1. Can I make Winter Vegetable Salad ahead of time?

Yes! You can prepare the roasted vegetables and dressing a day in advance. Store the roasted butternut squash, Brussels sprouts, and beets in an airtight container in the fridge. When you're ready to serve, reheat the vegetables and toss them with the cranberries, pecans, and dressing. For the best texture, add the toasted pecans right before serving to keep them crispy.

2. Can I use frozen vegetables for this salad?

While fresh vegetables are recommended for the best flavor and texture, you can use frozen Brussels sprouts and butternut squash in a pinch. Just be sure to roast them thoroughly to bring out their natural sweetness. Keep in mind that frozen vegetables might release more moisture during cooking, so you may need to adjust roasting times to achieve a crispier texture.

3. What can I substitute for balsamic glaze?

If you don't have balsamic glaze on hand, you can easily make a simple balsamic dressing by combining balsamic vinegar with olive oil, salt, and pepper. Alternatively, use a high-quality aged balsamic vinegar for a tangy and sweet flavor, or try a maple-lime dressing for a different twist.

Winter Vegetable Salad with Roasted Butternut Squash – A Holiday Favorite

Name: Winter Vegetable Salad with Roasted Butternut Squash
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups Brussels sprouts, trimmed and halved; 2 tablespoons olive oil (for Brussels sprouts); Salt to taste (for Brussels sprouts); 4 cups butternut squash, peeled, seeded, and cubed; 2 tablespoons olive oil (for butternut squash); Salt to taste (for butternut squash); 2 large beets, boiled, peeled, and diced; 2 cups pecan halves, toasted; 1 cup dried cranberries; 1 cup balsamic vinegar (for glaze); ¼ cup honey or brown sugar (for glaze); 3 tablespoons maple syrup (optional dressing); 2 tablespoons freshly squeezed lime juice (optional dressing)

Description

Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets is a vibrant, healthy, and seasonal dish. This salad combines roasted vegetables with toasted pecans and dried cranberries, topped with a tangy balsamic dressing. It’s perfect for winter nights or as a festive side dish for holiday meals like Thanksgiving and Christmas.

Ingredients

Scale

3 cups Brussels sprouts, trimmed and halved
2 tablespoons olive oil (for Brussels sprouts)
Salt to taste (for Brussels sprouts)
4 cups butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil (for butternut squash)
Salt to taste (for butternut squash)
2 large beets, boiled, peeled, and diced
2 cups pecan halves, toasted
1 cup dried cranberries
1 cup balsamic vinegar (for glaze)
¼ cup honey or brown sugar (for glaze)
3 tablespoons maple syrup (optional dressing)
2 tablespoons freshly squeezed lime juice (optional dressing)

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Instructions

Preheat the oven to 375°F (190°C).
For Brussels sprouts, toss halved Brussels sprouts in olive oil and salt, then spread them on a baking sheet. Roast for 20-25 minutes, flipping halfway through.
For butternut squash, toss cubed squash with olive oil and salt, then spread on another baking sheet. Roast for 20-25 minutes, flipping halfway through.
For beets, boil them in water for 30-40 minutes until tender. Let them cool, peel, and dice.
Toast the pecans by spreading them on a parchment-lined baking sheet and toasting at 350°F (175°C) for 5-10 minutes. Check frequently to avoid burning.
In a small saucepan, combine balsamic vinegar and honey (or brown sugar) and cook over medium heat until it thickens into a glaze. Remove from heat and let cool.
In a large bowl, combine roasted Brussels sprouts, butternut squash, diced beets, toasted pecans, and dried cranberries.
For the dressing, combine maple syrup and lime juice (optional) or drizzle with balsamic glaze.
Toss the salad ingredients together and serve immediately, garnishing with more pecans if desired.

Notes

Make sure to add the pecans last to preserve their crunch.
If making ahead, store the salad ingredients separately, and add pecans and dressing just before serving.
For a vegan dressing, use maple syrup and lime juice instead of balsamic glaze.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Salad, Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 526 kcal
Sugar: 25g
Sodium: 110mg
Fat: 35g
Saturated Fat: 3g
Unsaturated Fat: 30g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 10g
Protein: 5g
Cholesterol: 0mg