When winter arrives, salads don’t disappear — they simply evolve. Instead of crisp cucumbers and juicy summer tomatoes, winter salads lean into warmth, color, comfort, and deep, earthy flavors. This Winter Vegetable Salad with Butternut Squash, Brussels Sprouts & Beet is the perfect seasonal upgrade: hearty roasted vegetables tossed with greens, crunchy nuts, sweet dried cranberries, and a bright tangy vinaigrette that ties everything together.

This salad is more than just a side dish — it’s a full, nourishing meal filled with roasted goodness and bold winter flavors. Sweet butternut squash brings caramelized richness. Brussels sprouts add savory depth when roasted to crispy perfection. Beets introduce vibrant color and a slightly earthy sweetness. Together they create a salad that’s warm, filling, and satisfying enough for lunch, dinner, or a holiday table.

The contrast is what makes this salad shine: warm vegetables over cool greens, creamy cheese with crunchy nuts, and tart cranberries against earthy roots. It’s nutritious, seasonal, beautiful, and bursting with texture.

Whether you’re hosting guests, prepping lunches for the week, looking for a holiday-worthy salad, or simply craving something fresh in the cold months, this dish delivers warmth and vibrancy in every bite.

Why You’ll Love This Winter Salad

Packed with seasonal vegetables

All the winter favorites: butternut squash, Brussels sprouts, and beets.

Warm + fresh combination

Roasted vegetables over crisp greens create the perfect temperature and texture contrast.

Nutrient-dense

High in vitamins, fiber, antioxidants, and plant-based nutrients.

Customizable and versatile

Add grains, swap greens, change cheeses, or toss in proteins.

Dressing that enhances everything

The tangy maple-balsamic vinaigrette complements earthy vegetables beautifully.

Ingredients

Roasted Vegetables

• 3 cups butternut squash, cubed
• 3 cups Brussels sprouts, halved
• 3 medium roasted beets, peeled & cubed (store-bought or homemade)
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp garlic powder

Salad Base

• 5 cups mixed greens (spinach, kale, arugula)
• ½ cup dried cranberries
• ½ cup toasted pecans or walnuts
• ½ cup crumbled goat cheese or feta

Maple Balsamic Dressing

• ⅓ cup olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp maple syrup or honey
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• ½ tsp salt
• ¼ tsp pepper

Instructions

1. Roast Butternut Squash & Brussels Sprouts
   Preheat oven to 425°F (220°C). Toss squash and Brussels sprouts with olive oil, salt, pepper, paprika, and garlic powder. Spread on a baking sheet and roast 25–30 minutes, flipping halfway.
2. Prepare Beets
   If using store-bought cooked beets, cube them. If roasting, wrap whole beets in foil and bake at 400°F for 45–60 minutes, then peel and cube.
3. Toast the Nuts
   In a dry skillet, toast pecans or walnuts for 2–3 minutes until fragrant. Set aside.
4. Make the Dressing
   Whisk together olive oil, balsamic vinegar, maple syrup, mustard, garlic, salt, and pepper.
5. Assemble the Salad
   Add mixed greens to a large bowl. Top with roasted squash, roasted Brussels sprouts, cubed beets, toasted nuts, cranberries, and cheese.
6. Dress & Serve
   Drizzle with dressing right before serving and toss gently. Serve warm, cold, or at room temperature.

Winter Vegetable Salad with Butternut Squash, Brussels Sprouts & Beet

A hearty winter salad featuring roasted butternut squash, crispy Brussels sprouts, sweet beets, toasted nuts, cranberries, and a maple balsamic vinaigrette.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 bowls

Course: Salad, Side

Cuisine: American, Autumn

Calories: 390

Ingredients

  

Roasted Vegetables

• 3 cups butternut squash cubed
• 3 cups Brussels sprouts halved
• 3 medium beets roasted and cubed
• 3 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp paprika
• 0.5 tsp garlic powder

Salad Base

• 5 cups mixed greens spinach, kale, or arugula
• 0.5 cup dried cranberries
• 0.5 cup pecans or walnuts toasted
• 0.5 cup goat cheese or feta crumbled

Maple Balsamic Dressing

• 0.33 cup olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp maple syrup or honey
• 1 tsp Dijon mustard
• 1 clove garlic minced
• 0.5 tsp salt
• 0.25 tsp pepper

Equipment

• Baking sheet
• Large bowl
• Whisk
• Knife

Method

 

1. Preheat oven to 425°F (220°C). Toss butternut squash and Brussels sprouts with olive oil and seasonings, then roast 25–30 minutes.
2. Cube roasted or pre-cooked beets.
3. Toast nuts in a dry skillet for 2–3 minutes.
4. Whisk olive oil, balsamic vinegar, maple syrup, mustard, garlic, salt, and pepper to make dressing.
5. Assemble greens, roasted vegetables, nuts, cranberries, and cheese in a large bowl.
6. Drizzle dressing over the salad before serving and toss gently.

Notes

Add quinoa or farro for a heartier main dish.

Tips for a Perfect Winter Vegetable Salad

• Use pre-cooked beets to save time.
• Cut vegetables evenly so they roast at the same pace.
• Add dressing right before serving to keep greens crisp.
• Warm vegetables = best experience.
• Choose tangy cheese to balance sweetness (goat cheese, feta).

Variations

• Add protein: grilled chicken, salmon, chickpeas, or tofu.
• Add grains: quinoa, farro, barley, couscous.
• Add fruit: pears, apples, or pomegranate seeds.
• Dairy-free version: skip cheese or use vegan feta.

Serving Suggestions

This winter salad pairs beautifully with:

• Soups (tomato basil, butternut squash soup, vegetable stew)
• Grilled chicken or roasted turkey
• Holiday tables and potlucks
• Warm crusty bread

Fun Fact

Roasting Brussels sprouts transforms their flavor from bitter to nutty and sweet — one reason they shine in winter salad bowls like this one.