Home Recipes Butternut Squash Brussels Sprouts Beet Salad-Winter Veggies
Recipes

Butternut Squash Brussels Sprouts Beet Salad-Winter Veggies

by Jennah
written by Jennah
Butternut Squash Brussels Sprouts Beet Salad-Winter Veggies

Love it? Share it!

This hearty winter salad is a celebration of seasonal vegetables at their very best. Roasted butternut squash and Brussels sprouts bring warmth and caramelized flavor, while tender beets add earthy sweetness. Tossed with crunchy pecans, tart dried cranberries, and a glossy balsamic-honey dressing, this salad is both comforting and fresh. It’s perfect as a holiday side dish, a light winter lunch, or a colorful addition to any cozy dinner.

This salad quickly became a winter favorite in our home. I first made it on a cold evening when we were craving something nourishing but still comforting. My husband loved the balance of sweet and savory flavors, and now it’s the dish he asks for whenever winter vegetables are in season. It often ends up right in the center of our table, with everyone going back for seconds—proof that simple veggies can truly steal the show.

Why This Roasted Winter Veggie Salad

  • Packed with roasted winter vegetables full of flavor and texture

  • A perfect mix of sweet, tangy, crunchy, and tender

  • Naturally vegetarian and easy to adapt for different diets

  • Finished with a rich balsamic-honey vinaigrette

  • Ideal for meal prep, holidays, or everyday healthy eating

Ingredients (Serves 6–8)

  • Brussels sprouts: 450 g (1 lb), trimmed and cleaned

  • Olive oil (for Brussels sprouts): 30 g (0.07 lb / about 2 tbsp)

  • Salt: to taste

  • Butternut squash: 900 g (2 lb), peeled, seeded, and cubed

  • Olive oil (for squash): 30 g (0.07 lb / about 2 tbsp)

  • Salt: to taste

  • Cooked beets: 400 g (0.9 lb), peeled and chopped

  • Pecan halves: 200 g (0.44 lb)

  • Dried cranberries: 150 g (0.33 lb)

Balsamic Honey Dressing

  • Balsamic vinegar: 240 g (0.53 lb / 1 cup)

  • Honey (or brown sugar): 85 g (0.19 lb / ¼ cup)

  • Pure maple syrup: 80 g (0.18 lb / 4 tbsp)

  • Fresh lime juice: 15–30 g (0.03–0.07 lb / 1–2 tbsp)

Directions

  1. Preheat the oven to 200°C (400°F).

  2. Place the cubed butternut squash on a baking sheet, drizzle with olive oil, sprinkle with salt, and toss well. Roast for 25–30 minutes, turning halfway, until soft and lightly caramelized.

  3. While the squash cooks, prepare the Brussels sprouts. Toss them with olive oil and salt. After the squash has been roasting for about 15 minutes, add the Brussels sprouts to the oven (on the same tray or a separate one) and continue roasting until tender with crisp edges.

  4. Cut the cooked beets into bite-sized chunks similar in size to the roasted vegetables.

  5. In a small saucepan, gently heat the balsamic vinegar, honey (or sugar), and maple syrup until smooth and slightly thickened. Remove from heat, allow to cool briefly, then whisk in the lime juice. Adjust acidity to taste.

  6. Transfer the roasted squash, Brussels sprouts, and beets to a large bowl. Add the pecans and dried cranberries.

  7. Drizzle with half of the dressing and toss gently. Add more dressing as needed. Serve warm or at room temperature.

Notes

  • Make it vegan: Use maple syrup instead of honey.

  • Extra protein: Add roasted chickpeas, lentils, or crumbled feta cheese.

  • Nut swap: Walnuts or almonds work beautifully if pecans aren’t available.

  • Make ahead: Roast vegetables up to a day in advance and assemble before serving.

  • Nutrition tip: This salad is rich in fiber, antioxidants, and healthy fats—perfect for winter nourishment.

Love it? Share it!