Intro
Hi, I am Dulcia. I love building bright, cozy plates for cold months, and this Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets is one of my favorites. It balances roasted texture, earthy beets, crunchy toasted pecans, and a sticky balsamic glaze or an optional maple-lime dressing. Small prepping tips keep the colors vivid and the flavors clean.
Origins
This salad pulls from classic winter produce and contemporary roasted-vegetable preparations. Roasting brings out natural sweetness in squash and Brussels sprouts. Beets add earthiness and color, while pecans and cranberries introduce texture and contrast. For background on Brussels sprouts, see Wikipedia: https://en.wikipedia.org/wiki/Brussels_sprout. For general produce and food safety guidance, consult the USDA: https://www.usda.gov/food.
Ingredients
- 3 cups Brussels sprouts, raw, ends trimmed, yellow leaves removed
- 2 tablespoons olive oil (for Brussels sprouts)
- Salt, to taste
- 4 cups butternut squash, peeled, seeded, cubed into 1-inch cubes
- 2 tablespoons olive oil (for butternut squash)
- Salt, to taste
- 2 large beets, cooked, peeled, diced
- 2 cups pecan halves
- 1 cup dried cranberries
- 1 cup balsamic vinegar
- 1/4 cup honey or brown sugar
- 4 tablespoons maple syrup
- 1 tablespoon freshly squeezed lime juice, plus extra to taste
I also host this recipe and other seasonal dishes on my site: https://www.dulciarecipes.com/.
Instructions
- Preheat the oven to 375 F and line a baking sheet with parchment paper.
- Trim Brussels sprout ends, remove yellow leaves, and halve each sprout. Toss with 2 tablespoons olive oil and salt. Place cut side down on the baking sheet. Roast 20-25 minutes, turning during the last 5-10 minutes. The cut sides should be nicely browned but not black.
- In a separate bowl, toss cubed butternut squash with 2 tablespoons olive oil and salt. Spread in a single layer on a lined sheet and roast at 375 F for 20-25 minutes, turning once halfway, until softened. You can roast sprouts and squash simultaneously on separate sheets.
- Cook the beets: place 2 beets in a saucepan, cover with water, bring to a boil, then simmer half-covered 30-40 minutes until fork tender. Remove, cool, peel, and dice. I recommend cooking beets at least one day ahead and refrigerating them peeled, to limit color bleed.
- Preheat oven to 350 F, line a baking sheet, and spread pecans in a single layer. Toast 5-10 minutes until darker in color, checking after 5 minutes as pecans burn quickly.
- In a large bowl toss roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Add diced beets last so they do not color the rest of the salad.
- Optional maple-lime dressing: combine 3 to 4 tablespoons maple syrup with 1 to 2 tablespoons lime juice to taste. Toss salad ingredients (except beets) with the dressing, then add beets on top, or simply drizzle on the assembled salad.
- Balsamic glaze: simmer 1 cup balsamic vinegar with 1/4 cup honey or brown sugar, stirring often, reducing by at least half until it coats the back of a spoon. For a lighter appearance, use white balsamic vinegar. Drizzle the glaze on the salad right before serving.
Brussels Sprouts and Roasted Veggie Salad with Balsamic Glaze
- Total Time: 1 hr 10 mins
- Yield: Serves 4-6 1x
Description
Roasted Brussels sprouts and butternut squash with beets, toasted pecans and dried cranberries, finished with a balsamic glaze or optional maple-lime dressing.
Ingredients
- 3 cups Brussels sprouts (raw, ends trimmed, yellow leaves removed)
- 2 tablespoons olive oil (for Brussels sprouts)
- Salt (to taste)
- 4 cups butternut squash (uncooked, peeled, seeded, and cubed into 1-inch cubes)
- 2 tablespoons olive oil (for butternut squash)
- Salt (to taste)
- 2 large beets (cooked, peeled, and diced; see notes)
- 2 cups pecan halves
- 1 cup dried cranberries
- 1 cup balsamic vinegar
- 1/4 cup honey or brown sugar
- 4 tablespoons maple syrup
- 1 tablespoon freshly squeezed lime juice (add 1 more tablespoon, to taste)
Instructions
- Preheat oven to 375?F and line a baking sheet with parchment paper.
- Trim ends of Brussels sprouts and remove yellow leaves, then slice all Brussels sprouts in half.
- In a medium bowl, combine halved Brussels sprouts, 2 tablespoons olive oil and salt to taste; toss to combine.
- Place Brussels sprouts cut side down on the prepared baking sheet and roast at 375?F for about 20?25 minutes, turning during the last 5?10 minutes for even browning; roast longer for softer texture.
- Meanwhile, preheat (or keep) oven at 375?F and line a separate baking sheet with parchment paper for the butternut squash.
- In a medium bowl, combine cubed butternut squash, 2 tablespoons olive oil and salt; toss to combine.
- Spread butternut squash in a single layer on the baking sheet and bake for 20?25 minutes, turning once halfway through, until softened.
- You can roast Brussels sprouts and butternut squash on two separate baking sheets at the same time on the same rack if desired.
- Add beets to a medium saucepan, cover with water and bring to a boil; simmer half-covered for about 30?40 minutes until tender, then remove from heat.
- Carefully remove beets from hot water and let cool completely; when cooled, peel and dice into small cubes.
- Preheat oven to 350?F and line a baking sheet with parchment paper; spread pecans in a single layer and toast for about 5?10 minutes until darker in color, checking frequently to avoid burning.
- In a large bowl, toss together roasted Brussels sprouts, roasted butternut squash, toasted pecans and dried cranberries, then add diced cooked beets last to avoid coloring the salad.
- If using the maple-lime dressing, combine 3?4 tablespoons maple syrup with 1?2 tablespoons freshly squeezed lime juice to taste; toss salad (except beets) with dressing or drizzle on top of the assembled salad.
- To make the balsamic glaze, combine 1 cup balsamic vinegar and 1/4 cup honey or brown sugar in a medium pan and simmer, stirring regularly, until reduced by about half and thick enough to coat the back of a spoon but not overly thick.
- Drizzle balsamic glaze over the salad for serving, without mixing it in if you want to preserve presentation; for make-ahead salads, add the glaze just before serving.
- Serve and enjoy.
- Prep Time: 20 mins
- Cook Time: 45-55 mins
Tips
- Cook beets at least one day ahead and refrigerate peeled to prevent red color from bleeding into the rest of the salad.
- Toast pecans carefully. Check after 5 minutes and watch closely, because nuts go from perfect to burnt quickly.
- Roast Brussels sprouts cut side down for the best caramelization.
- Use white balsamic if you want a bright presentation. Regular dark balsamic will deepen the salad color.
- If preparing ahead, wait to add the balsamic glaze until serving.
Variations
- Add roasted sweet potatoes instead of butternut squash for a slightly different texture.
- Swap pecans for walnuts or pumpkin seeds for a nut-free option use toasted pepitas.
- Add crumbled goat cheese or feta for a creamy, tangy contrast.
- Make it vegan by using pure maple syrup only and omitting honey in the glaze.
FAQ
Q: Can I use raw beets instead of cooked beets?
A: Raw beets are firmer and more bitter. I prefer cooking them until tender, but if you like a crunchy texture, thinly slice them and toss raw. Be aware raw beets will still bleed color.
Q: Can I roast everything on one sheet?
A: I recommend separate sheets for even roasting, especially because Brussels sprouts should be cut side down and squash needs space. If your oven rack is large, two sheets at once on the same rack work fine.
Q: How long will leftovers keep?
A: Stored in an airtight container in the refrigerator, it will keep 3 to 4 days. Add any glaze or dressing just before serving to preserve texture and color.
Conclusion
This Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets is a reliable seasonal crowd-pleaser. I hope you enjoy the balance of roasted sweetness, crunchy nuts, and a sticky balsamic finish. If you make it, leave a note on my site and tell me how you dressed it – I love hearing swaps and tips.