Roasted Winter Veggie Salad- Squash Brussels Beets

Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets is more than just a side dish; it’s a vibrant celebration of the season’s bounty, a comforting embrace on a chilly evening, and a dish that truly nourishes the soul. As the temperatures drop and daylight hours shorten, our cravings shift towards warming, hearty, and grounding flavors. This particular salad hits all those notes perfectly, offering a delightful interplay of textures and tastes that will have you looking forward to every forkful. What makes this Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets so incredibly beloved? It’s the perfect harmony of sweet, earthy butternut squash, slightly bitter and tender Brussels sprouts, and jewel-toned beets, all brought together with a bright, zesty dressing that cuts through the richness. Each ingredient brings its own unique magic, transforming simple vegetables into a culinary masterpiece that is both beautiful to behold and utterly delicious to devour. This is the recipe you’ll want to have on repeat all season long.

Ingredients:

• 3 cups Brussels sprouts, ends trimmed and any yellow outer leaves removed
• 2 tablespoons olive oil
• Salt, to taste
• 4 cups butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt, to taste
• 2 large beets, pre-cooked and peeled (see note below for prep recommendations)
• 2 cups pecan halves
• 1 cup dried cranberries
• 1 cup balsamic vinegar
• 1/4 cup honey (or brown sugar, if preferred)
• 4 tablespoons pure maple syrup
• 1 tablespoon freshly squeezed lime juice, plus an additional tablespoon to taste

Preparing Your Vegetables

Roasting the Butternut Squash and Brussels Sprouts

The foundation of this hearty winter salad lies in perfectly roasted vegetables. For the butternut squash, ensure your cubes are roughly uniform in size, about 1-inch pieces. This helps them cook evenly. In a large bowl, toss the butternut squash cubes with 2 tablespoons of olive oil and a generous pinch of salt. Spread them out in a single layer on a baking sheet. Don’t overcrowd the pan, as this will steam the vegetables instead of roasting them, leading to a less desirable texture.

Next, prepare the Brussels sprouts. Trim off the tough, woody ends and remove any wilted or yellow outer leaves. You can leave them whole if they are small, or halve or quarter larger ones to ensure they cook at a similar rate to the squash. In the same bowl you used for the squash (no need to wash!), add the prepared Brussels sprouts. Drizzle with the remaining 2 tablespoons of olive oil and another good pinch of salt. Toss to coat them evenly. Once the butternut squash has been in the oven for about 15 minutes, add the Brussels sprouts to the same baking sheet, nestling them in among the squash. Continue roasting until both vegetables are tender and lightly caramelized, with the Brussels sprouts having some crispy, browned edges. This usually takes about another 20-25 minutes. Keep an eye on them in the last 10 minutes, as Brussels sprouts can go from perfectly roasted to burnt very quickly.

Preparing the Beets

For this recipe, I highly recommend pre-cooking your beets. The easiest method is to roast them. Wash the beets thoroughly, trim off the leafy tops (leaving about an inch of the stem), and wrap each beet individually in aluminum foil. Place them on a baking sheet and roast at 400°F (200°C) for 45-60 minutes, or until they are tender when pierced with a fork. The time will vary depending on the size of the beets. Once cooked, let them cool slightly, then the skins should slip off easily with a gentle rub under cool running water. You can do this step a day or two in advance and store the cooked beets in an airtight container in the refrigerator. For the salad, cut the peeled, cooked beets into bite-sized cubes, similar in size to your butternut squash.

Assembling the Salad

Toasting the Pecans

To enhance their nutty flavor and add a delightful crunch, lightly toast the pecan halves. You can do this in a dry skillet over medium heat, stirring frequently, for about 5-7 minutes until they are fragrant and lightly browned. Alternatively, you can spread them on a small baking sheet and toast them in the oven at 350°F (175°C) for about 8-10 minutes, again watching them closely to prevent burning. Once toasted, set them aside to cool slightly.

Making the Balsamic Honey Dressing

This dressing is what ties all the flavors together beautifully. In a small saucepan, combine the balsamic vinegar, honey (or brown sugar), and maple syrup. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Let it simmer for about 5-7 minutes, stirring occasionally, until it has thickened slightly into a syrupy consistency. It should coat the back of a spoon. Remove from the heat and stir in the freshly squeezed lime juice. Taste the dressing and add the additional tablespoon of lime juice if you prefer a more pronounced tangy flavor. Let the dressing cool completely before tossing with the salad. This cooling step is important; you don’t want to wilt the roasted vegetables with hot dressing.

Combining and Serving

In a large serving bowl, gently combine the roasted butternut squash and Brussels sprouts. Add the cubed pre-cooked beets and the toasted pecan halves. Sprinkle in the dried cranberries. Drizzle about half of the cooled balsamic honey dressing over the salad. Gently toss to coat all the ingredients. Taste and add more dressing as needed. You might not use all of it, or you might want a little extra. This salad is best served warm or at room temperature. It’s a wonderfully satisfying dish on its own or as a flavorful side to roasted meats or poultry. The sweetness of the squash and cranberries, the earthy beets, the slightly bitter Brussels sprouts, and the rich crunch of the pecans, all brought together by the tangy-sweet dressing, create a symphony of winter flavors.

Conclusion:

And there you have it – a truly delightful and nourishing Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets! This recipe offers a beautiful balance of sweet, savory, and earthy flavors, with a wonderfully satisfying texture that will warm you from the inside out. I hope you enjoy preparing and savoring this vibrant dish as much as I do. It’s perfect for a light yet filling lunch, a stellar side dish to roasted meats or poultry, or even as a centerpiece for a vegetarian feast. Don’t be afraid to get creative with the serving suggestions; perhaps a sprinkle of toasted walnuts for extra crunch or a drizzle of balsamic glaze for an added tangy kick. Embrace the seasonality of these ingredients and know that you’ve created something truly special. Happy cooking!

Frequently Asked Questions:

Can I make this salad ahead of time?

Yes, you absolutely can! The components of the Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets can be roasted and prepared a day in advance. Store the roasted vegetables separately in airtight containers in the refrigerator. Toss them with the dressing just before serving to prevent the salad from becoming soggy.

What are some other good vegetables to add to this salad?

This Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets is very versatile! Feel free to add other seasonal vegetables like diced sweet potatoes, parsnips, carrots, or even some red onion wedges that have been roasted alongside the other vegetables. You could also incorporate some hearty greens like knon-alcoholic ale or spinach for added nutrition.

Roasted Winter Veggie Salad – Squash, Brussels Sprouts, and Beets

A hearty and flavorful winter salad featuring roasted butternut squash, Brussels sprouts, and pre-cooked beets, tossed with toasted pecans, dried cranberries, and a tangy balsamic honey dressing.

Prep Time
30 Minutes

Cook Time
45 Minutes

Total Time
15 Minutes

Servings
6 servings

Ingredients

• 3 cups Brussels sprouts, ends trimmed and any yellow outer leaves removed
• 4 tablespoons olive oil, divided
• Salt, to taste
• 4 cups butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 large beets, pre-cooked and peeled
• 2 cups pecan halves
• 1 cup dried cranberries
• 1 cup balsamic vinegar
• 1/4 cup honey (or brown sugar, if preferred)
• 4 tablespoons pure maple syrup
• 2 tablespoons freshly squeezed lime juice

Instructions

1. Step 1
   Preheat oven to 400°F (200°C). Toss butternut squash cubes with 2 tablespoons of olive oil and salt. Spread in a single layer on a baking sheet.
2. Step 2
   Trim Brussels sprouts and remove yellow leaves. Toss with remaining 2 tablespoons of olive oil and salt. Add to the baking sheet with the squash after it has roasted for 15 minutes. Continue roasting for another 20-25 minutes, until tender and caramelized.
3. Step 3
   While vegetables roast, toast pecan halves in a dry skillet over medium heat for 5-7 minutes, or in the oven at 350°F (175°C) for 8-10 minutes, until fragrant and lightly browned. Set aside to cool.
4. Step 4
   Prepare the dressing: In a small saucepan, combine balsamic vinegar, honey (or brown sugar), and maple syrup. Simmer over medium heat for 5-7 minutes until slightly thickened. Remove from heat and stir in 1 tablespoon of lime juice. Let cool completely.
5. Step 5
   Cut pre-cooked, peeled beets into bite-sized cubes. Once the roasted vegetables have cooled slightly, combine them in a large serving bowl with the cubed beets, toasted pecans, and dried cranberries.
6. Step 6
   Drizzle about half of the cooled dressing over the salad. Gently toss to coat. Taste and add more dressing and the additional tablespoon of lime juice if desired. Serve warm or at room temperature.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.