Hearty Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Vibrant Beets

Introduction

Winter is the perfect season to embrace hearty, warm, and colorful salads. This Hearty Winter Vegetable Salad is a celebration of rich, roasted flavors, balancing the sweetness of roasted butternut squash and Brussels sprouts with the earthiness of beets, the crunch of toasted pecans, and the tartness of dried cranberries. Finished with a tangy-sweet balsamic glaze, this salad is the ideal side dish for winter gatherings, or it can stand alone as a satisfying vegetarian meal.

Why You’ll Love This Recipe

This winter salad is packed with nutrient-dense vegetables and flavors that will warm you up on even the coldest days. Roasting the vegetables brings out their natural sweetness, while the balsamic glaze adds a delicious tang. Toasted pecans provide a satisfying crunch, and dried cranberries offer a pop of tartness. Plus, it’s a versatile dish—perfect for holiday dinners, meal prep, or as a festive side.

Ingredients

For the Roasted Brussels Sprouts:

• 3 cups Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt to taste

For the Roasted Butternut Squash:

• 4 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt to taste

Other Salad Ingredients:

• 2 medium beets
• 2 cups pecan halves
• 1 cup dried cranberries

For the Balsamic Glaze:

• 1 cup balsamic vinegar
• ¼ cup honey or brown sugar

Directions

1. Roast the Brussels Sprouts

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Trim the ends of the Brussels sprouts and remove any yellow or wilted leaves. Slice each sprout in half. In a medium bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil and salt to taste. Spread the sprouts cut-side down on the baking sheet and roast for 20-25 minutes. Turn them during the last 5-10 minutes to achieve an even golden-brown char. If you prefer softer Brussels sprouts, roast them a bit longer.

2. Roast the Butternut Squash

While the Brussels sprouts are roasting, prepare another baking sheet lined with parchment paper. In a bowl, toss the cubed butternut squash with 2 tablespoons of olive oil and a pinch of salt. Spread the squash in a single layer on the prepared baking sheet. Roast the squash for 20-25 minutes, turning halfway through, until it’s tender and caramelized around the edges.

3. Cook the Beets

In a medium saucepan, add the beets and cover with water. Bring the water to a boil, then reduce to medium heat. Boil the beets for 30-40 minutes, depending on their size, until they are fork-tender. Once done, remove the beets from the hot water and let them cool. Once cooled, peel and dice the beets into small cubes. Set them aside for later assembly.

4. Toast the Pecans

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread the pecan halves in a single layer on the baking sheet and toast them for 5-10 minutes, checking frequently to prevent burning. The pecans should be lightly browned and fragrant.

5. Prepare the Balsamic Glaze

In a medium saucepan, combine 1 cup of balsamic vinegar with ¼ cup of honey or brown sugar. Stir the mixture over medium heat until it reduces by half and becomes thick enough to coat the back of a spoon. This should take about 10 minutes. Remove from the heat and allow it to cool slightly.

6. Assemble the Salad

In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Gently toss the ingredients together. Add the diced beets at the end to avoid staining the entire salad with their color. Drizzle the balsamic glaze over the top of the salad without mixing to maintain the presentation.

7. Serve

Serve the salad immediately as a warm, hearty dish, or let it cool to room temperature. This Hearty Winter Vegetable Salad is perfect for serving as a side dish, or you can enjoy it on its own as a healthy vegetarian meal.

Kitchen Equipment Needed

• Baking sheets lined with parchment paper
• Medium saucepan for cooking beets and making the balsamic glaze
• Large bowl for tossing salad ingredients
• Sharp knife and cutting board for prepping vegetables

Tips for Perfect Roasting and Assembly

• Even Roasting: Make sure to cut the vegetables into evenly sized pieces for consistent roasting. This ensures that all the veggies are tender and caramelized at the same time.
• Add Beets Last: When assembling the salad, add the diced beets at the end to prevent the vibrant color from bleeding into the rest of the salad.
• Make-Ahead Tip: You can roast the vegetables and prepare the balsamic glaze ahead of time. Simply reheat the veggies before serving and drizzle the glaze over the salad just before assembling.

Recipe Swaps and Variations

• Add Protein: For a more filling meal, top the salad with crumbled feta cheese, grilled chicken, or even quinoa.
• Nut Substitution: If you’re not a fan of pecans, feel free to substitute with walnuts, almonds, or even pumpkin seeds for added crunch.
• Dressing Variation: If you prefer a lighter dressing, swap out the balsamic glaze for a simple vinaigrette made with olive oil, lemon juice, and Dijon mustard.

How to Store Leftovers

This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. If storing ahead, keep the balsamic glaze separate and drizzle it on just before serving to avoid soggy vegetables.

Food and Drink Pairings

This Hearty Winter Vegetable Salad pairs wonderfully with roasted meats like turkey, chicken, or pork. It’s also delicious alongside a cozy soup like butternut squash or tomato bisque. For beverages, a medium-bodied red wine like Pinot Noir or a crisp white wine like Sauvignon Blanc would complement the roasted flavors beautifully. For a non-alcoholic option, try pairing the salad with warm spiced cider or sparkling water with lemon.

Frequently Asked Questions (FAQ)

Q: Can I make this salad ahead of time?
A: Yes! You can roast the vegetables and toast the pecans a day in advance. Reheat the veggies in the oven before assembling the salad and drizzle the balsamic glaze just before serving.

Q: Can I use pre-cooked beets?
A: Absolutely. If you’re short on time, you can use store-bought pre-cooked beets. Just dice them and add to the salad as instructed.

Q: Is there a way to make this salad vegan?
A: Yes! Simply substitute the honey in the balsamic glaze with maple syrup or another plant-based sweetener.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

Call to Action

If you enjoyed this Hearty Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Vibrant Beets recipe, don’t forget to share it with your friends and family! Subscribe to our blog for more healthy, seasonal recipes that will add warmth and flavor to your meals. Happy cooking!

Hearty Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Vibrant Beets

---

• Author: Mia Martinez
• Total Time: 1 hour 10 minutes

Print Recipe

Pin Recipe

Description

Hearty Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Vibrant Beets: A Nutrient-Packed Delight

---

Ingredients

For the Roasted Brussels Sprouts:

3 cups Brussels sprouts

2 tablespoons olive oil

Salt to taste

For the Roasted Butternut Squash:

4 cups butternut squash

2 tablespoons olive oil

Salt to taste

Other Salad Ingredients:

2 beets

2 cups pecan halves

1 cup dried cranberries

For the Balsamic Glaze:

1 cup balsamic vinegar

¼ cup honey or brown sugar

---

Instructions

How to Roast Brussels Sprouts:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Trim the ends of the Brussels sprouts and remove any yellow leaves. Slice each Brussels sprout in half.

In a medium bowl, combine the halved Brussels sprouts, 2 tablespoons of olive oil, and salt to taste. Toss to coat.

Place the Brussels sprouts cut side down on the prepared baking sheet and roast for about 20-25 minutes. For softer texture, roast longer. Turn them over during the last 5-10 minutes for even browning; the cut sides should be nicely charred.

How to Roast Butternut Squash:

Preheat the oven to 375°F (190°C) and line another baking sheet with parchment paper.

In a medium bowl, combine the cubed butternut squash, 2 tablespoons of olive oil, and salt. Toss to coat.

Spread the butternut squash in a single layer on the baking sheet and bake for 20-25 minutes, turning once halfway through, until softened.

How to Cook Beets:

In a medium-sized saucepan, add 2 beets and cover with water. Bring to a boil.

Boil the beets on medium heat, half-covered, for about 30-40 minutes until soft (cooking time varies based on beet size).

Remove the beets from the hot water and let them cool. Once cooled, peel the beets and dice them into small cubes.

How to Toast Pecans:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Spread the pecans in a single layer on the baking sheet and toast for about 5-10 minutes until they are darker in color. Check frequently, as pecans can burn quickly.

Balsamic Glaze:

In a medium pan, combine 1 cup of balsamic vinegar and ¼ cup of honey or brown sugar. Cook over medium heat, stirring regularly, until the mixture reduces by about half. The consistency should be thick enough to coat the back of a spoon.

Assembly:

In a large bowl, toss together the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries.

Add the diced cooked beets last to avoid coloring the salad.

Drizzle the balsamic glaze over the salad without mixing.

• Prep Time: 20 minutes
• Cook Time: 50 minutes

Nutrition

• Serving Size: 6 servings
• Calories: Approximately 300 kcal per serving