Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets
A vibrant Winter Vegetable Salad featuring roasted Brussels sprouts, butternut squash, and beets dressed with balsamic glaze or maple-lime dressing.
Equipment
- Baking Sheet
- medium 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 recommended 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
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. Roast them longer for a softer texture.
- During the last 5-10 minutes of roasting, turn them over for even browning, aiming for nicely charred cut sides.
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. Bake for 20-25 minutes, turning once half-way through until softened.
- You can roast both Brussels sprouts and butternut squash together on 2 separate baking sheets at the same time.
How to Cook Beets
- Add 2 beets to a medium-sized saucepan filled with water. Bring to a boil.
- Boil the beets on medium heat, half-covered, for about 30-40 minutes until soft.
- Using a large spoon or ladle, carefully remove beets from hot water. Let them cool, then peel and dice.
- It's recommended to cook beets at least 1 day in advance and keep them in the refrigerator.
How to Toast Pecans
- Preheat the oven to 350 F. Line a baking sheet with parchment paper.
- Spread pecans in a single layer and toast for 5-10 minutes until they darken.
- Pecans burn fast, so check after 5 minutes and frequently afterward.
Assembly
- In a large bowl, toss together roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Add diced cooked beets last.
Salad Dressing Option 1: Maple Lime Dressing
- Combine 3-4 tablespoons of maple syrup with 1-2 tablespoons of freshly squeezed lime juice to taste.
- Toss all salad ingredients (except beets) with the dressing and add beets on top.
Salad Dressing Option 2: Balsamic Glaze
- Combine 1 cup of balsamic vinegar and ¼ cup of honey or brown sugar. Cook down, stirring regularly.
- Drizzle the balsamic glaze right before serving for presentation.
Notes
To prevent beets from color bleeding into the salad, add them last and drizzle dressing just before serving.
Nutrition
Serving: 1saladCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 210mgPotassium: 600mgFiber: 8gSugar: 12gVitamin A: 2000IUVitamin C: 30mgCalcium: 80mgIron: 2mg
Tried this recipe?Let us know how it was!