As I stood by the kitchen window, the scent of roasting vegetables wafted through the air, instantly transporting me to cozy holiday gatherings filled with laughter and love. This Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets captures that spirit perfectly—it’s an invitation to delight in a nourishing meal that’s both satisfying and festive. Not only is this recipe a beautiful addition to your holiday table, but it’s also healthy, vegetarian, and gluten-free, making it an excellent choice for everyone. With easy prep and the option to choose between a balsamic glaze or a lovely maple-lime dressing, you’ll impress guests and family alike with this vibrant dish. What’s your favorite way to enjoy winter vegetables? Keep scrolling to discover how to make this delicious salad shine!
Why Choose This Winter Salad?
Vibrant colors make this salad a showstopper at any holiday gathering, brightening up your table with its eye-catching hues from roasted veggies. Versatile dressing options mean you can customize each serving, choosing between a tangy balsamic glaze or a sweet maple-lime dressing. Packed with nutrients, this dish isn’t just a pretty face; it’s loaded with fiber and flavor, ensuring everyone leaves the table satisfied. Plus, it’s a quick prep solution for busy hosts, allowing you to level up your side dish game without spending hours in the kitchen. If you’re looking to pair it with something light and fresh, check out our delightful Cucumber Dill Salad! Plus, with the easy-to-follow steps, you’ll be dishing out compliments and smiles in no time!
Winter Vegetable Salad Ingredients
For the Salad
- Brussels Sprouts – three cups, raw; they provide earthy flavor and crisp texture—trim ends and remove yellow leaves for the best results.
- Butternut Squash – four cups, uncooked, peeled, seeded, and cubed into 1-inch pieces; adds sweetness and body to your Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets.
- Beets – two large, cooked; the vibrant color and earthy taste make this a key ingredient—consider pre-cooking them a day in advance.
- Pecan Halves – two cups, toasted; they add delightful crunch and nuttiness—substituting with walnuts or almonds works too if you prefer.
- Dried Cranberries – one cup; these contribute a lovely sweetness and chewy texture—try using raisins or chopped dried apricots if you’re in the mood for a twist.
For the Dressing
- Balsamic Vinegar – one cup; it’s perfect for dressing—white balsamic can be swapped for a lighter flavor that minimizes the color impact on the salad.
- Honey or Brown Sugar – ¼ cup; this adds sweetness to your balsamic glaze—maple syrup can serve as a lovely alternative for a different flavor profile.
- Maple Syrup – four tablespoons for the alternative maple-lime dressing; it introduces natural sweetness—feel free to use honey as a substitute if desired.
- Fresh Lime Juice – one tablespoon; it brightens the flavors beautifully—don’t hesitate to increase it to taste for an extra tangy kick.
For Roasting
- Olive Oil – four tablespoons (2 for Brussels sprouts & 2 for butternut squash); essential for roasting to perfection—avocado oil can be a delightful substitute for a unique flavor.
Step‑by‑Step Instructions for Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). This temperature is perfect for roasting your vegetables to achieve those caramelized edges and warm flavors. Make sure your oven is heated thoroughly while you prepare the Brussels sprouts and butternut squash, as a hot oven is key for optimal roasting.
Step 2: Prepare the Brussels Sprouts
Trim the ends of three cups of Brussels sprouts, removing any yellow leaves before halving them. Toss these halves in a bowl with two tablespoons of olive oil and a sprinkle of salt, ensuring they’re well-coated. Arrange them cut side down on a baking sheet and roast for 20-25 minutes, turning halfway through until they’re golden and tender.
Step 3: Prepare the Butternut Squash
While the Brussels sprouts roast, take your four cups of chopped butternut squash and toss them in a bowl with the remaining two tablespoons of olive oil and a pinch of salt. Spread the squash on a separate baking sheet, ensuring a single layer, and place it alongside the Brussels sprouts. Roast for the same 20-25 minutes until softened and caramelized at the edges.
Step 4: Cook the Beets
For the beets, fill a pot with water and bring it to a boil. Carefully add the two large beets and let them simmer for 30-40 minutes until you can easily pierce them with a fork. Once cooked, remove them from the pot, cool them under running water, peel the skins, and dice them into bite-sized pieces. This earthy ingredient adds a vibrant color and flavor to your Winter Vegetable Salad.
Step 5: Toast the Pecans
Next, set your oven to 350°F (175°C) for toasting the pecans. Spread two cups of pecan halves on a baking sheet in a single layer. Toast them in the preheated oven for 5-10 minutes, watching closely as they become fragrant and darker; this will enhance their nutty flavor and provide a delightful crunch to your salad.
Step 6: Combine the Ingredients
In a large mixing bowl, combine the roasted Brussels sprouts, butternut squash, toasted pecans, and one cup of dried cranberries. Carefully add the diced beets last to minimize any color bleeding into the mix. Gently toss everything together until well combined, creating a beautiful and colorful base for your Winter Vegetable Salad.
Step 7: Dress the Salad
Finally, choose between the balsamic glaze or maple-lime dressing to drizzle over your salad. When using the balsamic glaze, mix one cup of balsamic vinegar with ¼ cup of honey or brown sugar in a small bowl until well combined. For the maple-lime option, combine four tablespoons of maple syrup with a tablespoon of fresh lime juice. Drizzle your chosen dressing generously over the salad just before serving to brighten up those seasonal flavors.
How to Store and Freeze Winter Vegetable Salad
Fridge: Store any leftover Winter Vegetable Salad in an airtight container in the refrigerator for up to 2-3 days. To keep veggies crisp, keep dressing separate until serving.
Freezer: Freezing this salad isn’t recommended due to the texture of the roasted vegetables. However, you can freeze the beets and pecans separately, which can be added later for fresh flavor.
Reheating: If you prefer warm leftovers, reheat gently in the oven at 350°F until warmed through, avoiding overheating to maintain the salad’s textures.
Tip: To retain optimal flavor, enjoy the salad fresh after making it.
Expert Tips for Winter Vegetable Salad
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Vegetable Prep: Ensure all vegetables are cut uniformly for even roasting, especially in your Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets. This allows for a harmonious texture.
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Roasting Timing: Roast Brussels sprouts and butternut squash separately to manage cooking times better; check their doneness as oven temperatures can vary.
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Pecan Perfection: Keep a close eye on the pecans while toasting. They can burn quickly; once they are fragrant and golden, remove them from the oven promptly.
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Beet Handling: Allow cooked beets to cool completely before dicing to prevent any color bleed in your salad. This ensures your Winter Vegetable Salad stays visually appealing.
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Dressing Choices: Don’t hesitate to experiment with the balsamic glaze or maple-lime dressing. Each offers a unique flavor experience, so feel free to adjust sweetness to your liking.
Winter Vegetable Salad Variations
Feel free to personalize your Winter Vegetable Salad with these creative swaps that add new layers of flavor and texture to your dish.
- Dairy-Free: Swap the honey for agave nectar in the dressing for a vegan-friendly option. This keeps the sweetness while maintaining a plant-based profile.
- Nuts About Nuts: Replace the pecans with toasted almonds or walnuts to alter the flavor profile. Each nut adds its unique crunch and taste!
- Sweet Potato Substitution: If butternut squash isn’t your favorite, dice up sweet potatoes instead for a different sweetness that works beautifully with the other veggies.
- Herb Infusion: Add fresh herbs like rosemary or thyme to your roasted veggies for an aromatic twist. These herbs elevate the flavor and provide a gourmet touch.
- Spice It Up: For a spicy kick, sprinkle a little chili powder or cayenne pepper on the Brussels sprouts before roasting. This adds delightful warmth to balance the sweetness.
- Citrusy Twist: Enhance the dressing with a splash of orange juice for a bright, citrusy flavor. It perfectly complements the earthy beets and sweet cranberries.
- Add Crunch: Toss in some crispy chickpeas for an extra layer of crunch along with your nuts. They’ll soak up the flavors while also boosting the protein content.
- Leafy Greens: To boost nutrition, fold in some baby spinach or kale right before serving. These greens add freshness and vibrant color to your salad.
For pairing suggestions, consider serving this salad alongside a hearty main dish, like Fig Jam Pizza or a warm bowl of flavorful Mediterranean Potato Salad. Enjoy crafting your perfect winter vegetable delight!
What to Serve with Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets
Celebrate the season by elevating your dining experience with delightful pairings that perfectly complement this festive winter salad.
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Creamy Mashed Potatoes: Their buttery richness provides a comforting contrast to the salad’s crunch, making for a cozy side dish. A scoop of fluffy mashed potatoes will soak up any dressing, enhancing each bite.
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Herbed Quinoa: This nutty, gluten-free grain adds protein and a lovely chewiness, allowing guests to savor different textures. Cooked with fresh herbs, it aligns beautifully with the earthy flavors of your salad.
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Roasted Chicken: Juicy and tender, roast chicken offers savory satisfaction that balances the sweetness of the butternut squash and cranberries. Season it simply with herbs for an effortless yet delicious addition.
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Honey Glazed Carrots: These vibrant, sweet carrots echo the salad’s natural sweetness. With an irresistible caramelized finish, they bring both color and flavor to your meal.
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Toasted Garlic Bread: Crunchy and aromatic, garlic bread is a comforting side that invites everyone to dig in. It’s perfect for mopping up any remaining dressing on the plate, making every bite enjoyable.
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Sparkling Apple Cider: A refreshing beverage option, sparkling apple cider adds a festive touch and balances the salad’s rich flavors. Its crisp, sweet notes elevate any gathering, making it a perfect pairing.
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Dark Chocolate Tart: For dessert, this indulgent treat brings a bittersweet end to your meal, harmonizing excellently with the salad’s sweetness. The rich chocolate complements the dish’s earthy undertones beautifully.
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Arugula Salad: A light, peppery arugula salad dressed in lemon vinaigrette can cleanse the palate while introducing freshness to your plate. The crisp greens contrast the hearty components of the winter vegetable salad.
Make Ahead Options
Make your Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets even easier to enjoy by prepping components in advance! You can roast the Brussels sprouts and butternut squash up to 24 hours ahead—simply let them cool, then refrigerate in an airtight container. Pre-cooking the beets can also be done a day in advance, allowing you to save time. For the best quality, store toasted pecans separately to maintain their crunch. When you’re ready to serve, just toss all the prepped ingredients together, drizzle with your choice of dressing, and enjoy restaurant-quality flavors at home without the fuss!
Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets Recipe FAQs
What’s the best way to select ripe Brussels sprouts?
Absolutely! When selecting Brussels sprouts, look for compact, firm, and bright green sprouts without yellow leaves or dark spots. The smaller ones tend to be sweeter and more tender, making them perfect for our Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets.
How do I store leftover Winter Vegetable Salad?
Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days. To preserve the crispness of the veggies, it’s best to keep the dressing separate until you’re ready to enjoy the salad again. Just give it a gentle toss before serving!
Can I freeze the Winter Vegetable Salad?
While freezing the entire salad isn’t recommended due to the texture changes in the roasted vegetables, you can freeze the diced cooked beets and toasted pecans separately. Place them in freezer-safe bags or containers for up to 3 months. When you’re ready to enjoy, simply thaw and incorporate them back into a fresh batch of salad.
What if my roasted vegetables turn out mushy?
Very! If your roasted vegetables are mushy, it may be because they were overcrowded on the baking sheet or didn’t cook long enough. Make sure to space the vegetables out for even roasting and check for doneness regularly as oven temperatures can vary. A good sign they’re done is a golden-brown exterior and fork-tender consistency.
Are there any dietary considerations with this salad?
Definitely! This Winter Vegetable Salad is vegetarian and gluten-free, making it suitable for a variety of diets. If you have nut allergies, feel free to substitute the pecans with pumpkin seeds or sunflower seeds for an added crunch that fits your dietary needs. Always check all your ingredients, especially dressings and pre-packaged items, to ensure they meet your dietary requirements.
What are the best ways to enjoy this salad aside from serving it as a side dish?
The more the merrier! This salad can be enjoyed in many ways. Try serving it over a bed of mixed greens for added freshness, or use it as a topping for grain bowls. You can also mix in some quinoa or farro for a heartier main dish, which pairs beautifully with the salad’s flavors. Enjoy it cold, at room temperature, or gently warmed for a delightful twist!
Winter Vegetable Salad with Butternut Squash and Beets Delight
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) for optimal roasting.
- Trim and halve the Brussels sprouts, toss with 2 tablespoons of olive oil and salt, then roast cut side down for 20-25 minutes.
- Toss butternut squash with remaining olive oil and salt, then roast alongside Brussels sprouts for 20-25 minutes.
- Boil water, add beets, simmer for 30-40 minutes until tender, then cool, peel, and dice.
- Toast pecans at 350°F (175°C) for 5-10 minutes until fragrant and golden.
- In a bowl, combine roasted vegetables, pecans, and cranberries, adding diced beets last to minimize color bleeding.
- Drizzle with chosen dressing and serve immediately.
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