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–+ servings
Patricia Krouse

Winter Vegetable Salad

A vibrant salad featuring roasted butternut squash, Brussels sprouts, and beets, offering a colorful, nutrient-packed dish perfect for winter dinners or holiday gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegan
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Roasted Vegetables
  • 1 medium butternut squash, peeled and diced Use a sharp knife for easier peeling and dicing.
  • 1 pound Brussels sprouts, trimmed and halved
  • 2 medium beets, roasted and diced Pre-cooked beets can be used to save time.
Salad Base
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • cups mixed greens (e.g., spinach, arugula) Feel free to swap in other greens.
  • Balsamic vinaigrette or dressing of choice You can use a citrus-based dressing for a twist.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper until well coated.
  3. Spread the vegetables out on a baking sheet in a single layer.
  4. Roast in the oven for 25-30 minutes, or until they are tender and lightly caramelized.
  5. While the vegetables are baking, prepare your beets if they aren’t already roasted.
Assembly
  1. In a large bowl, combine the mixed greens, roasted butternut squash, Brussels sprouts, and diced beets.
  2. Drizzle with balsamic vinaigrette and toss gently to mix everything together.
  3. Serve immediately and enjoy!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 300mgFiber: 8gSugar: 5g

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. It’s best to keep the dressing separate until ready to eat. For added texture, sprinkle toasted nuts or seeds on top before serving.

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