Follow Me On Social Media!
Winter Vegetable Salad with Butternut Squash, Brussels Sprouts & Beets
A hearty, colorful, and nourishing salad made for cozy days
When winter arrives, salads often get pushed aside in favor of soups and stews. But this Winter Vegetable Salad with Butternut Squash, Brussels Sprouts & Beets proves that salads can be just as comforting, satisfying, and seasonally appropriate as any warm dish. Built around caramelized roasted vegetables, balanced with fresh greens and a bold vinaigrette, this salad bridges the gap between cozy and fresh—exactly what we crave during colder months.
This recipe is designed to be more than a side dish. It’s filling enough to stand alone as a light lunch, elegant enough for a holiday table, and flexible enough to adapt to whatever winter produce you have on hand. Roasting brings out the natural sweetness of the vegetables, while the contrast of textures—tender squash, crispy Brussels sprouts, earthy beets, and crunchy toppings—keeps every bite interesting.
In this long-form guide, you’ll learn not only how to make the perfect winter vegetable salad, but also why each step matters, how to customize it, and how to serve it in ways that feel intentional and special.
Why Winter Salads Deserve a Spot on Your Table
Winter salads are often misunderstood. People associate salads with summer—raw greens, cold tomatoes, and light vinaigrettes. But winter salads thrive on warmth, depth, and contrast. By roasting vegetables, you concentrate flavor and create a dish that feels hearty rather than chilly.
This salad works so well because it balances:
- Warm roasted vegetables with lightly dressed greens
- Sweet and savory flavors from squash and Brussels sprouts
- Earthy richness from beets
- Bright acidity from a simple vinaigrette
The result is a salad that feels grounding and nourishing, yet still fresh.
Ingredients You’ll Need
For the Salad
- Butternut squash, peeled and cubed
- Brussels sprouts, trimmed and halved
- Cooked beets, cubed or sliced
- Mixed winter greens (arugula, baby spinach, or kale)
- Olive oil
- Salt and black pepper
- Toasted nuts or seeds (walnuts, pecans, pumpkin seeds)
- Crumbled cheese (goat cheese or feta)
For the Vinaigrette
- Extra virgin olive oil
- Balsamic vinegar or apple cider vinegar
- Dijon mustard
- Honey or maple syrup
- Salt and black pepper
Each ingredient plays a role. The vegetables form the foundation, the greens add freshness, the toppings provide texture, and the vinaigrette ties everything together.
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare the vegetables by peeling and cubing the butternut squash and halving the Brussels sprouts.
- Season and roast: Toss squash and Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
- Warm the beets: If using pre-cooked beets, add them to the tray during the last 10 minutes just to warm through.
- Make the vinaigrette: In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
- Assemble the salad: Place greens in a large bowl. Top with warm roasted vegetables and beets.
- Dress and finish: Drizzle with vinaigrette, then add nuts and crumbled cheese just before serving.
- Serve immediately while vegetables are still warm for the best texture and flavor.
Flavor Profile: What to Expect
This winter vegetable salad hits multiple flavor notes:
- Sweet from butternut squash and beets
- Savory and slightly bitter from Brussels sprouts
- Tangy and bright from the vinaigrette
- Creamy and salty from cheese
- Crunchy from nuts or seeds
It’s a layered, restaurant-quality salad that feels intentional rather than thrown together.
Tips for the Best Roasted Vegetables
- Don’t overcrowd the pan: Space ensures caramelization instead of steaming.
- Cut evenly: Uniform pieces roast at the same speed.
- High heat matters: 400°F helps develop golden edges.
- Season before and after: Salt before roasting, taste and adjust after assembling.
Variations and Customizations
One of the strengths of this winter salad is its flexibility.
Protein Add-Ins
- Grilled chicken or turkey
- Roasted chickpeas
- Lentils
- Seared tofu
Cheese Alternatives
- Blue cheese for bold flavor
- Shaved parmesan for nuttiness
- Dairy-free cheese for vegan diets
Greens Options
- Kale (massage lightly with olive oil first)
- Endive for bitterness
- Radicchio for color and crunch
Dressing Twists
- Orange vinaigrette for citrus brightness
- Tahini dressing for creaminess
- Pomegranate molasses for a Middle Eastern touch
Serving Suggestions
- Serve as a holiday side dish with roast chicken or turkey
- Pair with soup for a complete winter lunch
- Add protein and enjoy as a meal-prep salad
- Plate individually for dinner parties
This salad holds up well at room temperature, making it ideal for gatherings.
Make-Ahead and Storage Tips
- Roast vegetables up to 3 days ahead and refrigerate.
- Store dressing separately for freshness.
- Assemble just before serving for best texture.
Leftovers keep well for up to 2 days when stored properly.
Cultural & Seasonal Context
Root vegetables like squash and beets have been winter staples across cultures for centuries. Roasting was historically used to maximize flavor and preservation during colder months. This salad draws on that tradition while adding modern balance and presentation—proof that seasonal cooking can be both practical and beautiful.
Final Thoughts
This Winter Vegetable Salad with Butternut Squash, Brussels Sprouts & Beets is everything a cold-season salad should be: warm, nourishing, colorful, and deeply satisfying. Whether you’re looking for a healthy winter recipe, a holiday side, or a salad that doesn’t feel like an afterthought, this dish delivers every time.
Winter Vegetable Salad with Butternut Squash, Brussels Sprouts & Beets
A hearty winter salad made with roasted butternut squash, Brussels sprouts, beets, fresh greens, and a tangy vinaigrette.
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper.
- Roast vegetables for 25–30 minutes, flipping halfway, until tender and caramelized.
- Add beets during the last 10 minutes to warm through.
- Whisk vinaigrette ingredients together in a small bowl.
- Place greens in a large bowl and top with warm roasted vegetables.
- Drizzle with vinaigrette and finish with nuts and cheese before serving.
Notes
Serve warm or at room temperature. Customize with added protein if desired.
