Description
This Winter Vegetable Salad combines roasted Brussels sprouts, sweet butternut squash, earthy beets, crunchy pecans, and tart cranberries, all finished with a simple balsamic glaze. It is a hearty, colorful salad perfect for colder months.
Ingredients
- 3 cups Brussels sprouts (raw, ends trimmed, yellow leaves removed)
- 4 tablespoons olive oil (divided)
- Salt to taste (for roasting)
- 4 cups butternut squash (uncooked, peeled, seeded, and cubed into 1-inch cubes)
- 2 beets
- 2 cups pecan halves
- 1 cup dried cranberries
- 1 cup balsamic vinegar
- 1/4 cup honey or brown sugar
Instructions
- Preheat oven to 375 F. Line a baking sheet with parchment paper.
- Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half.
- In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, and salt. Toss to combine.
- Place Brussels sprouts onto the baking sheet, cut side down. Roast at 375 F for 20-25 minutes, turning over during the last 5-10 minutes until tender and slightly charred.
- For the butternut squash, preheat oven to 375 F and line a separate baking sheet with parchment paper.
- In a medium bowl, combine cubed butternut squash, 2 tablespoons of olive oil, and salt. Toss to combine.
- Spread butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once halfway through, until softened.
- To cook beets, place 2 beets in a saucepan filled with water. Bring to a boil. Boil on medium heat, half-covered, for 30-40 minutes until soft.
- Carefully remove beets, let them cool completely. Peel the cooled beets and dice them into small cubes.
- Preheat the oven to 350 F. Line a baking sheet with parchment paper. Spread pecans in a single layer.
- Toast pecans for 5 to 10 minutes until they darken slightly. Watch them closely as they burn fast.
- To make the balsamic glaze, combine balsamic vinegar and honey or brown sugar in a medium pan. Cook regularly stirring until the mixture reduces by about half and coats the back of a spoon.
- In a large bowl, gently toss together the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries.
- Add the diced cooked beets last to prevent coloring the salad red.
- Drizzle the balsamic glaze over the salad just before serving. Do not mix it in.
Notes
- For a brighter salad color, make the glaze using white balsamic vinegar instead of regular balsamic vinegar.
- If you have high-quality aged balsamic vinegar, you can use it as is without cooking it down.
- Alternatively, whisk together 1/4 cup of balsamic vinegar and 2 tablespoons of olive oil until emulsified, and use this mixture as a lighter dressing.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Salad
- Method: Roasting and Boiling
- Cuisine: American