If you’re craving a vibrant, cozy dish that truly captures the heart of the colder months, the Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets Recipe is your new best friend. This salad is a beautiful medley of roasted veggies bursting with natural sweetness and hearty textures, all tied together with tangy balsamic glaze and a zesty maple-lime dressing. It’s colorful, nourishing, and so satisfying that you’ll find yourself making it again and again as a perfect celebration of winter’s bounty.

Ingredients You’ll Need

A white plate holds five distinct sections of food arranged side by side. At the top left, there is a pile of dark red dried cranberries with a shiny, wrinkled texture. Next to the cranberries, on the top center, is a cluster of whole pecans with a smooth, brown, slightly glossy surface. At the top right, there are bright orange roasted butternut squash cubes with a slightly charred look. On the bottom left, charred Brussels sprouts with green and golden brown layers form a small mound. Lastly, on the bottom right, there are dark purple cubed beets with a soft matte texture. The plate is set against a white marbled surface background. Photo taken with an iphone --ar 4:5 --v 7

This Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets Recipe relies on a handful of fresh, simple ingredients that each bring something uniquely delicious to the table. From the sweet earthiness of roasted beets to the crunchy pecans, every element adds depth and balance.

Brussels sprouts (3 cups): Trimmed and cleaned for that perfect roasted bite with a slightly nutty flavor.
Olive oil (4 tablespoons total): Used to roast the vegetables, it enhances their caramelized richness.
Salt (to taste): Essential for balancing flavors and drawing out the natural sweetness.
Butternut squash (4 cups, cubed): Creamy and sweet, it roasts beautifully and adds vibrant color.
Beets (2 large): Pre-cooked for a tender, earthy note that pairs perfectly with the squash and sprouts.
Pecan halves (2 cups): For a crunchy, buttery texture contrast and added protein.
Dried cranberries (1 cup): Adding bursts of chewy tartness that brighten the whole salad.
Balsamic vinegar (1 cup): Reduced to a glaze that lends a tangy sweetness as a finishing drizzle.
Honey or brown sugar (¼ cup): Sweetener in the balsamic glaze to deepen flavor complexity.
Maple syrup (4 tablespoons): Used in the dressing, bringing a luscious, woodsy sweetness.
Fresh lime juice (1–2 tablespoons): Adds brightness and a refreshing zing to the maple-lime dressing.

How to Make Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets Recipe

Step 1: Prepare and Roast the Brussels Sprouts

Start by trimming the ends of your Brussels sprouts and peeling away any yellow or damaged leaves—this gives you perfectly fresh bites. Toss them with 2 tablespoons of olive oil and a good pinch of salt until evenly coated. Spread them out on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 20-25 minutes. You want them caramelized and slightly crispy on the edges while tender inside. This roasting step brings out their nuttiness and mellows their natural bitterness beautifully.

Step 2: Roast the Butternut Squash

Next, peel and cube the butternut squash into one-inch pieces. Toss these with the remaining olive oil and a sprinkle of salt just like the Brussels sprouts. Roast in the oven (you can do this alongside the Brussels sprouts) at 400°F until they are tender and lightly golden—about 25-30 minutes. The squash will turn sweet and creamy with that lovely roasted depth of flavor that serves as the heart of this salad.

Step 3: Cook the Beets Ahead of Time

Beets require a bit more love ahead of time, so I recommend roasting or boiling them at least a day in advance. Clean and trim the beets, then roast wrapped in foil, or boil them until tender (about 40-60 minutes depending on size). Once cooled, peel and slice or cube them. This prep lets their deep earthiness mellow and gives the salad a vibrant color pop.

Step 4: Prepare the Balsamic Glaze

In a small saucepan, combine the balsamic vinegar and honey or brown sugar. Bring it to a gentle boil, then reduce the heat and let it simmer until thickened and syrupy, about 10-15 minutes. Keep a close eye so it does not burn—this glaze will add a luscious tangy-sweet finish that elevates every forkful.

Step 5: Make the Maple-Lime Dressing

Whisk together the maple syrup and freshly squeezed lime juice, starting with 1 tablespoon of lime and adding more to taste for a perfect balance of sweetness and brightness. This dressing adds a zingy contrast to the warm roasted vegetables and the rich balsamic glaze.

Step 6: Assemble the Salad

In a large bowl, gently combine the roasted Brussels sprouts, butternut squash, sliced beets, pecans, and dried cranberries. Drizzle with the maple-lime dressing and toss just enough to coat everything evenly. When serving, drizzle the balsamic glaze over the top to add that eye-catching gloss and an extra depth of flavor.

How to Serve Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets Recipe

A white plate filled with a mixed salad of five layers of ingredients spread evenly. The first layer is shiny and brown pecans scattered all around. The second layer has small, orange, smooth cubes of roasted sweet potatoes spread among the pecans. The third layer shows green Brussels sprouts, some halved with a slight char on the cut sides, giving a mix of green and brown colors. The fourth layer consists of maroon, shiny cubes of beets evenly spread on top. The last layer has dark red dried cranberries sprinkled all over, adding a glossy finish. The plate is resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For the final flourish, sprinkle some crumbled goat cheese or feta on top to introduce a creamy, tangy layer. Fresh herbs like chopped parsley or thyme also brighten the whole salad and add a burst of green vibrancy.

Side Dishes

This salad is fantastic as a centerpiece at your winter meal, but it pairs beautifully with roasted chicken, grilled salmon, or even a warm grain like quinoa or farro. It’s versatile enough to complement comfort foods while bringing a healthy, seasonal punch.

Creative Ways to Present

Serve this salad in rustic wooden bowls to emphasize its earthy heartiness. For gatherings, create a colorful platter layering the salad ingredients separately for a stunning visual that invites guests to pick their favorites. You can even stuff it into warm pita pockets with hummus for a unique lunch twist.

Make Ahead and Storage

Storing Leftovers

Keep your Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets Recipe in an airtight container in the fridge for up to 3 days. The flavors actually deepen as everything melds together overnight, making leftovers a delightful treat.

Freezing

Since the texture of roasted vegetables changes with freezing, it’s not ideal to freeze this salad once assembled. However, you can freeze raw butternut squash and Brussels sprouts before cooking if you want to prep in advance.

Reheating

If you prefer your salad warm, gently reheat portions in a skillet over medium heat to keep the roasted veggies tender and fragrant. Avoid the microwave to preserve texture, and add fresh dressing after reheating to brighten the flavors again.

FAQs

Can I use other vegetables in this Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets Recipe?

Absolutely! While the classic trio is fantastic, you can add roasted carrots, parsnips, or sweet potatoes to mix things up. Just be sure to adjust roasting times accordingly for even tenderness.

Is it necessary to pre-cook the beets for this salad?

Yes, pre-cooking the beets helps soften their texture and deepen their flavor. Raw beets would be too firm and overpower the delicate balance this salad offers.

Can I use store-bought balsamic glaze instead of making it?

Of course! Store-bought balsamic glaze is a great time-saver and will still add lovely sweetness and tanginess, though homemade glaze has a fresher, more nuanced flavor.

What salad dressing can I substitute if I don’t have maple syrup or lime?

You can swap the maple syrup with honey or agave nectar and replace the lime juice with lemon juice. The key is to maintain a good balance of sweetness and acidity to complement the roasted veggies.

Is this Winter Vegetable Salad suitable for meal prep?

Definitely! It holds up well in the fridge, and making the components ahead of time makes assembling quick and easy during busy weekdays. Just wait to add dressings until serving for the best texture.

Final Thoughts

This Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets Recipe is a shining example of how simple ingredients can come together in gloriously flavorful harmony. Whether you’re serving it at a holiday feast or looking for a wholesome, vibrant dish to brighten your winter meals, it’s bound to become a beloved favorite. Don’t hesitate — roast those veggies, whisk that dressing, and savor every colorful, cozy bite with joy!