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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.