Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets
When the air turns crisp and your kitchen smells like roasted goodness, this winter vegetable salad with butternut squash, Brussels sprouts, and beets is everything your heart craves. It’s vibrant, warm, slightly sweet, a little nutty, and made for cozy gatherings or easy holiday prep. This one’s not just a salad. It’s a seasonal hug in a bowl.
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.
Notes
To keep colors vibrant, toss beets in separately at the end. Serve warm or room temperature. For added protein, try grilled chicken, chickpeas, or crispy tofu. Prep veggies and beets up to 2 days ahead, but toast pecans fresh for crunch.