When the colder months arrive, salads don’t disappear—they simply evolve. Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts & Beets is the perfect example of how hearty seasonal vegetables can transform a simple salad into a satisfying, comforting meal.

This salad balances warm roasted vegetables with fresh greens, creamy cheese, crunchy nuts, and a bright vinaigrette. It’s filling enough to stand on its own yet elegant enough to serve at holiday dinners or winter gatherings.

If you’re searching for a salad that feels cozy, nourishing, and vibrant all at once, this winter vegetable salad delivers in every way.

Why Winter Salads Are Worth Making

Many home cooks shy away from salads in winter, assuming they lack warmth or substance. In reality, winter salads are often more satisfying than their summer counterparts thanks to roasted vegetables, hearty greens, and bold flavors.

This roasted winter vegetable salad offers:

Warm, caramelized vegetables
Balanced textures and flavors
Seasonal produce at its peak
A naturally gluten-free, vegetarian dish

It’s perfect for meal prep, holiday sides, or light yet filling lunches.

Ingredients

For the Salad

2 cups butternut squash, peeled and cubed
2 cups Brussels sprouts, halved
1½ cups roasted beets, sliced
5 cups mixed greens (arugula, spinach, or kale)
½ cup crumbled goat cheese
½ cup toasted walnuts

For the Dressing

¼ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and black pepper to taste

Instructions

Roast the Vegetables
Preheat oven to 400°F (200°C). Toss squash and Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast 30–35 minutes, flipping halfway, until golden and tender.
Prepare the Dressing
In a small bowl, whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
Assemble the Salad
Add mixed greens to a large bowl. Top with warm roasted squash, Brussels sprouts, and beets.
Finish and Serve
Drizzle with dressing, then sprinkle goat cheese and walnuts over the top. Toss gently and serve.

Flavor & Texture Balance

What makes this winter vegetable salad special is the thoughtful balance:

Sweet squash
Earthy beets
Slightly bitter Brussels sprouts
Creamy goat cheese
Crunchy walnuts

Each bite offers contrast and depth.

Tips for the Best Winter Vegetable Salad

Roast vegetables until deeply caramelized
Toss salad while vegetables are slightly warm
Massage kale if using tougher greens
Season dressing carefully to avoid overpowering

Variations & Add-Ins

Protein Boost: Add roasted chicken or chickpeas
Vegan Option: Skip cheese or use plant-based cheese
Extra Sweetness: Add dried cranberries
Different Nuts: Try pecans or almonds

Serving Suggestions

This salad pairs beautifully with:

Roasted meats
Holiday mains
Soup and crusty bread

It works equally well as a main dish salad or elegant winter side.

Storage & Meal Prep

Store vegetables and greens separately
Refrigerate up to 4 days
Dress just before serving

Why This Salad Works for Winter

Winter vegetables are naturally hearty and nutrient-dense. Roasting brings out their sweetness while maintaining texture, making them ideal for satisfying salads during colder months.