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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 healthy Winter Vegetable Salad packed with roasted butternut squash, Brussels sprouts, and beets, perfect for festive occasions.
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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
  • 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 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.
  • Bake for 20-25 minutes, turning once halfway through baking until softened.

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 to 40 minutes until soft.
  • Remove from heat, let them cool, peel the beets and then dice them into small cubes.

How to Toast Pecans

  • Preheat the oven to 350 F. Line a baking sheet with parchment paper.
  • Spread pecans in a single layer.
  • Toast the pecans for about 5 to 10 minutes in the preheated oven.

Assembly

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

Notes

For best presentation, drizzle balsamic glaze only before serving to maintain the salad's color.

Nutrition

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