Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets | Holiday Roasted Side
Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets is a vibrant and comforting dish that transforms simple ingredients into a holiday masterpiece. When I first made this salad, the smell of roasted vegetables filled my kitchen, blending the sweetness of caramelized butternut squash with the earthy aroma of beets and the crisp bite of Brussels sprouts. Tossed with cranberries and toasted pecans, it felt like the perfect balance of flavor and texture for winter gatherings.
If you are looking for Christmas vegetable sides that are colorful, healthy, and full of flavor, this recipe will quickly become one of your seasonal favorites. It’s hearty enough for dinner yet elegant enough for any festive occasion.
Table of Contents
Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and cube the butternut squash and beets, then trim and halve the Brussels sprouts.
- Toss all vegetables with olive oil, maple syrup, salt, and pepper until evenly coated.
- Spread on the baking sheet and roast for 25–30 minutes, flipping halfway through.
- In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, and a pinch of salt.
- In a large bowl, combine roasted vegetables with cranberries and toasted pecans. Drizzle dressing over and toss gently.
- Serve warm or at room temperature. Garnish with fresh herbs if desired.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This Recipe
There are many reasons to adore this Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets:
- The roasted vegetables caramelize beautifully, creating deep, sweet flavor in every bite.
- It serves perfectly as a side dish for holiday dinners or cozy family meals.
- The mix of squash, Brussels sprouts, cranberries, and pecans gives an irresistible blend of sweetness and crunch.
- It’s vegan, gluten-free, and packed with nutrients from your favorite winter vegetables.
- It’s equally delicious warm or chilled, making it an easy dish for potlucks or meal prep.
Each spoonful feels hearty and satisfying, just like a lighter, more elegant version of a roasted vegetable casserole.
Essential Ingredients for Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets
| Ingredient | Measurement | Notes |
| Butternut squash | 2 cups, cubed | Peel and dice evenly for roasting |
| Brussels sprouts | 2 cups, halved | Trim ends and remove loose leaves |
| Beets | 2 medium, cubed | Use red or golden beets for contrast |
| Olive oil | 3 tbsp | Ensures crisp, caramelized edges |
| Maple syrup | 1 tbsp | Adds light sweetness |
| Balsamic vinegar | 2 tbsp | Brings balance and tang |
| Dried cranberries | ½ cup | Adds festive color |
| Toasted pecans | ½ cup | For crunch and nutty flavor |
| Salt and pepper | To taste | Enhances all flavors |
| Fresh herbs | Optional | Try thyme, rosemary, or sage |
This ingredient mix celebrates the best of roasted vegetable recipes, turning everyday produce into a warm, comforting dish.
Step-by-Step Cooking Instructions for Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the vegetables. Peel and cube the butternut squash and beets, then trim and halve the Brussels sprouts.
- Season generously. Toss all vegetables with olive oil, maple syrup, salt, and pepper until well coated.
- Roast to perfection. Spread the vegetables evenly on the baking sheet and roast for 25–30 minutes, flipping halfway. They should be tender and golden brown.
- Make the dressing. In a small bowl, whisk balsamic vinegar, olive oil, maple syrup, and a pinch of salt.
- Assemble the salad. In a large bowl, combine roasted vegetables with cranberries and pecans. Drizzle the dressing on top and toss gently.
- Serve warm or room temperature. Garnish with fresh herbs for a beautiful finish.
The result is a colorful dish of roasted beets, carrots, and Brussels sprouts that tastes as good as it looks.
Customizing Your Spice Level and Flavor Profile
This winter vegetable salad is endlessly versatile. Try these variations to make it your own:
- Add roasted carrots, parsnips, or sweet potatoes for extra color and flavor.
- Replace maple syrup with honey for a floral sweetness.
- Sprinkle feta or goat cheese for a creamy touch.
- Add a pinch of cinnamon or smoked paprika for warm spice.
- Mix in grains like quinoa or farro for a complete, hearty meal.
You can also make a festive version inspired by roasted butternut squash and Brussels sprouts with pecans and cranberries a classic that shines on Christmas vegetable sides menus.
Professional Tips for Restaurant-Quality Presentation
- Highlight color contrast. Layer golden squash, ruby beets, and green sprouts for a beautiful presentation.
- Dress right before serving. It keeps the vegetables crisp and flavorful.
- Use a wide platter. It turns the dish into a stunning table centerpiece.
- Add finishing touches. Sprinkle toasted nuts and herbs right before serving.
Following these presentation tips will help you create a salad that looks as impressive as it tastes, ideal for Pinterest boards or festive gatherings.
Storage, Reheating, and Meal Prep Strategies for Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets
| Storage Type | Duration | Reheating Instructions |
| Refrigerator | Up to 4 days | Warm in the oven at 350°F for 10 minutes |
| Freezer | Not recommended | May affect texture |
| Meal Prep | 3–4 days | Store dressing separately for freshness |
For best results, store cranberries and pecans separately to keep their texture crisp and vibrant.
Troubleshooting Common Cooking Challenges
Vegetables come out soggy: Space them out on the baking sheet to ensure proper roasting.
Uneven roasting: Cut vegetables to a similar size and flip halfway through.
Beets stain other veggies: Roast beets separately and mix before serving.
These small adjustments ensure your butternut squash, beets, and Brussels sprouts turn out perfectly every time.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, roast the vegetables in advance and add the dressing just before serving.
Can I use other vegetables?
Definitely. Try adding sweet potatoes, carrots, or parsnips.
Can I make it a main course?
Yes, simply add quinoa, farro, or couscous to make it heartier.
What dressing works best?
A maple-balsamic vinaigrette pairs beautifully, but a lemon tahini dressing is also delicious.
Can I turn it into a casserole?
Yes. Combine roasted veggies with grains and cheese, then bake to create a comforting roasted vegetable casserole.
Final Thoughts
Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets is colorful, hearty, and full of natural flavor. Each forkful combines the sweet depth of roasted vegetables with the tartness of cranberries and the crunch of pecans. It’s a dish that feels both wholesome and festive perfect for Christmas vegetable sides or any cozy dinner.
Bring this salad to your next holiday table and watch it disappear. Save it for later and share it with anyone who loves roasted vegetable recipes that brighten the winter season.
