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Winter Vegetable Salad Recipe

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/winter-vegetable-salad-with-butternut-squash-recipe/