Description

A vibrant winter vegetable salad featuring roasted Brussels sprouts, butternut squash, and cooked beets, complemented by toasted pecans, dried cranberries, and your choice of maple-lime dressing or balsamic glaze. Perfect as a colorful and hearty side dish for holiday meals or any cozy winter day.

Ingredients

Scale

Roasted Brussels Sprouts

3 cups Brussels sprouts (raw, ends trimmed, yellow leaves removed)
2 tablespoons olive oil
salt to taste

Roasted Butternut Squash

4 cups butternut squash (uncooked, peeled, seeded, cubed into 1-inch cubes)
2 tablespoons olive oil
salt to taste

Other Salad Ingredients

2 large beets (cooked, peeled, diced)
2 cups pecan halves
1 cup dried cranberries

Balsamic Glaze

1 cup balsamic vinegar
¼ cup honey or brown sugar

Maple-Lime Dressing

4 tablespoons maple syrup
1 tablespoon freshly squeezed lime juice (add 1 more tablespoon to taste)

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Instructions

Roast Brussels Sprouts: Preheat oven to 375 F and line a baking sheet with parchment paper. Trim and halve the Brussels sprouts, then toss with 2 tablespoons olive oil and salt. Place cut side down on the baking sheet and roast for 20-25 minutes, turning halfway through the last 10 minutes to ensure even browning without burning.
Roast Butternut Squash: Preheat oven to 375 F and line a separate baking sheet with parchment paper. Toss cubed butternut squash with 2 tablespoons olive oil and salt. Spread in a single layer and roast for 20-25 minutes, turning once halfway through until softened.
Cook Beets: Place 2 large beets in a medium saucepan, cover with water, and bring to a boil. Simmer half-covered for 30-40 minutes until tender. Remove and cool completely, then peel and dice into small cubes. It is best to cook beets at least one day in advance for less color bleeding.
Toast Pecans: Preheat oven to 350 F and line a baking sheet with parchment. Spread pecans in a single layer and toast for 5-10 minutes until darker in color, checking frequently to avoid burning.
Assemble Salad: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Gently fold in diced beets last to avoid discoloring the salad.
Prepare Maple-Lime Dressing (Optional): Whisk together 3-4 tablespoons maple syrup and 1-2 tablespoons lime juice to taste. Toss all salad ingredients except beets with the dressing, then add beets on top or drizzle on the fully assembled salad.
Prepare Balsamic Glaze (Optional): In a medium pan, combine 1 cup balsamic vinegar and ¼ cup honey or brown sugar. Cook over medium heat, stirring regularly until reduced by half and thick enough to coat the back of a spoon. Drizzle over salad just before serving.

Notes

Use white balsamic vinegar for the glaze to keep the salad colors vibrant instead of darkening them.
High-quality aged Italian balsamic vinegar can be used without reduction as a flavorful drizzle.
For a simple alternative, whisk ¼ cup balsamic vinegar with 2 tablespoons olive oil and drizzle as dressing.
Cook beets at least one day ahead to minimize color bleeding in the salad.
Check pecans often while toasting since they can burn quickly.
You can roast Brussels sprouts and butternut squash simultaneously on separate baking sheets placed on the same oven rack.

Nutrition

Serving Size: 1 cup
Calories: 210 kcal
Sugar: 14 g
Sodium: 150 mg
Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 5 g
Protein: 3 g
Cholesterol: 0 mg