Winter Vegetable Salad with Butternut Squash, Brussels Sprouts & Beets – Cozy, Colorful & Hearty for Cold Days
There is nothing quite like a winter salad that feels both nourishing and comforting, especially when the temperatures drop and the world outside turns quiet and frosted. This Winter Vegetable Salad with Butternut Squash, Brussels Sprouts & Beets is the kind of dish that brings warmth even before the first bite. With beautifully roasted seasonal vegetables, crispy edges, caramelized sweetness, earthy flavor, and a delightful mix of colors, this salad is winter cooking at its very best.
When winter produce arrives at the market, it brings a different kind of magic—deep flavors, hearty textures, and vegetables that lend themselves beautifully to roasting. Butternut squash becomes soft and sweet. Brussels sprouts crisp up with golden edges. Beets add rich color and earthiness that anchors the entire dish. Toss all three together with vibrant winter greens, creamy feta, crunchy nuts, and a maple-Dijon vinaigrette, and you have a salad that’s rustic yet elegant, wholesome yet indulgent.
This is the salad you make when you want something that feels like a meal, not a side. It’s dinner-worthy, holiday-ready, and perfect for cozy nights when you want comfort without heaviness. The warm vegetables gently wilt the greens, the dressing adds brightness and balance, and every bite offers a perfect contrast of flavor and texture.
One of the best parts about this recipe is its adaptability. You can serve it warm, room temperature, or chilled; add grains or proteins; or keep it purely veggie-forward. It’s the kind of winter staple that feels endlessly customizable and incredibly satisfying.
Whether it’s part of a winter meal prep, holiday table, or a clean-out-the-fridge kind of night, this salad shines brightly—just like the winter season it celebrates.
Ingredients:
- 2 cups cubed butternut squash
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups cooked or roasted beets, cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon dried thyme or rosemary
- 4 cups mixed winter greens (kale, arugula, spinach, or a blend)
- ½ cup crumbled feta or goat cheese
- ⅓ cup dried cranberries
- ⅓ cup toasted pecans or walnuts
Maple-Dijon Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions:
- Preheat the Oven:
Heat your oven to 425°F (220°C) and line a baking sheet with parchment paper. - Prep the Vegetables:
Spread butternut squash and Brussels sprouts on the baking sheet. Drizzle with olive oil, salt, pepper, smoked paprika, and thyme. Toss to coat evenly. - Roast the Veggies:
Roast for 20–25 minutes, flipping halfway. Brussels sprouts should be crisp on the edges, and squash tender and golden. - Prepare the Beets:
If using pre-cooked beets, cut into cubes. If roasting raw beets, roast them separately until tender and peel once cooled. - Make the Dressing:
In a small bowl or jar, whisk together olive oil, apple cider vinegar, lemon juice, Dijon, maple syrup, salt, and pepper. - Build the Salad Base:
Place mixed greens into a large bowl. Add a few spoonfuls of dressing and toss lightly. - Add Warm Vegetables:
Add roasted squash, Brussels sprouts, and the beets into the greens. Toss to combine so the warmth slightly softens the greens. - Add Toppings:
Sprinkle feta or goat cheese, dried cranberries, and toasted nuts on top. - Finish & Serve:
Drizzle with additional dressing and serve warm or at room temperature.
Winter Vegetable Salad with Butternut Squash, Brussels Sprouts and Beets
Ingredients
Equipment
Method
- Roast squash and Brussels sprouts with olive oil and seasoning.
- Prepare cooked or roasted beets and dice.
- Whisk maple-Dijon dressing ingredients together.
- Toss greens with some dressing.
- Add warm roasted vegetables and beets to greens.
- Top with cheese, cranberries, and nuts, then drizzle more dressing.
Notes
Tips & Tricks
- Use pre-cooked beets: Saves time and keeps the recipe weeknight-friendly.
- Massage kale: If using kale, massage with a little olive oil for tenderness.
- Add protein: Great with chicken, salmon, chickpeas, or roasted tofu.
- Make it sweeter: Add roasted apples or pears for extra seasonal flavor.
- Crispier Brussels sprouts: Roast cut-side down for deeper caramelization.
Variations
- Winter Grain Bowl: Add quinoa, farro, or couscous to make it heartier.
- Honey-Mustard Style: Swap maple syrup for honey and add whole-grain mustard.
- Vegan Version: Omit cheese or use a plant-based feta alternative.
- Citrus Twist: Add orange slices or pomegranate seeds for brightness.
Serving Suggestions
- Serve warm as a main dish with crusty bread.
- Pair with roasted chicken or seared salmon for a cozy winter dinner.
- Bring to winter gatherings or potlucks; it travels beautifully.
- Enjoy cold the next day — the flavors deepen overnight.
Storage Information
- Refrigerator: Store dressing separately; salad keeps 2–3 days.
- Veggies Only: Keep roasted veggies up to 4 days.
- Make-ahead: Roast all vegetables in advance and assemble fresh.
FAQ
Can I roast all the vegetables together?
Yes, but keep beets separate if you want to avoid staining the others.
Can I use frozen butternut squash?
Absolutely — roast directly from frozen, adding a few extra minutes.
Can I substitute Brussels sprouts?
Broccoli or cauliflower work well in their place.
History / Fun Facts
Winter salads have long been part of European and Mediterranean cold-weather cooking, where hearty vegetables like squash, beets, and cruciferous greens were stored through the winter months. Roasting vegetables before adding them to salads became popular in modern farm-to-table cooking, highlighting how simple winter ingredients can become stunning dishes with just a little heat and seasoning. Today, warm winter salads are beloved for their cozy, nutrient-rich combination of texture, flavor, and color — a celebration of winter’s harvest.
