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Winter Vegetable Salad with Butternut Squash,Brussels Sprouts and Beets

Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets

This vibrant winter salad combines caramelized butternut squash, earthy roasted beets, and crispy Brussels sprouts with festive cranberries and pecans for the perfect holiday side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Holiday
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups butternut squash, cubed
  • 2 cups Brussels sprouts, halved
  • 2 medium beets, cubed
  • 3 tbsp olive oil
  • 1 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • 0.5 cup dried cranberries
  • 0.5 cup toasted pecans
  • salt and pepper, to taste
  • fresh herbs (optional – thyme, rosemary, or sage)

Equipment

  • oven
  • baking sheet
  • parchment paper
  • mixing bowls
  • whisk
  • knife
  • cutting board

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Peel and cube the butternut squash and beets, then trim and halve the Brussels sprouts.
  3. Toss all vegetables with olive oil, maple syrup, salt, and pepper until evenly coated.
  4. Spread on the baking sheet and roast for 25–30 minutes, flipping halfway through.
  5. In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, and a pinch of salt.
  6. In a large bowl, combine roasted vegetables with cranberries and toasted pecans. Drizzle dressing over and toss gently.
  7. Serve warm or at room temperature. Garnish with fresh herbs if desired.

Nutrition

Calories: 210kcalCarbohydrates: 22gProtein: 3gFat: 13gSaturated Fat: 1.5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 8.5gSodium: 140mgPotassium: 470mgFiber: 5gSugar: 9gVitamin A: 9500IUVitamin C: 45mgCalcium: 60mgIron: 1.5mg

Notes

Customize this dish by adding roasted carrots or sweet potatoes, swapping maple syrup for honey, or tossing in grains like quinoa. For added creaminess, top with goat cheese or feta. Roast beets separately to avoid staining other vegetables.

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