Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets
A colorful and hearty winter salad made with roasted butternut squash, Brussels sprouts, and beets. Perfect for cozy dinners or festive holiday meals like Thanksgiving and Christmas.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Salad, Side Dish
- Method: Roasting / Boiling
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Roasted Brussels Sprouts:
3 cups Brussels sprouts (ends trimmed, yellow leaves removed)
2 tbsp olive oil
Salt, to taste
For the Roasted Butternut Squash:
4 cups butternut squash (peeled, seeded, and cubed into 1-inch pieces)
2 tbsp olive oil
Salt, to taste
Other Salad Ingredients:
2 beets
2 cups pecan halves
1 cup dried cranberries
For the Balsamic Glaze:
1 cup balsamic vinegar
¼ cup honey or brown sugar
Instructions
1. Roast the Brussels Sprouts:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Halve the Brussels sprouts and toss them with olive oil and salt.
Arrange cut-side down on the sheet and roast for 20–25 minutes, turning halfway through for even browning.
2. Roast the Butternut Squash:
In another bowl, toss cubed butternut squash with olive oil and salt.
Spread in a single layer on a parchment-lined baking sheet and roast for 20–25 minutes, turning halfway through.
(You can roast both vegetables simultaneously on separate pans.)
3. Cook the Beets:
Place whole beets in a saucepan with water and bring to a boil.
Simmer for 30–40 minutes until fork-tender. Drain, cool, peel, and dice into small cubes.
4. Toast the Pecans:
Preheat oven to 350°F (175°C). Spread pecans on a parchment-lined baking sheet and toast for 5–10 minutes, checking frequently to prevent burning.
5. Make the Balsamic Glaze:
In a small saucepan, combine balsamic vinegar and honey (or brown sugar).
Simmer over medium heat until reduced by half, stirring occasionally. It should coat the back of a spoon without being too thick.
6. Assemble the Salad:
In a large bowl, gently toss roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries.
Add diced beets last to avoid coloring the entire salad red.
Drizzle with balsamic glaze just before serving for a glossy, festive finish.
Notes
To preserve the salad’s color, drizzle the glaze right before serving.
Substitute white balsamic vinegar for a lighter-colored glaze.
Add goat cheese or feta for extra creaminess.
Can be made ahead — store roasted veggies separately and assemble before serving.
