Name: Winter Vegetable Salad with Butternut Squash Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups Brussels sprouts (raw, ends trimmed, yellow leaves removed); 2 tablespoons olive oil; salt to taste; 4 cups butternut squash (uncooked, peeled, seeded, cubed into 1-inch cubes); 2 tablespoons olive oil; salt to taste; 2 large beets (cooked, peeled, diced); 2 cups pecan halves; 1 cup dried cranberries; 1 cup balsamic vinegar; ¼ cup honey or brown sugar; 4 tablespoons maple syrup; 1 tablespoon freshly squeezed lime juice (add 1 more tablespoon to taste)

Jump to Recipe· 4.8 from 33 reviews

If you’re craving something vibrant and cozy to brighten your chilly days, you’re in for a treat with this Winter Vegetable Salad with Butternut Squash Recipe. Packed with roasted butternut squash, Brussels sprouts, beets, and a balance of tangy and sweet dressings, it’s my go-to salad when I want warm comfort without the heaviness. Trust me, once you try it, you’ll want this colorful, hearty salad on repeat all winter long.

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Why This Recipe Works

Balanced Flavors: Roasting the vegetables brings out their natural sweetness, while the dressings add perfect tang and richness.
Textural Contrast: You get tender squash and beets, crispy Brussels sprouts edges, and crunchy toasted pecans all in one bite.
Make-Ahead Friendly: Many parts can be prepared in advance to save you time on busy days or holiday meals.
Customizable Ingredients: Swap or add your favorite winter veggies or nuts to keep it exciting every time.

Winter Vegetable Salad with Butternut Squash, healthy winter vegetable salad, roasted vegetable salad recipes, hearty winter salads, seasonal vegetable salad - A white round plate is arranged with four different sections of food. At the top left are shiny, dark red dried cranberries. Next to them, on the top right, are roasted golden-orange butternut squash cubes with a slight shine and some browned edges. Below the squash, on the bottom right, are deep purple roasted beet cubes with a matte finish. At the bottom left are halved Brussels sprouts with a vibrant green color and charred brown edges. At the top center between the cranberries and squash lies a pile of glossy brown pecan nuts. All the items are placed close but separated neatly on a white marbled surface background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Winter Vegetable Salad with Butternut Squash Recipe really shines because of how well these ingredients complement one another. The sweetness of the squash and beets meets the earthy crunch of Brussels sprouts and pecans, while the dressings bring everything together with bright and sweet notes. When picking produce, look for firm, unblemished vegetables to get the best results.

Brussels sprouts: Choose fresh, compact sprouts for a tender roast and avoid any with yellowing leaves.
Butternut squash: Look for one that feels heavy for its size and has smooth skin—this means it’s sweet and ripe.
Beets: Pre-cooked beets save time and prevent their vibrant color from bleeding too much onto the salad.
Pecan halves: Toasting these gives a toasty depth that brings a lovely crunch to the mix.
Dried cranberries: A tart and chewy contrast, they add just the right pop of sweetness.
Balsamic vinegar and honey: Reduced to a glaze, they lend a rich, complex sweetness that gently coats but doesn’t overwhelm.
Maple syrup and lime juice: For a fresh, bright dressing alternative that pairs beautifully with the earthiness of winter veggies.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Winter Vegetable Salad with Butternut Squash Recipe is how adaptable it is. Depending on what you like or have on hand, you can switch up the nuts, swap the cranberries for pomegranate seeds, or even add a handful of kale or arugula for freshness. Don’t hesitate to make it your own!

Variation: I’ve tried adding roasted sweet potatoes instead of squash for a sweeter twist, and it was amazing. It’s a lovely swap if you’re craving something softer.
Dietary Modifications: For a nut-free option, toasted pumpkin seeds bring that satisfying crunch without almonds or pecans.
Seasonal Switch: Swap dried cranberries for fresh apple slices in the fall for a crisp and juicy twist that brightens the salad beautifully.

Step-by-Step: How I Make Winter Vegetable Salad with Butternut Squash Recipe

Step 1: Prepping and Roasting Brussels Sprouts

Start by trimming the ends of your Brussels sprouts and removing any yellow or damaged leaves. Slice them in half for even roasting. Toss the halved sprouts with olive oil and a dash of salt. Spread them cut-side down on a parchment-lined baking sheet, and roast at 375°F for about 20 to 25 minutes. Halfway or towards the end, flip them for some nice caramelized edges. This method gives you crispy bits on the outside and tender insides, a texture I crave every time.

Step 2: Roasting the Butternut Squash Cubes

Meanwhile, peel and cube the butternut squash into roughly 1-inch pieces. Toss with olive oil and salt just like the Brussels sprouts. Roast these on their own baking sheet at the same oven temperature for about 20-25 minutes, flipping once midway through. The squash should be soft but holding shape. If you haven’t roasted squash much before, this is a super simple and forgiving way to bring out its natural sweetness.

Step 3: Cooking and Preparing Beets Ahead of Time

This one’s a little kitchen hack: I like to boil my beets a day in advance. Drop whole beets in a pot, boil for about 30-40 minutes until tender, then let them cool completely. Once cool, peeling them is a breeze—the skin slips right off. Dice into small cubes and pop them in the fridge. This step not only saves time on the day but stops the beet juices from turning the salad pinkish-red too soon, keeping everything beautifully colorful.

Step 4: Toasting Pecans for Nutty Crunch

Next, spread your pecans on a baking sheet lined with parchment. Toast at 350°F for about 5 to 10 minutes. Keep a close eye—they go from perfectly toasted to burnt in seconds! The toasty aroma that fills your kitchen? Pure cozy vibes. The toasted pecans add a welcome crunch and warm flavor that pairs perfectly with the roasted veggies.

Step 5: Bringing It All Together

In a large bowl, toss together the roasted Brussels sprouts, butternut squash, toasted pecans, and dried cranberries. Add the diced beets last so they don’t color the entire salad. For dressings, you have two fantastic choices: a fresh maple-lime dressing or a luscious balsamic glaze. Either way, the salad ends up bursting with flavor.

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Tips from My Kitchen

Don’t Overcrowd Your Roasting Pans: Give your veggies enough space so they roast evenly and get that satisfying caramelization.
Peel Beets While Still Warm: I find the skin slips off easiest when beets are warm, so don’t wait too long to peel after cooking.
Add Beets Last: Adding the beets last keeps their vibrant color from turning the whole salad pinkish, preserving that lovely contrast.
Toast Nuts with Care: Watch them closely during toasting to prevent burning; a quick toss halfway through helps get even color.

How to Serve Winter Vegetable Salad with Butternut Squash Recipe

Garnishes

I love topping this salad with a sprinkle of fresh herbs—like a handful of chopped parsley or thyme for that extra layer of fresh aroma. A quick crumble of feta or goat cheese is fantastic if you like a bit of creaminess and tang. Lastly, a light drizzle of extra virgin olive oil or a pinch of flaky sea salt enhances everything beautifully.

Side Dishes

This salad complements cozy mains flawlessly. I often serve it alongside roast chicken or pork tenderloin, but it also holds its own next to a hearty grain bowl or a simple lentil stew. Its bright elements bring welcome balance to richer dishes, making it a perfect addition to any winter meal.

Creative Ways to Present

For holiday dinners or dinner parties, I love to present this salad layered in a clear glass trifle bowl so you can see all those vibrant colors. Another fun idea is serving it atop a bed of baby greens or arugula on a large platter, then finishing with drizzled balsamic glaze artistically swirled around the edges. It never fails to impress.

Make Ahead and Storage

Storing Leftovers

Once assembled, this salad keeps well in the fridge for up to 3 days. I recommend storing the dressing separately if possible, or leaving out the beets until last minute to keep the salad looking fresh and colors vibrant. The flavors actually deepen after a day, so leftovers taste fantastic!

Freezing

I don’t generally recommend freezing the fully assembled salad since the textures and colors can change after thawing. However, you can freeze roasted butternut squash and Brussels sprouts ahead of time, then thaw and toss fresh with the other ingredients when ready to serve.

Reheating

If you want to warm leftovers, gently reheat the roasted vegetables in a skillet or oven until warmed through, then toss with fresh pecans, cranberries, and dressing. Adding the beets and dressing after heating keeps the salad fresh and vibrant.

FAQs

Can I make this Winter Vegetable Salad with Butternut Squash Recipe vegan?

Absolutely! This recipe is naturally vegan if you skip any optional cheese garnishes. Both dressing options use plant-based sweeteners and oils, so it fits perfectly into a vegan diet.
How far in advance can I prepare this salad?

You can roast and toast the components 1-2 days ahead, and cook the beets even earlier. For best freshness, toss everything together and dress the salad just before serving.
Can I use other nuts instead of pecans?

Certainly! Walnuts, almonds, or even toasted pumpkin seeds work great if you prefer or have allergies to pecans.
What’s the best way to prevent beets from coloring the whole salad?

Cook and peel beets ahead of time, then add diced beets last to the salad, right before serving. This keeps the vibrant colors intact and prevents the salad from turning too red.

Final Thoughts

This Winter Vegetable Salad with Butternut Squash Recipe holds a special place in my kitchen. It’s the kind of dish that warms your soul without weighing you down—a wonderful balance of cozy and bright. Whether you’re making it for a weeknight dinner, a holiday gathering, or just because you want to treat yourself, I’m confident you’ll love its flavors and textures as much as I do. Give it a try, and let me know how you make it your own!