Looking for a vibrant and nutritious dish to brighten up those chilly winter days? Our Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets is the perfect answer! This delightful salad combines the earthy sweetness of roasted butternut squash, the unique flavor of Brussels sprouts, and the rich color of beets, all nestled on a bed of fresh mixed greens. Not only is this salad a feast for the eyes, but it’s also packed with vitamins and flavors that will keep you coming back for more. Ready to impress your family and friends with a dish that’s as delicious as it is beautiful? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 1 cup cooked beets, diced
- 4 cups mixed greens
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the butternut squash by peeling the skin, removing seeds, and cutting into 1-inch uniform cubes. Trim the ends of Brussels sprouts and halve them lengthwise.
- In a large mixing bowl, toss butternut squash and Brussels sprouts with 2 tablespoons of olive oil, sprinkle with salt and freshly ground black pepper. Spread vegetables in a single layer on the prepared baking sheet.
- Roast the vegetables in the preheated oven for 25-30 minutes, turning once halfway through cooking. Vegetables should be golden brown and tender when pierced with a fork.
- While vegetables are roasting, prepare the dressing by whisking together remaining olive oil, apple cider vinegar, salt, and pepper in a small bowl.
- If using pre-cooked beets, dice them into small, bite-sized pieces. If raw, roast or boil beets separately until tender.
- Remove roasted vegetables from oven and let cool for 5-10 minutes to prevent wilting the salad greens.
- In a large salad bowl, arrange mixed greens as the base. Top with roasted butternut squash, Brussels sprouts, and diced beets.
- Drizzle prepared dressing over the salad just before serving. Gently toss to ensure even coating.
- Serve immediately while vegetables are still warm, enjoying the contrast of roasted vegetables with crisp mixed greens.
Tips
- Prep Ahead: To save time, you can prep the vegetables a day in advance. Just store them in the refrigerator until you’re ready to roast.
- Uniform Cutting: Ensure that your butternut squash and Brussels sprouts are cut into uniform sizes for even roasting. This helps achieve that perfect golden-brown color and tenderness.
- Season Generously: Don’t be shy with the salt and pepper! Proper seasoning enhances the natural flavors of the vegetables.
- Experiment with Greens: While mixed greens are a great base, feel free to experiment with other greens like arugula or spinach for a different flavor profile.
- Serving Warm: Serve the salad immediately after tossing with the dressing to enjoy the contrast between the warm roasted vegetables and the crisp greens.
- Add Nuts or Seeds: For added texture and nutrition, consider tossing in some toasted nuts or seeds, such as walnuts or pumpkin seeds, just before serving.
- Make It a Meal: To turn this salad into a heartier meal, add some protein like grilled chicken, chickpeas, or feta cheese.Enjoy your culinary adventure with this delightful winter salad!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 5g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
