Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets
Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets is a healthy, festive salad perfect for winter and holiday gatherings.
Equipment
- baking sheet
- Medium bowl
- medium saucepan
Ingredients
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 (I recommend pre-cooking them at least 1 day in advance)
- 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)
Instructions
How to Roast Brussels Sprouts
- Preheat oven to 375 F. Line the baking sheet with parchment paper.
- Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half.
- In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
- Place Brussels sprouts onto a parchment paper-lined baking sheet, cut side down, and roast in the oven at 375 F for about 20-25 minutes.
- During the last 5-10 minutes of roasting, turn them over for even browning.
How to Roast Butternut Squash
- Preheat oven to 375 F. Line the baking sheet with parchment paper.
- In a medium bowl, combine cubed butternut squash (peeled and seeded), 2 tablespoons of olive oil, and salt, and toss to combine.
- Spread butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through.
- You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.
How to Cook Beets
- Add 2 beets to a medium-sized saucepan filled with water. Bring to a boil. Boil the beets on medium heat for about 30 to 40 minutes until soft.
- Remove from heat, let them cool, peel the beets, and then dice them into small cubes.
- I recommend cooking beets at least 1 day in advance, peel them, and keep them in refrigerator.
How to Toast Pecans
- Preheat the oven to 350 F. Line a baking sheet with parchment paper. Spread pecans in a single layer.
- Toast the pecans for about 5 to 10 minutes in the preheated oven until they get darker in color.
- Make sure to check the nuts after 5 minutes and frequently afterward.
Assembly
- In a large bowl, toss together roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries.
- Add diced cooked beets last, otherwise they will color the salad dark red color.
Salad Dressing Option 1: Maple Lime Dressing
- Combine 3 or 4 tablespoons of maple syrup with 1 or 2 tablespoons of freshly squeezed lime juice to taste.
- If using this dressing, toss all the ingredients (except beets) with the dressing.
Salad Dressing Option 2: Balsamic Glaze
- Combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar in a medium pan and cook it down, regularly stirring.
- Drizzle with the balsamic glaze without mixing it with the salad just before serving.
Notes
For best presentation, drizzle balsamic glaze right before serving to avoid discoloration.
Nutrition
Serving: 1saladCalories: 526kcalCarbohydrates: 58gProtein: 6gFat: 34gSaturated Fat: 3gSodium: 47mgPotassium: 787mgFiber: 9gSugar: 37gVitamin A: 10281IUVitamin C: 59mgCalcium: 104mgIron: 3mg
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