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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Winter
Calories: 280

Ingredients
  

Salad
  • 3 cups butternut squash peeled and cubed
  • 2 cups Brussels sprouts trimmed and halved
  • 1 cup cooked beets cubed
  • 4 cups mixed greens
  • 0.25 cup olive oil
  • salt and black pepper to taste
  • 0.25 cup toasted nuts walnuts or pecans
  • 0.25 cup goat cheese crumbled
Vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey

Equipment

  • Mixing bowls
  • Baking sheet
  • Knife
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper.
  3. Roast vegetables for 25–30 minutes, flipping halfway, until tender and caramelized.
  4. Add beets during the last 10 minutes to warm through.
  5. Whisk vinaigrette ingredients together in a small bowl.
  6. Place greens in a large bowl and top with warm roasted vegetables.
  7. Drizzle with vinaigrette and finish with nuts and cheese before serving.

Notes

Serve warm or at room temperature. Customize with added protein if desired.