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

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

Delicious Winter Vegetable Salad featuring roasted butternut squash, Brussels sprouts, and beets, perfect for festive occasions.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Salad, Side Dish
Cuisine American
Servings 6 people
Calories 526 kcal

Equipment

  • baking sheet
  • parchment paper
  • medium bowl
  • large bowl
  • medium-sized 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 I recommend pre-cooking them 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
 

How to Roast 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.

How to Roast 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 and bake for 20-25 minutes, turning once halfway through.

How to Cook Beets

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

How to Toast Pecans

  • Preheat the oven to 350 F. Line a baking sheet with parchment paper and spread pecans in a single layer.
  • 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, otherwise, they will color the salad dark red.

Salad Dressing Option 1: Maple Lime Dressing

  • Combine 3 or 4 tablespoons of maple syrup with 1 or 2 tablespoons of freshly squeezed lime juice to taste.
  • Toss all the ingredients (except beets) with the dressing and then add the beets on top.

Salad Dressing Option 2: Balsamic Glaze

  • Combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar in a medium pan and cook until reduced by half.
  • Drizzle with the balsamic glaze without mixing it with the salad.

Notes

If making this salad ahead, drizzle the balsamic glaze only right before serving for presentation purposes.

Nutrition

Serving: 1saladCalories: 526kcalCarbohydrates: 58gProtein: 6gFat: 34gSaturated Fat: 3gSodium: 47mgPotassium: 787mgFiber: 9gSugar: 37gVitamin A: 10281IUVitamin C: 59mgCalcium: 104mgIron: 3mg
Keyword butternut squash, Christmas Brussels sprouts, Christmas salad, roasted brussels sprouts, Thanksgiving Brussels sprouts, Thanksgiving salad, winter vegetable salad
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