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Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets

Winter Vegetable Salad with Butternut Squash and Beets Delight

Delight in a Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets for a festive and healthy meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Salads
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups Brussels Sprouts Trim ends and remove yellow leaves.
  • 4 cups Butternut Squash Peeled, seeded, and cubed into 1-inch pieces.
  • 2 large Beets Cooked and diced.
  • 2 cups Pecan Halves Toasted; walnuts or almonds can be substituted.
  • 1 cup Dried Cranberries Can substitute with raisins or chopped dried apricots.
For the Dressing
  • 1 cup Balsamic Vinegar White balsamic can be used as a lighter option.
  • 1/4 cup Honey or Brown Sugar Maple syrup can be used as an alternative.
  • 4 tablespoons Maple Syrup For the alternative maple-lime dressing.
  • 1 tablespoon Fresh Lime Juice Increase to taste for extra tang.
For Roasting
  • 4 tablespoons Olive Oil 2 for Brussels sprouts & 2 for butternut squash.

Equipment

  • Oven
  • Baking sheet
  • Pot
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) for optimal roasting.
  2. Trim and halve the Brussels sprouts, toss with 2 tablespoons of olive oil and salt, then roast cut side down for 20-25 minutes.
  3. Toss butternut squash with remaining olive oil and salt, then roast alongside Brussels sprouts for 20-25 minutes.
  4. Boil water, add beets, simmer for 30-40 minutes until tender, then cool, peel, and dice.
  5. Toast pecans at 350°F (175°C) for 5-10 minutes until fragrant and golden.
  6. In a bowl, combine roasted vegetables, pecans, and cranberries, adding diced beets last to minimize color bleeding.
  7. Drizzle with chosen dressing and serve immediately.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gSodium: 150mgPotassium: 700mgFiber: 8gSugar: 18gVitamin A: 12000IUVitamin C: 60mgCalcium: 60mgIron: 1.5mg

Notes

Best enjoyed freshly made. Store leftovers in an airtight container for 2-3 days. Keep dressing separate until serving.

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