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

Why You’ll Love This Recipe

I love this salad because it’s both comforting and vibrant. The roasted squash and sprouts get caramelized and tender, while the beets add earthiness and color. Toasted pecans bring a nutty crunch, and the balsamic glaze ties everything together with a tangy-sweet finish. It’s gluten-free, vegetarian, and packed with fiber, which makes it as nourishing as it is delicious. I can serve it warm, room temp, or cold—and it always gets compliments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Roasted Brussels Sprouts
3 cups Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt to taste

Roasted Butternut Squash
4 cups butternut squash, peeled and cubed
2 tablespoons olive oil
Salt to taste

Other Salad Ingredients
2 medium beets
2 cups pecan halves
1 cup dried cranberries

Balsamic Glaze
1 cup balsamic vinegar
¼ cup honey or brown sugar

Directions

How to Roast Brussels Sprouts

1. I preheat my oven to 375°F and line a baking sheet with parchment paper.

2. I toss the halved Brussels sprouts with olive oil and a pinch of salt, then place them cut-side down on the sheet.

3. I roast for 20–25 minutes, flipping them during the last 5–10 minutes to get even browning and a bit of crisp on the edges.

How to Roast Butternut Squash

1. I line a separate baking sheet with parchment and toss the squash cubes in olive oil and salt.

2. I spread them in a single layer and roast at 375°F for 20–25 minutes, flipping once halfway through.

Tip: I roast both the Brussels sprouts and squash at the same time using separate trays on the same oven rack.

How to Cook Beets

1. I place the beets in a saucepan, cover with water, and bring to a boil.

2. I simmer them half-covered for 30–40 minutes until fork-tender, then let them cool before peeling and dicing.

How to Toast Pecans

1. I preheat the oven to 350°F, spread the pecans on a lined baking sheet, and toast for 5–10 minutes, watching closely to prevent burning.

How to Make Balsamic Glaze

1. In a small saucepan, I combine balsamic vinegar with honey or brown sugar.

2. I simmer the mixture over medium heat until it reduces by half and becomes thick enough to coat a spoon.

Assembly

1. In a large bowl, I gently toss together the roasted Brussels sprouts, roasted squash, toasted pecans, and dried cranberries.

2. I add the diced beets last to avoid turning the whole salad red.

3. Just before serving, I drizzle the balsamic glaze over the top (not mixing it in) for a beautiful finish.

Note: If I’m making this salad ahead of time, I wait to add the glaze until just before serving so the colors stay vibrant.

Servings and timing

This recipe serves 6 people and takes about 1 hour total—20 minutes to prep and 40 minutes to cook. It’s ideal as a side dish for Thanksgiving, Christmas, or any winter dinner.

Variations

When I want to switch things up, I use golden beets for less staining, or swap pecans for walnuts or almonds. I’ve also added goat cheese crumbles or feta for a creamy contrast. For a different twist, I sometimes use white balsamic vinegar to keep the salad’s colors bright and festive.

Storage/reheating

Leftovers store well in the fridge for up to 4 days in an airtight container. I usually enjoy it cold or bring it to room temperature before serving. I avoid microwaving it, especially once the glaze is added, since it can change the texture of the roasted veggies.

FAQs

Can I use pre-cooked beets?

Yes, I often use vacuum-sealed cooked beets to save time. I just dice and add them in during assembly—no boiling required.

Can I make the balsamic glaze ahead of time?

Absolutely. I make it a few days in advance and store it in a sealed jar in the fridge. I warm it slightly before drizzling to loosen the texture if it thickens.

What’s the best way to cut the butternut squash?

I peel the squash with a vegetable peeler, then slice it in half, scoop out the seeds, and cube it into even 1-inch chunks for even roasting.

Will this salad still taste good the next day?

Yes, and I think the flavors deepen even more overnight. Just store it without the glaze and add it fresh before serving again.

Can I serve this warm?

Yes! I often serve it warm when everything is freshly roasted. It’s comforting and still holds up beautifully with the glaze added just before serving.

Conclusion

This Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets is one of my go-to recipes for cold-weather meals and holiday gatherings. It’s hearty, colorful, and packed with seasonal goodness—from caramelized veggies to sweet-tart cranberries and crunchy pecans. Whether I’m serving it for Thanksgiving, Christmas, or just a cozy weeknight dinner, this salad always brings comfort and color to the table.

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