Winter Vegetable Salad Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Winter Vegetable Salad roasts sweet butternut squash, crispy Brussels sprouts, and earthy beets then tosses with toasted pecans, dried cranberries, and balsamic glaze for festive holiday side.

This gluten-free, vegetarian beauty preps in 20 minutes plus 40-minute roast and serves 6–8 colorfully.

This salad is elegant, make-ahead friendly, and perfect for Thanksgiving or Christmas dinners. Roasted roots provide hearty warmth while cranberries add jewel-like pop.

Why This Recipe Works

High-heat roast caramelizes natural sugars in squash and sprouts. Boiled beets retain vibrant color without staining other veggies. Toasted pecans deliver crunch contrast. Balsamic glaze clings without sogginess. Room temperature serving allows flavors to meld perfectly.

Ingredients & Prep

Roasted Veggies:

• 4 cups butternut squash, 1-inch cubes
• 3 cups Brussels sprouts, halved
• 2 medium beets, boiled and diced
• 3 tbsp olive oil
• Salt to taste

Salad:

• 2 cups pecan halves, toasted
• 1 cup dried cranberries
• Balsamic Glaze: 1 cup balsamic vinegar + ¼ cup honey

Step-by-Step Instructions

1. Preheat oven to 375°F; line 2 sheets with parchment.
2. Toss squash with 1½ tbsp oil and salt; roast 25 minutes.
3. Toss Brussels sprouts with 1½ tbsp oil and salt; roast same time, stir halfway.
4. Boil beets 30–40 minutes until tender; cool, peel, dice.
5. Toast pecans 8 minutes until fragrant. Simmer balsamic and honey until reduced by half.
6. Combine roasted veggies, beets, pecans, cranberries; drizzle glaze right before serving.

Flavor Variations

Storage Tips

Refrigerate components separately 3 days. Assemble fresh; reheat veggies 375°F 10 minutes.

FAQs

Beets bleeding color?
Add last when serving; use golden beets.

Squash mushy?
Don’t overcrowd pan; use convection if available.

Glaze too thick?
Whisk in 1 tsp water; warm gently.

Conclusion

Winter Vegetable Salad celebrates seasonal roots vibrantly holiday table star.

Winter Vegetable Salad Recipe

Print Recipe

A hearty and colorful winter vegetable salad made with roasted butternut squash, Brussels sprouts, and beets, tossed with crisp greens and finished with a bright maple Dijon vinaigrette. Nourishing, seasonal, and full of flavor.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50 mins
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Roasted Vegetables:
• 2 cups butternut squash, peeled and cubed
• 2 cups Brussels sprouts, halved
• 2 cups cooked beets, cubed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• Salad:
• 4 cups mixed greens or arugula
• 1/3 cup crumbled goat cheese or feta
• 1/3 cup toasted walnuts or pecans
• Maple Dijon Vinaigrette:
• 3 tbsp olive oil
• 1 1/2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

• 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• 2. Add butternut squash and Brussels sprouts to the baking sheet. Drizzle with olive oil, salt, pepper, and thyme; toss to coat.
• 3. Roast for 25–30 minutes, stirring halfway, until tender and caramelized.
• 4. Remove from oven and let cool slightly. Add beets and gently toss.
• 5. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper.
• 6. Add greens to a large bowl and top with roasted vegetables.
• 7. Drizzle with vinaigrette and toss gently.
• 8. Finish with goat cheese and toasted nuts.
• 9. Serve warm or at room temperature.

Notes

• Add cooked quinoa or farro to make it a complete meal.
• Swap goat cheese for dairy-free cheese if needed.
• Roasted vegetables can be prepared up to 2 days ahead.

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 12g
• Sodium: 260mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 7g
• Protein: 7g
• Cholesterol: 10mg

Keywords: winter vegetable salad, roasted butternut squash salad, brussels sprouts beet salad