Name: Winter Vegetable Salad with Roasted Butternut Squash Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups Brussels sprouts (raw, ends trimmed, yellow leaves removed); 2 tablespoons olive oil; salt to taste; 4 cups butternut squash (uncooked, peeled, seeded, and cubed into 1-inch cubes); 2 tablespoons olive oil; salt to taste; 2 large beets (pre-cooked at least 1 day in advance); 2 cups pecan halves; 1 cup dried cranberries; 1 cup balsamic vinegar; ¼ cup honey or brown sugar; 4 tablespoons maple syrup; 1 tablespoon freshly squeezed lime juice (add 1 more tablespoon to taste)

Jump to Recipe· 4.6 from 5 reviews

If you’re craving something that perfectly captures the cozy flavors of the colder months, then this Winter Vegetable Salad with Roasted Butternut Squash Recipe is going straight to the top of your must-make list. Packed with tender roasted butternut squash, caramelized Brussels sprouts, sweet beets, crunchy pecans, and a zingy dressing, it’s a delightful medley of textures and tastes that’ll have you coming back for seconds. Trust me, once you try this salad, you’ll see why I keep making it all winter long!

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Why This Recipe Works

Seasonal Goodness: It highlights winter veggies at their best, making each bite comforting and fresh.
Flavor Balance: Roasted sweetness meets tangy lime and tart cranberries for a perfectly rounded taste.
Texture Play: Crunchy pecans, tender squash, and crisp Brussels add layers you’ll love.
Make-Ahead Friendly: Prepping beets and roasting veggies ahead means minimal last-minute work.

Winter Vegetable Salad with Roasted Butternut Squash, healthy winter salad recipes, roasted vegetable salad, seasonal winter salads, easy winter vegetable dishes - A white round plate is arranged with four different sections of food. At the top left are shiny, dark red dried cranberries. Next to them, on the top right, are roasted golden-orange butternut squash cubes with a slight shine and some browned edges. Below the squash, on the bottom right, are deep purple roasted beet cubes with a matte finish. At the bottom left are halved Brussels sprouts with a vibrant green color and charred brown edges. At the top center between the cranberries and squash lies a pile of glossy brown pecan nuts. All the items are placed close but separated neatly on a white marbled surface background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Winter Vegetable Salad with Roasted Butternut Squash Recipe uses simple, wholesome ingredients that blend beautifully together—each bringing their own character and making it surprisingly versatile. When shopping, pick fresh, firm Brussels sprouts and sweet, firm butternut squash for the best flavor and texture.

Brussels Sprouts: Their natural earthiness balances the sweetness from the squash and beets.
Butternut Squash: Roasting brings out its rich, sweet flavor and a soft, buttery texture.
Beets: Pre-cooked for convenience and to prevent their vibrant color from overpowering the salad.
Pecan Halves: Add a toasty crunch and nutty depth that anchors the salad.
Dried Cranberries: Provide a burst of tart sweetness to brighten every bite.
Balsamic Vinegar & Honey (for glaze): Offers a luscious, tangy-sweet drizzle that enhances all the flavors.
Maple Syrup & Lime Juice (for dressing): This combo gives a sweet and citrusy punch without overpowering the salad.
Olive Oil & Salt: Basics for roasting and seasoning to bring everything together.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Winter Vegetable Salad with Roasted Butternut Squash Recipe my own depending on the season and who’s coming to dinner. Feel free to swap or add ingredients—you really can’t mess it up!

Go Nut-Free: I’ve swapped pecans for toasted pumpkin seeds when guests have allergies, and it’s still fantastic.
Switch Up the Dressing: Sometimes I skip the balsamic glaze and dress it simply with lemon juice and extra virgin olive oil—refreshingly light!
Add Greens: For extra brightness, toss in some arugula or baby spinach just before serving.
Make It Heartier: If I want a meal, adding some cooked quinoa or farro gives it that welcome boost.

Step-by-Step: How I Make Winter Vegetable Salad with Roasted Butternut Squash Recipe

Step 1: Roast the Brussels Sprouts to Perfection

First things first, preheat your oven to 375°F and line a baking sheet with parchment paper. Trim and halve the Brussels sprouts—taking care to remove any yellowed leaves—and toss them with olive oil and salt. Spread them cut side down on the sheet and roast for about 20–25 minutes. Halfway through, flip them to get that gorgeous caramelized surface. Keep an eye on them; you want them nicely browned but not burnt. This step fills your kitchen with the most wonderful aroma—trust me, it’s worth savoring the smell as much as the salad!

Step 2: Roasting the Butternut Squash

While the Brussels are working their magic, toss the peeled and cubed butternut squash in olive oil and salt, then roast it alongside or on a separate baking sheet at 375°F for 20–25 minutes. Halfway through, give those cubes a toss so they roast evenly and soften up nice and tender. A little pro tip here: using parchment paper makes cleanup a breeze! Plus, it helps keep those cubes from sticking and losing their beautiful caramelization.

Step 3: Cook and Prepare the Beets

Cooking beets can be intimidating if you haven’t tried before, but it’s actually simple. Boil whole beets in water for 30–40 minutes until soft, then let them cool completely before peeling—this prevents your hands (and salad) from becoming a rosy mess! Dice them into bite-size cubes. I usually cook my beets a day ahead and refrigerate them, which really helps to lock in their vibrant color and flavor.

Step 4: Toast the Pecans

For that irresistible crunch, roast the pecans at 350°F on a lined baking sheet for about 5 to 10 minutes. Keep a close eye because nuts can burn quickly. I like to set a timer and check every couple of minutes—it’s worth it for that toasty flavor that makes the salad pop.

Step 5: Toss It All Together

Grab a big bowl and give the roasted Brussels sprouts, butternut squash, toasted pecans, and dried cranberries a gentle toss. Lastly, add the diced beets on top to keep their color from bleeding too much into the salad. If you’re using the maple-lime dressing, toss everything except the beets first, then add those last. If you prefer the balsamic glaze, drizzle it over the top right before serving for a shiny, delicious finish.

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Pro Tips for Making Winter Vegetable Salad with Roasted Butternut Squash Recipe

Even Roasting: Spread veggies in a single layer without crowding for even caramelization and a better texture.
Beet Prep Ahead: Cook your beets a day early and refrigerate peeled cubes to keep their color bright and prevent bleeding in the salad.
Balsamic Glaze Timing: Drizzle the glaze right before serving to keep the salad vibrant and visually appealing.
Watch Your Nuts: Pecans toast quickly—don’t walk away! Frequent checks keep them perfectly crunchy, never bitter.

How to Serve Winter Vegetable Salad with Roasted Butternut Squash Recipe

Garnishes

I usually sprinkle a little crumbled goat cheese or feta over this salad to add a creamy tang that pairs beautifully with the sweet roasted squash and tart cranberries. Sometimes I throw on a few fresh thyme leaves for an herbal punch that lifts all the flavors.

Side Dishes

This salad shines as a hearty side to roasted chicken, pork tenderloin, or even a well-seasoned baked fish. I especially like pairing it with warm crusty bread to soak up any extra dressing or glaze left on the plate.

Creative Ways to Present

For holiday dinners or special occasions, I like to serve this salad in a large wooden bowl to bring out those warm, rustic vibes. You can also layer it in a clear trifle bowl for a stunning visual effect of colors—the roasted veggies at the bottom, topped with nuts, then the jewel-tone beets and cranberries sparkling on top.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge. The salad holds up well for about 3-4 days. Just keep the dressing and glaze separate if you plan to store it for longer to keep everything fresh and prevent sogginess.

Freezing

Since this salad has fresh and roasted components, I don’t recommend freezing the fully assembled version—it changes the texture a bit. However, you can freeze the roasted butternut squash and Brussels sprouts separately, thaw, then toss fresh with the other ingredients when you’re ready.

Reheating

If you want to warm up the veggies, reheat the roasted Brussels sprouts and butternut squash gently in a skillet or oven to avoid drying them out. Then combine with fresh ingredients like pecans and beets. Dress right before serving for the best flavor experience.

FAQs

Can I use frozen vegetables for this Winter Vegetable Salad with Roasted Butternut Squash Recipe?

It’s best to use fresh vegetables for roasting since frozen ones tend to release moisture that can make the salad watery and less crisp. However, if you’re in a pinch, you can thaw and pat dry frozen Brussels sprouts or butternut squash chunks before roasting to improve the texture.
How far ahead can I prepare this salad?

You can roast the veggies and cook the beets up to two days in advance and keep them refrigerated. Assemble and dress the salad right before serving to keep flavors and textures fresh and vibrant.
What if I don’t have balsamic vinegar for the glaze?

No worries! You can make a simple dressing from white balsamic vinegar mixed with a bit of olive oil and honey for sweetness. This keeps the salad bright and colorful without darkening it too much.
Can this salad be made vegan?

Absolutely! Just use maple syrup instead of honey in the glaze, and skip any cheese garnishes. The salad is delicious as is for vegan and vegetarian eaters alike.
Is this salad suitable for meal prep?

Yes! Because you can roast veggies and cook beets ahead, this salad is great for prepping in parts during the week and assembling fresh before eating.

Final Thoughts

This Winter Vegetable Salad with Roasted Butternut Squash Recipe has become one of my absolute favorites to make when the weather cools down. It’s just so satisfying—nutty, sweet, tangy, and full of character. I love sharing this with friends who often tell me it’s their new go-to for holiday dinners or even casual weeknight meals. You’ll enjoy how simple it feels to prepare yet how impressive it tastes. So grab your roasting pan and get ready to warm your kitchen and your heart with this one!