Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets Recipe
This Winter Vegetable Salad combines the rich, earthy flavors of roasted butternut squash, Brussels sprouts, and beets with the sweet crunch of pecans and dried cranberries. Enhanced by a tangy maple-lime dressing and a luscious balsamic glaze, this hearty salad is perfect for cozy meals during colder months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes (excluding beet pre-cooking time)
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
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, cubed into 1-inch pieces)
- 2 tablespoons olive oil
- Salt to taste
Other Salad Ingredients
- 2 large beets (pre-cooked 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 to 2 tablespoons freshly squeezed lime juice (start with 1 tablespoon, add more to taste)
Instructions
- Prepare Roasted Brussels Sprouts: Preheat the oven to 400°F (200°C). Toss the trimmed Brussels sprouts with olive oil and salt. Spread them evenly on a baking sheet and roast for 20-25 minutes until browned and tender, shaking the pan halfway through for even cooking.
- Roast Butternut Squash: On a separate baking sheet, toss cubed butternut squash with olive oil and salt. Roast in the same oven for 25-30 minutes until soft and caramelized at the edges. Stir occasionally to ensure even roasting.
- Cook the Beets: If you haven’t pre-cooked the beets, boil or roast them until fork-tender (about 45-60 minutes for boiling, 60-75 minutes for roasting). Peel and cut into bite-sized pieces once cooled. It’s best to prepare the beets at least one day in advance for optimal flavor.
- Prepare the Balsamic Glaze: In a small saucepan over medium heat, combine balsamic vinegar and honey or brown sugar. Bring to a simmer and reduce until the mixture thickens to a syrupy consistency, about 10-15 minutes. Let it cool before using.
- Make the Maple-Lime Dressing: In a small bowl, whisk together the maple syrup and freshly squeezed lime juice, starting with 1 tablespoon of lime juice and adding more to taste for balance.
- Toast Pecans: In a dry skillet over medium heat, toast pecan halves until fragrant and lightly browned, about 3-5 minutes. Stir frequently to prevent burning. Remove from heat and let cool.
- Assemble the Salad: In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, cooked beets, toasted pecans, and dried cranberries. Drizzle with the maple-lime dressing and toss gently to coat evenly.
- Serve with Balsamic Glaze: Drizzle the balsamic glaze over the assembled salad just before serving for a sweet and tangy finish. Serve immediately or chilled as desired.
Notes
- Pre-cooking the beets a day ahead enhances their flavor and makes assembly quicker.
- You can substitute pecans with walnuts or almonds based on preference.
- The balsamic glaze can be made in advance and stored in the refrigerator for up to 1 week.
- Adjust the lime juice in the dressing to your taste preference for acidity.
- This salad is best served chilled or at room temperature.
