Dessert

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

Bylina Carter December 21, 2025December 21, 2025

Introduction

This Winter Vegetable Salad combines the earthy flavors of roasted Brussels sprouts, butternut squash, and beets with the sweet crunch of pecans and dried cranberries. Finished with either a zesty maple-lime dressing or a rich balsamic glaze, it’s a vibrant and satisfying dish perfect for chilly days.

A white plate filled with a colorful mix of roasted vegetables and nuts sits on a white marbled surface. The dish has halved Brussels sprouts with a slightly charred green and brown texture, deep orange cubes of roasted sweet potatoes, dark red chunks of beets, glossy brown pecans placed evenly across the plate, and small scattered dried cranberries adding a touch of dark red. The ingredients are mixed together, showing a vibrant contrast of colors and textures in a single layer. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups Brussels sprouts (raw, ends trimmed, yellow leaves removed)
2 tablespoons olive oil (for Brussels sprouts)

Salt to taste (for Brussels sprouts)
4 cups butternut squash (uncooked, peeled, seeded, and cubed into 1-inch cubes)

2 tablespoons olive oil (for butternut squash)
Salt to taste (for butternut squash)

2 large beets (pre-cooked at least 1 day in advance recommended)
2 cups pecan halves
1 cup dried cranberries

For Balsamic Glaze:
1 cup balsamic vinegar
¼ cup honey or brown sugar

For Maple-Lime Dressing:
4 tablespoons maple syrup
1–2 tablespoons freshly squeezed lime juice

Instructions

Step 1: Preheat the oven to 375°F and line separate baking sheets with parchment paper for the Brussels sprouts and butternut squash.
Step 2: Prepare the Brussels sprouts by trimming ends, removing yellow leaves, and slicing them in half. Toss with 2 tablespoons olive oil and salt. Place cut side down on the baking sheet and roast for 20–25 minutes, turning halfway through the last 5–10 minutes for even browning.
Step 3: In a medium bowl, toss the cubed butternut squash with 2 tablespoons olive oil and salt. Spread in a single layer on the second baking sheet and roast for 20–25 minutes, turning once halfway through, until softened.

Step 4: Boil the beets in a medium saucepan of water, half-covered, for 30–40 minutes until soft. Cool, peel, and dice them into small cubes. It’s best to cook beets at least one day ahead and refrigerate to prevent color bleeding.
Step 5: Preheat oven to 350°F and toast pecans on a parchment-lined baking sheet for 5–10 minutes until darker in color, checking frequently to avoid burning.
Step 6: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Add the diced beets last to avoid the salad becoming overly colored.

Step 7: Choose your dressing: for maple-lime dressing, mix 3–4 tablespoons maple syrup with 1–2 tablespoons lime juice. Toss the salad (except beets) with this dressing and add beets on top, or drizzle over the fully assembled salad.
Step 8: For balsamic glaze, simmer 1 cup balsamic vinegar with ¼ cup honey or brown sugar in a pan until reduced by half and thickened enough to coat the spoon. Drizzle over the salad just before serving for best presentation.

Tips & Variations

Cook beets a day in advance to reduce color bleeding and enhance flavor.

Use white balsamic vinegar for the glaze to keep the salad looking bright and colorful.
Adjust the lime juice in the maple-lime dressing to your taste for the perfect balance of sweet and tangy.
Feel free to swap pecans for walnuts or almonds if preferred.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing and balsamic glaze separate and add just before serving to maintain texture and color. Reheat the roasted vegetables briefly if desired, but the salad is delicious served cold or at room temperature.

How to Serve

A white plate filled with a colorful mix of roasted vegetables and nuts on a white marbled surface. The dish shows several layers of ingredients: bright green brussels sprouts with browned, crispy edges scattered evenly, cubes of golden orange sweet potatoes, deep red beetroot chunks, and shiny, dark red cranberries spread throughout. Large, glossy brown pecans are also mixed in, adding texture and richness. The food looks glossy and caramelized, showing a mix of soft and crunchy textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or pre-cooked vegetables instead of roasting my own?

While you can use canned or pre-cooked vegetables, roasting fresh Brussels sprouts and butternut squash enhances their flavor and texture, giving the salad its signature warmth and depth.

How do I prevent the beets from turning the entire salad red?

Cooking beets in advance and adding them last to the salad helps minimize color bleeding. Keeping the beets chilled and uncut until ready to assemble also reduces how much their juice spreads.

lina Carter