Description

This Winter Vegetable Salad features roasted Brussels sprouts, butternut squash, and beets, combined with toasted pecans and dried cranberries for a festive and flavorful dish. It can be dressed with either a sweet maple-lime dressing or a tangy balsamic glaze, making it a perfect, colorful side for holiday meals or any winter gathering.

Ingredients

Scale

Roasted Brussels Sprouts

3 cups Brussels sprouts (raw, ends trimmed, yellow leaves removed)
2 tablespoons olive oil
salt to taste

Roasted Butternut Squash

4 cups butternut squash (uncooked, peeled, seeded, and cubed into 1-inch cubes)
2 tablespoons olive oil
salt to taste

Other Salad Ingredients

2 large beets (cooked and diced)
2 cups pecan halves
1 cup dried cranberries

Balsamic Glaze

1 cup balsamic vinegar
¼ cup honey or brown sugar

Maple-Lime Dressing

4 tablespoons maple syrup
1 tablespoon freshly squeezed lime juice (add 1 more tablespoon to taste)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven for Roasting Preheat your oven to 375 F and line two baking sheets with parchment paper for roasting the vegetables.
Prepare and Roast Brussels Sprouts Trim the ends and remove yellow leaves from Brussels sprouts, then slice in half. Toss them in a bowl with 2 tablespoons olive oil and salt to taste. Arrange cut side down on one baking sheet and roast at 375 F for 20-25 minutes. Turn halfway during the last 5-10 minutes to brown evenly.
Prepare and Roast Butternut Squash Peel, seed, and cube the butternut squash into 1-inch pieces. Toss with 2 tablespoons olive oil and salt. Spread evenly on the second baking sheet and roast at 375 F for 20-25 minutes, turning halfway through until soft.
Cook Beets Place whole beets in a saucepan with water. Bring to a boil and then simmer, half-covered, for 30-40 minutes until tender. Drain, cool, peel, and dice into small cubes. It is recommended to cook beets a day in advance to reduce color bleeding.
Toast Pecans Increase oven temperature to 350 F and spread pecan halves on a baking sheet lined with parchment paper. Toast pecans for 5-10 minutes, checking frequently to avoid burning until they darken slightly.
Assemble the Salad In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Add the diced cooked beets last to prevent discoloration of the other ingredients.
Prepare Maple-Lime Dressing (Optional) Whisk together 3-4 tablespoons maple syrup with 1-2 tablespoons freshly squeezed lime juice to taste. Toss the salad ingredients except the beets with this dressing, then add beets on top or drizzle over the fully assembled salad.
Prepare Balsamic Glaze (Optional) Combine balsamic vinegar and honey or brown sugar in a pan and simmer over medium heat, stirring regularly until reduced by half and thick enough to coat the back of a spoon. Drizzle the glaze over the salad just before serving to maintain vibrant colors.

Notes

If using balsamic glaze, consider white balsamic vinegar to keep the salad’s bright colors.
High-quality aged Italian balsamic vinegar can be used as-is without cooking down.
Alternatively, mix ¼ cup balsamic vinegar with 2 tablespoons olive oil for a quick dressing.
Cooking beets in advance and refrigerating prevents their color from bleeding excessively into the salad.
Check pecans frequently during toasting to prevent burning as they toast quickly.
You can roast Brussels sprouts and butternut squash simultaneously on separate baking sheets in the same oven rack.

Nutrition

Serving Size: 1 serving
Calories: 210 kcal
Sugar: 12 g
Sodium: 150 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 5 g
Protein: 3 g
Cholesterol: 0 mg