Can I serve this salad cold?

Yes, you can! While the focus of a warm winter salad is its roasted, heated vegetables, the dish still tastes great served cold or at room temperature. If you’re meal-prepping, feel free to chill the components and reheat the veggies briefly before assembling, or serve everything straight from the fridge for a refreshing contrast.

How do I keep the greens from wilting under the warm vegetables?

To prevent wilting, allow the roasted vegetables to cool for 5–10 minutes before placing them on your greens. You can also use heartier greens like kale or chard, which are more heat-tolerant and even benefit from a bit of warmth, making them tender without going soggy.

What proteins pair best with this warm winter salad?

For a balanced meal, pair this warm winter salad with grilled chicken, salmon, crispy tofu, tempeh, or roasted chickpeas. These protein options enhance satiety without overpowering the flavors of the roasted vegetables and maple Dijon dressing.

Warm Winter Salad – Best Comfort Bowl for Cold Days

Name: Warm Winter Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 butternut squash, peeled and cubed (about 3 cups); 16 oz Brussels sprouts, trimmed and halved; 2 medium beets, peeled and cubed; 1 red onion, sliced; 2 tablespoons olive oil (for roasting); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 16 oz power greens or spring mix; 1/2 cup pecans, toasted; 1/4 cup dried cranberries; 2 tablespoons extra virgin olive oil (for dressing); 1 tablespoon apple cider vinegar; 1 tablespoon maple syrup; 1.5 tablespoons Dijon mustard; Salt and pepper to taste (for dressing); Fresh parsley, chopped (optional garnish)

Description

This Warm Winter Salad is a hearty and nourishing dish perfect for cold days. Made with roasted butternut squash, beets, Brussels sprouts, and red onion, it’s served over a bed of fresh greens and topped with toasted pecans and dried cranberries. A tangy maple Dijon dressing ties it all together, offering the perfect balance of sweet, savory, and crunchy. Ideal for meal prep, lunch, or a light dinner.

Ingredients

Scale

1 butternut squash, peeled and cubed (about 3 cups)
16 oz Brussels sprouts, trimmed and halved
2 medium beets, peeled and cubed
1 red onion, sliced
2 tablespoons olive oil (for roasting)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
16 oz power greens or spring mix
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons extra virgin olive oil (for dressing)
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1.5 tablespoons Dijon mustard
Salt and pepper to taste (for dressing)
Fresh parsley, chopped (optional garnish)

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
Place the butternut squash, Brussels sprouts, beets, and red onion on the baking sheet in separate rows to avoid color bleeding. Drizzle with 2 tablespoons olive oil and season with salt, pepper, and garlic powder.
Toss each vegetable lightly to coat with oil and seasonings, keeping them separated. Roast in the oven for 35–40 minutes, until vegetables are tender and slightly caramelized.
While the vegetables roast, prepare the dressing: in a jar, combine 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 1.5 tablespoons Dijon mustard, and salt and pepper to taste. Shake well until emulsified.
Remove vegetables from oven and allow them to cool slightly for 5–10 minutes.
To assemble, lay down a bed of greens in a large bowl or individual serving bowls.
Top with the roasted vegetables, toasted pecans, and dried cranberries.
Drizzle with maple Dijon dressing and garnish with fresh parsley if desired. Serve immediately.

Notes

To prevent the beets from coloring other vegetables, roast them in a separate row or on their own tray.
Let vegetables cool slightly before adding to greens to avoid wilting.
Customize with your favorite greens like kale, spinach, or arugula.
Store dressing separately and only toss salad before serving to maintain freshness.
Add protein like chickpeas, tofu, or grilled chicken for a more filling meal.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Salads
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 429
Sugar: 12g
Sodium: 420mg
Fat: 24g
Saturated Fat: 3g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 9g
Protein: 7g
Cholesterol: 0mg