When your kitchen smells like roasted veggies and you’re wrapped in a warm sweater, that’s winter cooking at its best. This winter vegetable salad with butternut squash, Brussels sprouts, and beets is everything a cozy side dish should be. It’s warm, colorful, a little sweet, and full of nourishing flavor. Whether you’re hosting or just want a seasonal veggie bowl, this one’s a must-make.
You’ll love how it comes together with minimal fuss and maximum flavor.
Table of Contents
Why You’ll Love This Winter Salad
This isn’t your average pile of greens. It’s a colorful, cozy mix of caramelized roasted veggies, sweet-tart cranberries, and crunchy pecans all drizzled in balsamic bliss. It works as a festive side for Thanksgiving or Christmas, or as a wholesome dinner when you want something nourishing but not boring. Plus, it’s gluten-free and vegetarian, so it makes everyone at the table happy.
Want to turn it into a full meal? Toss in your favorite protein or some fluffy grains. Or serve it with this creamy sun-dried tomato pasta for a rich and cozy combo.
Ingredients You’ll Need
Main Salad Ingredients
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 2 medium beets, boiled and diced
- ½ cup chopped pecans
- ⅓ cup dried cranberries
Optional Add-ins
- Goat cheese or feta crumbles
- Mixed greens (arugula, spinach, or kale)
- Chickpeas, shredded chicken, or roasted salmon
This salad is as flexible as it is flavorful. The roasted base of the winter vegetable salad with butternut squash, Brussels sprouts, and beets can handle just about any topping.
The Best Dressing for Winter Veggie Salad
The star? A tangy-sweet balsamic glaze that coats every roasted bite like a dream. You can also go classic with aged balsamic or mix 1 part balsamic vinegar with 2 parts olive oil and a touch of maple syrup. If you’re after a lighter color, white balsamic is a great option.
How to Make Winter Vegetable Salad
Roast the Veggies
Toss the Brussels sprouts and butternut squash with olive oil, salt, and pepper. Spread them out on a parchment-lined baking sheet and roast at 375°F for 25 minutes, flipping halfway. You want those edges golden and crisp.
Cook the Beets
Boil whole beets for 30 40 minutes until fork-tender. Let them cool slightly, then peel and dice into cubes. If you’re short on time, you can also use pre-cooked beets.
Toast the Pecans
Warm a dry skillet over medium heat. Add the chopped pecans and stir often for 5 7 minutes until fragrant and lightly browned. Watch closely so they don’t burn.
Assemble the Salad
In a big serving bowl, combine the roasted veggies, beets, cranberries, and toasted pecans. Drizzle with balsamic glaze just before serving and gently toss. Add cheese or greens if using.
This winter vegetable salad with butternut squash, Brussels sprouts, and beets is best served warm or at room temp when all the flavors really shine.
Want more Brussels in your life? You’ll love these smashed Brussels sprouts for a crispy sidekick.
Tips for Serving
Serve it warm or at room temperature for the best texture and flavor. Don’t add the dressing too early it can make the veggies soggy. This salad pairs beautifully with hearty mains or a bowl of sweet potato casserole with marshmallows on the side.
Make-Ahead and Storage Tips
You can prep the veggies and beets up to 2 days in advance. Just store everything separately in airtight containers. Toast the pecans fresh and add them right before serving so they keep their crunch. To reheat, pop the roasted veggies in the oven at 350°F for 10 12 minutes.
Easy Ingredient Swaps
- Swap sweet potatoes for butternut squash
- Use walnuts or pumpkin seeds instead of pecans
- Try dried cherries, figs, or golden raisins in place of cranberries
- Add cooked quinoa, lentils, or farro for more staying power
However you customize it, the magic of this winter vegetable salad with butternut squash, Brussels sprouts, and beets is how the sweet and savory flavors all come together in every bite.
This salad is as flexible as it is flavorful
FAQ
Can I use frozen squash or sprouts?
Yes, just thaw and pat them dry before roasting. They may take slightly less time in the oven.
How do I keep everything from turning beet-red?
Toss the beets in separately at the end, or serve them on the side if you want to preserve those bright colors.
What proteins work best with this?
Try grilled chicken, salmon, chickpeas, or even crispy tofu for a hearty twist.
Try It Tonight
Whether it’s for a weeknight meal or a holiday table, this winter vegetable salad with butternut squash, Brussels sprouts, and beets brings beauty, balance, and bold flavor. Let us know how it turns out, and don’t forget to snap a photo for Pinterest.
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Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets
Ingredients
- 2 cups Brussels sprouts halved
- 2 cups butternut squash cubed
- 2 medium beets boiled and diced
- ½ cup chopped pecans
- ⅓ cup dried cranberries
- Optional: goat cheese or feta crumbles
- Optional: mixed greens arugula, spinach, or kale
- Optional: chickpeas shredded chicken, or roasted salmon
- Balsamic glaze or mix of balsamic vinegar olive oil, and maple syrup
Instructions
- Preheat oven to 375°F. Toss Brussels sprouts and butternut squash with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25 minutes, flipping halfway.
- Boil whole beets for 30–40 minutes until fork-tender. Let cool, peel, and dice into cubes.
- In a dry skillet over medium heat, toast pecans for 5–7 minutes until fragrant and golden.
- In a large bowl, combine roasted veggies, beets, cranberries, and toasted pecans. Drizzle with balsamic glaze and toss gently. Add any optional toppings or proteins just before serving.