Simple Winter Vegetable Salad for Busy Weeknight Dinners
Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets is a vibrant, festive side dish perfect for cold winter nights and holiday gatherings. Packed with roasted vegetables, toasted pecans, and a sweet-tangy dressing, this healthy salad is vegetarian, gluten-free, and rich in fiber.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Salad, Side Dish
- Method: Roasting and Boiling
- Cuisine: American
Ingredients
- 3 cups Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil (for Brussels sprouts)
- Salt to taste
- 4 cups butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil (for butternut squash)
- 2 large beets
- 2 cups pecan halves
- 1 cup dried cranberries
- 1 cup balsamic vinegar
- 1/4 cup honey or brown sugar
- 4 tablespoons maple syrup
- 1 tablespoon freshly squeezed lime juice
Instructions
1. Preheat oven to 375ยฐF. Toss halved Brussels sprouts with olive oil and salt. Arrange cut side down on a parchment-lined baking sheet and roast for 20โ25 minutes, turning during the last 5โ10 minutes for even browning.
2. On a separate baking sheet, toss cubed butternut squash with olive oil and salt. Roast at 375ยฐF for 20โ25 minutes, turning แแ แแฎแแ halfway through, until tender.
3. Cook the beets by boiling them in a saucepan of water for 30โ40 minutes until tender. Cool completely, peel, and dice into cubes. For best results, cook beets a day ahead and refrigerate.
4. Toast pecans at 350ยฐF on a parchment-lined baking sheet for 5โ10 minutes until fragrant and slightly darkened, watching carefully to prevent burning.
5. For the balsamic glaze, simmer balsamic vinegar and honey or brown sugar in a saucepan until reduced by at least half and thick enough to coat the back of a spoon.
6. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Add diced beets last to prevent coloring the salad.
7. Drizzle with maple-lime dressing (maple syrup mixed with lime juice) or balsamic glaze just before serving.
Notes
Cook and refrigerate beets at least one day in advance to prevent excess color bleeding.
Use white balsamic vinegar if you prefer to keep the saladโs colors bright.
If making ahead, drizzle dressing or glaze just before serving for best presentation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This salad is vegetarian, gluten-free, and packed with fiber, making it a wholesome holiday side dish.
Find it online: https://cookingwithramsay.com/winter-vegetable-salad/