Description
This Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets is a vibrant and nutritious dish perfect for the holiday season. With a delightful mix of flavors, it’s both comforting and festive.
Ingredients
Brussels Sprouts
Butternut Squash
Beets
Pecans
Dried Cranberries
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet.
- Trim and halve the Brussels sprouts, then toss them with olive oil, salt, and pepper. Spread out on the baking sheet.
- Peel and dice the butternut squash into 1-inch cubes, and add them to the baking sheet with the Brussels sprouts.
- Roast the vegetables in the oven for about 25-30 minutes, or until tender and slightly caramelized.
- While the vegetables are roasting, boil the fresh beets in salted water until tender, about 30 minutes. Drain and let cool before peeling and slicing.
- Toast the pecans in a dry skillet over medium heat until fragrant, about 5-7 minutes. Keep an eye on them to prevent burning.
- Soak the dried cranberries in boiling water for 5 minutes, then drain.
- Combine the roasted Brussels sprouts, butternut squash, sliced beets, toasted pecans, and soaked cranberries in a large bowl. Toss gently to combine.
- Serve the salad warm or at room temperature, and enjoy!
Notes
For added flavor, you can drizzle the salad with a light vinaigrette or balsamic glaze before serving.
- Prep Time: 20
- Cook Time: 30
- Category: Salad
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Winter Vegetable Salad, Butternut Squash, Brussels Sprouts, Beets, Festive Salad, Healthy Salad