Name: Winter Vegetable Salad with Roasted Squash and Brussels Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups Brussels sprouts (raw, ends trimmed, yellow leaves removed); 2 tablespoons olive oil; salt to taste; 4 cups butternut squash (uncooked, peeled, seeded, and cubed into 1-inch cubes); 2 tablespoons olive oil; salt to taste; 2 large beets (cooked and diced); 2 cups pecan halves; 1 cup dried cranberries; 1 cup balsamic vinegar; ¼ cup honey or brown sugar; 4 tablespoons maple syrup; 1 tablespoon freshly squeezed lime juice (add 1 more tablespoon to taste)

Jump to Recipe· 4.6 from 12 reviews

If you’re craving something fresh, hearty, and loaded with seasonal goodness, you’re going to love this Winter Vegetable Salad with Roasted Squash and Brussels Recipe. It’s that perfect blend of sweet roasted butternut squash, caramelized Brussels sprouts, earthy beets, and crunchy pecans, all brought together with a zingy maple-lime dressing or a luscious balsamic glaze. I promise, this salad isn’t just healthy; it’s fan-freaking-tastic and will quickly become your go-to winter dinner side or lunch centerpiece.

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Why This Recipe Works

Seasonal Ingredients: Using winter veggies like squash, Brussels sprouts, and beets makes this salad taste fresh and relevant for colder months.
Balanced Flavors: The sweetness from the maple-lime or balsamic glaze complements the earthiness of the roasted veggies perfectly.
Texture Play: Roasted softness, crunchy pecans, and chewy dried cranberries give a satisfying mouthfeel every bite.
Make-Ahead Friendly: You can prep the beets and nuts ahead, making it easy to assemble when you want something quick and nutritious.

Winter Vegetable Salad with Roasted Squash and Brussels, healthy winter salad recipes, seasonal vegetable salad, roasted squash and Brussels sprouts salad, festive winter greens - A white round plate is arranged with four different sections of food. At the top left are shiny, dark red dried cranberries. Next to them, on the top right, are roasted golden-orange butternut squash cubes with a slight shine and some browned edges. Below the squash, on the bottom right, are deep purple roasted beet cubes with a matte finish. At the bottom left are halved Brussels sprouts with a vibrant green color and charred brown edges. At the top center between the cranberries and squash lies a pile of glossy brown pecan nuts. All the items are placed close but separated neatly on a white marbled surface background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Winter Vegetable Salad with Roasted Squash and Brussels Recipe plays a role in creating that delicious harmony you want from a winter salad—balanced, colorful, and full of flavor. When shopping, look for fresh, firm Brussels sprouts and vibrant orange butternut squash to get the best texture and taste.

Brussels sprouts: Small heads with tight, green leaves indicate freshness; trimming the ends and removing yellow leaves ensures they roast evenly without bitterness.
Butternut squash: Choose one that’s heavy for its size and with matte skin; peeling and cubing it properly makes roasting a breeze.
Beets: Pre-cooking beets a day ahead reduces color bleeding and enhances their sweetness in the salad.
Pecan halves: Toasting pecans brings out their nutty aroma and adds crunch.
Dried cranberries: They add sweet-tart bursts, balancing the earthiness.
Balsamic vinegar & honey/brown sugar: Combined to make a decadent glaze that adds depth and sweetness without overpowering.
Maple syrup & fresh lime juice: Together making a bright, naturally sweet dressing that livens the whole salad.
Olive oil: Used for roasting veggies, enhancing flavor and texture.
Salt: Simple seasoning to pull everything together.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Winter Vegetable Salad with Roasted Squash and Brussels Recipe is how easy it is to make your own tweak. I personally like adding a sprinkle of goat cheese or toasted pumpkin seeds sometimes, but you can totally swap out the pecans for walnuts if that’s what you’ve got on hand.

Variation: I once added roasted sweet potatoes instead of butternut squash when I couldn’t find any – the sweetness was just as comforting and a great twist.
Dietary substitutions: If you want it vegan-friendly, just switch to agave or pure maple syrup instead of honey in the balsamic glaze.
More protein: Toss in some cooked quinoa or roasted chickpeas for a heartier meal.
Seasonal swap: When beets aren’t in season, roasted carrots or parsnips work beautifully here too.

Step-by-Step: How I Make Winter Vegetable Salad with Roasted Squash and Brussels Recipe

Step 1: Prep and Roast the Brussels Sprouts

Start by preheating your oven to 375°F and lining a baking sheet with parchment paper—this just makes cleanup so much easier. Trim the ends of your Brussels sprouts and remove any yellow leaves; that’s where bitterness can hide. Slice them in half to get nice caramelization on the cut sides. Toss them in olive oil and a little salt, then spread them cut side down on the baking sheet. Roast for 20-25 minutes, turning them halfway through so they get browned evenly. The magic here is achieving that char without burning. If you prefer your sprouts softer, add a few more minutes, but watch closely so they don’t turn black.

Step 2: Roast the Butternut Squash Cubes

While your sprouts are roasting (you can do both trays at once to save time), prepare the butternut squash by peeling, seeding, and cutting it into even 1-inch cubes. Drizzle with olive oil and sprinkle with salt, then spread it out on another parchment-lined baking sheet. Roast for about 20-25 minutes, flipping once halfway, until tender and lightly caramelized. When both veggies are done, set them aside to cool slightly—this helps bring out their natural sweetness when combined later on.

Step 3: Cook and Dice the Beets

I highly recommend cooking your beets at least a day in advance if possible. Simply boil them in water for 30-40 minutes (depending on size) until fork-tender. Drain, let them cool, then peel off the skins (they slide right off after boiling). Dice into small cubes and store in the refrigerator until ready to use. This step keeps the beets from bleeding their vibrant color all over your salad, so your beautiful golden and green hues stay front and center.

Step 4: Toast the Pecans

Preheat your oven to 350°F and spread pecans on a parchment-lined tray. Toast them for about 5-10 minutes, but seriously keep an eye on them after 5 minutes. Pecans can burn quickly, and that burnt flavor will throw off the whole salad. Once they’re fragrant and a bit darker, pull them out and let them cool.

Step 5: Assemble and Dress Your Salad

In a large bowl, start by tossing your roasted Brussels sprouts and butternut squash with the toasted pecans and dried cranberries. Then gently fold in the diced cooked beets—adding them last keeps the salad looking vibrant. For dressing, you can go with a quick maple-lime combination: just maple syrup and freshly squeezed lime juice stirred together. Toss the salad with dressing, or drizzle on top to keep it lively. Alternatively, prepare a balsamic glaze by simmering balsamic vinegar with honey or brown sugar until reduced by half, then drizzle just before serving for a glossy sweet touch. You’ll find detailed instructions for both dressings in the recipe card below.

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Tips from My Kitchen

Even Cubes Matter: Cutting squash and beets into even pieces ensures they roast and cook evenly—you don’t want some mushy and others crunchy.
Avoid Beet Color Bleeding: Cooking beets in advance and adding them last keeps your salad colors sharp and appealing.
Watch Your Nuts: Toast pecans carefully to prevent bitterness from burnt nuts; it’s an easy step that elevates the whole salad.
Glaze Timing: Drizzle balsamic glaze right before serving to preserve the salad’s vibrancy and prevent it from looking too dark.

How to Serve Winter Vegetable Salad with Roasted Squash and Brussels Recipe

Garnishes

I love topping this salad with a handful of fresh herbs like parsley or thyme for an herbaceous pop, and sometimes I crumble a bit of feta or goat cheese right on top for creamy tang. Toasted seeds such as pumpkin or sunflower add extra crunch and nutrition. These little garnishes bring that extra layer of flavor and texture that makes the salad pop on the plate.

Side Dishes

This Winter Vegetable Salad pairs beautifully with lean proteins like roasted chicken, grilled salmon, or even a cozy lentil loaf for a vegetarian option. I often serve it alongside hearty grain bowls or warm crusty bread to soak up any dressing left on the plate.

Creative Ways to Present

For special occasions, I love serving this salad in a gorgeous wooden bowl or on a heavy ceramic platter so the colors really shine. Adding edible flowers like nasturtium or pansies makes it feel festive and elevated. Another fun idea is to layer the ingredients in a large glass trifle bowl for a stunning showcase of vibrant winter veggies.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. To keep the texture fresh, I like to keep the dressing separate if possible and toss it right before eating. This helps prevent sogginess and keeps the roasted veggies nice and flavorful.

Freezing

Freezing this salad isn’t my favorite option because roasted veggies like Brussels sprouts and squash can get a bit mushy after thawing. But if you want to freeze leftovers, I suggest freezing the roasted veggies and nuts separately without dressing. Then thaw and assemble fresh for best results.

Reheating

When reheating leftovers, I prefer a quick zap in the microwave or warming them gently on the stovetop until just heated through—overheating can make roasted veggies rubbery. Adding fresh raw greens or extra dried cranberries after reheating brightens the salad right back up.

FAQs

Can I substitute other vegetables in this Winter Vegetable Salad with Roasted Squash and Brussels Recipe?

Absolutely! Roasted carrots, parsnips, or sweet potatoes work beautifully if you want to mix things up or use what’s in your fridge. Just keep the roasting times in mind so everything cooks evenly.
What’s the best way to peel and cook beets for this salad?

I recommend boiling whole beets until tender, letting them cool, then peeling—the skin slips right off. Cooking them a day ahead also helps cut down on color bleeding and makes prep last-minute easy.
Can I make the balsamic glaze ahead?

Yes! You can prepare the balsamic glaze a few days in advance and store it in the fridge. Just warm slightly before using to get that perfect drizzling consistency, and add it just before serving for vibrant presentation.
Is this salad suitable for meal prep?

Definitely. Roast the veggies and cook beets ahead, store components separately, and toss with dressing right before eating to keep textures fresh throughout the week.

Final Thoughts

This Winter Vegetable Salad with Roasted Squash and Brussels Recipe is one of those dishes I keep coming back to because it proves winter veggies can be anything but boring. Roasting brings out their natural sweetness, and the combo of textures and dressings feels indulgent yet wholesome. If you try it, I’m pretty sure it’ll become a steadfast favorite in your recipe box, especially when you want that cozy comfort without loading up on heavy carbs. Give it a go, and let me know how you customize it!