Description

A vibrant winter vegetable salad featuring roasted Brussels sprouts, butternut squash, and beets, complemented by toasted pecans, dried cranberries, and your choice of a sweet maple-lime dressing or tangy balsamic glaze. This nutrient-rich salad is perfect for a hearty yet healthy meal during the colder months.

Ingredients

Scale

Roasted Brussels Sprouts

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

Roasted Butternut Squash

4 cups butternut squash (uncooked, peeled, seeded, and cubed into 1-inch cubes)
2 tablespoons olive oil
salt to taste

Other Salad Ingredients

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

Balsamic Glaze

1 cup balsamic vinegar
¼ cup honey or brown sugar

Maple-Lime Dressing

4 tablespoons maple syrup
1 to 2 tablespoons freshly squeezed lime juice (adjust to taste)

Instructions

Preheat and prepare Brussels sprouts: Preheat your oven to 375°F and line a baking sheet with parchment paper. Trim the ends of the Brussels sprouts, remove any yellow leaves, and slice them in half. In a medium bowl, toss them with 2 tablespoons of olive oil and salt to taste.
Roast Brussels sprouts: Spread the Brussels sprouts cut side down on the lined baking sheet. Roast in the oven for 20-25 minutes, flipping them during the last 5-10 minutes to achieve even browning. They should be nicely charred but not blackened.
Prepare and roast butternut squash: In a separate bowl, toss the peeled and cubed butternut squash with 2 tablespoons of olive oil and salt. Spread in a single layer on another parchment-lined baking sheet. Roast at 375°F for 20-25 minutes, turning once halfway through, until softened.
Cook beets: Place whole beets in a medium saucepan filled with water. Bring to a boil, then cook uncovered on medium heat for 30-40 minutes until tender. Remove with a ladle, let cool completely, peel, and dice into small cubes. It’s best to do this a day ahead to prevent color bleeding.
Toast pecans: Preheat oven to 350°F and line a baking sheet with parchment paper. Spread pecan halves evenly and toast for 5-10 minutes, checking frequently to avoid burning.
Assemble the salad: In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Add the diced beets last to maintain the salad’s vibrant colors.
Prepare Maple-Lime Dressing (optional): Mix 3-4 tablespoons of maple syrup with 1-2 tablespoons of fresh lime juice to taste. Toss the salad (except beets) with the dressing or drizzle on top after assembling the salad.
Prepare Balsamic Glaze (optional): In a medium pan, combine 1 cup balsamic vinegar and ¼ cup honey or brown sugar. Simmer and stir frequently until the mixture is reduced by half and thick enough to coat the back of a spoon. Drizzle over the salad just before serving for best presentation.

Notes

Cooking beets at least one day in advance reduces color bleeding and enhances flavor.
Pecans can burn quickly, so keep a close watch when toasting.
Both Brussels sprouts and butternut squash can be roasted simultaneously on separate baking sheets on the same oven rack.
Drizzle the balsamic glaze just before serving to maintain the salad’s bright appearance.
Adjust lime juice in the maple-lime dressing to suit your taste preferences.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Salad
Method: Roasting
Cuisine: American

Keywords: winter vegetable salad, roasted brussels sprouts, roasted butternut squash, cooked beets, toasted pecans, dried cranberries, maple lime dressing, balsamic glaze, healthy winter salad