Description
A vibrant and hearty winter vegetable salad featuring roasted Brussels sprouts, butternut squash, and tender beets, tossed with toasted pecans and dried cranberries. Choose between a sweet maple-lime dressing or a rich balsamic glaze for a perfect balance of flavors, ideal for a festive side dish.
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, and cubed into 1-inch cubes)
- 2 tablespoons olive oil
- Salt to taste
Other Salad Ingredients
- 2 large beets (pre-cooked and peeled)
- 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)
Instructions
- Prepare Brussels Sprouts: Preheat your oven to 375 F and line a baking sheet with parchment paper. Trim ends and remove yellow leaves from Brussels sprouts, then slice them in half. Toss sprouts with 2 tablespoons olive oil and salt to taste. Place cut side down on the baking sheet and roast for 25 minutes, flipping in the last 10 minutes, until nicely browned but not blackened.
- Roast Butternut Squash: On a separate parchment-lined baking sheet, toss cubed butternut squash with 2 tablespoons olive oil and salt. Spread in a single layer and roast at 375 F for 25 minutes, turning once halfway through, until tender.
- Cook Beets: Place whole beets in a medium saucepan with water and bring to a boil. Reduce to medium heat, partially cover, and boil for 40 minutes until soft. Remove, cool completely, peel, and dice into small cubes. Preferably prepare beets a day ahead to reduce color bleeding.
- Toast Pecans: Preheat oven to 350 F. Spread pecans on a parchment-lined baking sheet in a single layer. Toast for 10 minutes, checking after 5 minutes to avoid burning, until slightly darker and fragrant.
- Assemble Salad: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Gently toss. Add diced beets last to prevent the salad from turning dark red.
- Prepare Maple-Lime Dressing (optional): Whisk together 3-4 tablespoons maple syrup with 1-2 tablespoons freshly squeezed lime juice to taste. Toss dressing with salad ingredients except beets, then add beets on top or drizzle dressing over fully assembled salad.
- Prepare Balsamic Glaze (optional): In a medium pan, combine 1 cup balsamic vinegar and ¼ cup honey or brown sugar. Simmer and stir regularly until reduced by half and thick enough to coat the back of a spoon. Drizzle over salad just before serving for best presentation to maintain vibrant colors.
Notes
- White balsamic vinegar can be used to make the glaze to preserve the salad’s vibrant colors instead of regular balsamic vinegar that darkens the salad.
- High-quality aged balsamic vinegar from Italy can be used as a no-cook alternative to the balsamic glaze, requiring only a small drizzle.
- Another alternative dressing is a simple vinaigrette made with ¼ cup balsamic vinegar and 2 tablespoons olive oil whisked until emulsified.
- Beets can be cooked a day ahead and refrigerated peeled to reduce color bleeding into the salad.
- Pecans toast quickly and can burn easily; check frequently during toasting.
- Roast Brussels sprouts and butternut squash on separate baking sheets but at the same time in the oven to save time.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
