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Winter Vegetable Salad with Butternut Squash, Brussels Sprouts and Beets

A colorful, hearty winter salad featuring roasted butternut squash, Brussels sprouts, and beets, tossed with greens, nuts, cranberries, and maple-Dijon dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Salad
Cuisine: American, Seasonal
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Winter Vegetable Salad
  • 2 cups cubed butternut squash
  • 2 cups Brussels sprouts, halved
  • 2 cups roasted beets, cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika optional
  • 1 tsp dried thyme
  • 4 cups mixed winter greens
  • 1/3 cup dried cranberries
  • 1/3 cup toasted pecans or walnuts
  • 1/2 cup feta or goat cheese crumbled
Maple-Dijon Dressing
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Roast squash and Brussels sprouts with olive oil and seasoning.
  2. Prepare cooked or roasted beets and dice.
  3. Whisk maple-Dijon dressing ingredients together.
  4. Toss greens with some dressing.
  5. Add warm roasted vegetables and beets to greens.
  6. Top with cheese, cranberries, and nuts, then drizzle more dressing.

Notes

Best served warm so the vegetables slightly wilt the greens.