salad, Healthy Recipes, Thanksgiving side dish, vegetable salad, winter salad
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