Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets
Winter vegetables bring warmth and color to our plates, especially when showcased in a vibrant salad bursting with flavor. This Winter Vegetable Salad features roasted butternut squash, Brussels sprouts, and beets, creating an irresistible combo that’s perfect for cozy dinners or holiday gatherings. The earthy sweetness of the roasted vegetables, combined with fresh greens and a tangy balsamic vinaigrette, makes this dish not just a salad but a celebration of the season.
Why you’ll love this dish
Why should this recipe be on your radar? For starters, it’s a celebration of winter produce, showcasing the best flavors this season has to offer. The dish is not only visually appealing, with its jewel-toned beets and golden squash, but it’s also packed with nutrients. Plus, it’s quick and easy to prepare, making it an ideal choice for busy weeknights or festive gatherings. Kid-approved, satisfying, and entirely plant-based, this salad checks all the boxes.
"This salad has quickly become my favorite winter dish! The roasted veggies are heavenly, and the flavors come together perfectly. It’s delicious and so easy to make!" – A delighted home cook
How this recipe comes together
The Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets comes together seamlessly in just a few steps. First, you’ll roast the vegetables to bring out their natural sweetness. While they’re roasting, you can prepare your mixed greens, and then it’s just a matter of tossing everything together and adding your favorite dressing.
What you’ll need
Gather these fresh ingredients for your salad:
- 1 medium butternut squash, peeled and diced
- 1 pound Brussels sprouts, trimmed and halved
- 2 medium beets, roasted and diced (you can also use pre-cooked if you’re short on time)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Mixed greens (e.g., spinach, arugula)
- Balsamic vinaigrette or dressing of choice
Feel free to swap in other greens or dressings according to your preference!
Directions to follow
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper until well coated.
- Spread the vegetables out on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, or until they’re tender and lightly caramelized.
- While the vegetables are baking, prepare your beets if they aren’t already roasted.
- In a large bowl, combine the mixed greens, roasted butternut squash, Brussels sprouts, and diced beets.
- Drizzle with balsamic vinaigrette and toss gently to mix everything together.
- Serve immediately and enjoy!
Best ways to enjoy it
This Winter Vegetable Salad is not only delicious on its own; it pairs beautifully with a variety of dishes. Try serving it alongside grilled chicken, roasted fish, or a hearty grain like quinoa for a complete meal. For added texture, sprinkle some toasted nuts or seeds on top before serving. You can also enjoy it as a vibrant side dish at your holiday gatherings.
Storage and reheating tips
If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. To keep your salad fresh, consider storing the dressing separately until you’re ready to eat. Reheat the roasted vegetables in the oven or microwave before serving, but keep in mind that the greens are best enjoyed fresh.
Helpful cooking tips
- When peeling and dicing the butternut squash, use a sharp knife to make the process easier. Cutting it into manageable chunks can help.
- For perfectly roasted veggies, make sure they’re spread out evenly on the baking sheet; overcrowding can lead to steaming instead of roasting.
- Experiment with different types of greens or dressings to customize the salad to your liking.
Creative twists
Feel free to get creative! Add nuts like walnuts or pecans for crunch, or sprinkle some feta or goat cheese for creaminess. If you want more protein, toss in some chickpeas or grilled tofu. You can also swap the balsamic vinaigrette for a citrus-based dressing for a fresh twist.
Common questions
What is the prep time for this recipe?
The prep time is around 15-20 minutes, depending on your chopping skills and if you have pre-roasted beets.
Can I make this salad ahead of time?
Yes, you can roast the vegetables ahead of time and store them separately from the greens and dressing. Combine everything just before serving for the best taste and texture.
How long will leftovers last?
Leftovers can be stored in the fridge for about 3 days. Keep the dressing separate until you’re ready to eat.
This Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets is not just a dish; it’s a journey through the flavors of the season. Enjoy every bite!
Winter Vegetable Salad
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper until well coated.
- Spread the vegetables out on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, or until they are tender and lightly caramelized.
- While the vegetables are baking, prepare your beets if they aren’t already roasted.
- In a large bowl, combine the mixed greens, roasted butternut squash, Brussels sprouts, and diced beets.
- Drizzle with balsamic vinaigrette and toss gently to mix everything together.
- Serve immediately and enjoy!
