Roasted Winter Vegetable Salad: Butternut, Sprouts, Beets (Print Version)

Warm Winter Vegetable Salad with roasted butternut squash, Brussels sprouts, and beets. A vibrant, hearty side for chilly evenings.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 65 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Roasted Vegetables

01 - 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
02 - 1 lb Brussels sprouts, trimmed and halved
03 - 1 lb cooked beets (or 3-4 fresh beets, peeled and quartered)
04 - 1/2 red onion, cut into thick wedges

→ Dressing Components

05 - 1/4 cup olive oil (for roasting, plus 1/4 cup for dressing)
06 - 3 tbsp balsamic vinegar
07 - 1 tbsp maple syrup
08 - 1 tsp Dijon mustard
09 - 1 clove garlic, minced

→ Flavor Boosters

10 - 1 tsp fresh thyme leaves, chopped
11 - 1/2 tsp fresh rosemary, chopped
12 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

13 - 1/2 cup toasted pecans, roughly chopped
14 - 1/4 cup crumbled goat cheese (optional)
15 - Fresh parsley, chopped, for garnish (optional)

# Instructions:

01 - First things first, let’s get those veggies ready for your delicious salad. Grab your butternut squash, peel it (carefully, those things can be slippery!), scoop out the seeds, and chop it into roughly 1-inch cubes. Trim the ends of your Brussels sprouts and halve them, or quarter them if they’re super big. Slice your red onion into thick wedges. If you’re using fresh beets, peel and chop those too; otherwise, just quarter your pre-cooked ones. I always try to get them all roughly the same size so they cook evenly – a lesson I learned after having some raw bits and some burnt bits, oops!
02 - Now for the fun part: seasoning! In a big bowl, toss all your prepped vegetables with a generous drizzle of olive oil, a sprinkle of fresh thyme, rosemary, salt, and pepper. Really get in there with your hands and make sure every piece is coated. I love the smell of the fresh herbs mixing with the earthy veggies. Spread them out in a single layer on a large baking sheet (or two, if needed, don’t overcrowd!). This is where the magic happens for this hearty dish – overcrowding means steaming, not roasting, and we want crispy goodness!
03 - Pop those baking sheets into a preheated oven at 400°F (200°C). Roast for about 30-40 minutes, giving them a good toss halfway through. You’re looking for tender vegetables with beautiful, caramelized edges. The kitchen will start smelling absolutely incredible, I swear. That’s your cue that your roasted vegetables are well on their way to deliciousness! Keep an eye on them; every oven is a little different, and you don’t want sad, burnt edges.
04 - While the veggies are roasting, let’s make that tangy balsamic dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, and minced garlic. Give it a good taste and adjust to your liking – sometimes I add a tiny bit more maple for sweetness, or a dash more Dijon for kick. This dressing is simple but so effective at balancing out the richness of the roasted vegetables. Don’t forget to give it a good whisk right before you use it!
05 - Once the vegetables are perfectly roasted, let them cool down just a bit – maybe 5-10 minutes. Then, gently transfer them to a large serving bowl. This is where you can see all those beautiful colors come together for this salad. I’ve tried assembling while they’re piping hot, but sometimes the greens wilt too much, and we want a little texture contrast, right? So, a little cool-down period is key here.
06 - Pour that delicious balsamic dressing over the roasted vegetables. Toss gently to coat everything evenly. Finally, sprinkle with toasted pecans for crunch and, if you’re feeling fancy, some crumbled goat cheese and fresh parsley. The goat cheese adds a lovely creamy tang that I just adore with these roasted veggies. Serve it warm or at room temperature. It’s seriously good either way, and it looks so vibrant and inviting, you’ll be proud to put it on the table!

# Notes:

01 - Always roast your veggies in a single layer; overcrowding leads to steamed, not crispy, bits.
02 - Don't forget to season generously before roasting – bland veggies are a no-go in my kitchen.
03 - Pre-cooked beets save so much time and mess, honestly, they're a lifesaver.
04 - Toast your pecans in a dry pan for a few minutes until fragrant before adding them – game changer!

# Tools You'll Need:

01 - Large baking sheets
02 - large mixing bowl
03 - whisk
04 - sharp knife
05 - cutting board

# Nutrition Facts (Per Serving):

Calories: 350-450
Total Fat: 20-30g
Total Carbohydrate: 40-50g
Protein: 5-10g

Back