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Winter Vegetable Salad with Butternut Squash, Brussels Sprouts & Beet

A colorful and nourishing winter salad featuring roasted butternut squash, caramelized Brussels sprouts, beets, greens, nuts, and a bright maple-lemon dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Salad, Side Dish
Cuisine: American, Winter
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups butternut squash cubed
  • 2 cups Brussels sprouts halved
  • 1.5 cups beets cooked and sliced or cubed
  • 4 cups mixed greens
  • 0.5 cup feta cheese crumbled
  • 0.33 cup pecans or walnuts toasted
  • 2 tbsp olive oil for roasting vegetables
  • salt and pepper to taste
Dressing
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • salt and pepper to taste

Equipment

  • Baking sheet
  • Mixing bowls
  • Whisk
  • Sharp knife

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Toss butternut squash with olive oil, salt, and pepper; spread on a baking sheet.
  3. Toss Brussels sprouts with olive oil, salt, and pepper; arrange cut-side down.
  4. Roast vegetables for 20–25 minutes until caramelized.
  5. Slice or cube cooked beets.
  6. Whisk olive oil, lemon juice, maple syrup, Dijon, salt, and pepper to make dressing.
  7. Arrange greens in a bowl and top with roasted vegetables and beets.
  8. Add nuts and feta, then drizzle with dressing.
  9. Toss gently before serving.

Notes

For meal prep, store dressing separately to keep greens crisp.