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Hearty Winter Vegetable Salad

A vibrant and nutritious winter salad featuring roasted butternut squash, Brussels sprouts, and beets that is perfect for meal prep or impressing guests.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 small butternut squash, peeled and diced
  • 2 cups Brussels sprouts, trimmed and halved
  • 2 medium-sized beets, roasted and sliced Can be roasted ahead of time
  • 1 cup baby spinach
  • 1/2 cup crumbled feta cheese Optional for a creamy touch
  • 1/4 cup chopped walnuts For added crunch
For the Dressing
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • A dash of maple syrup for sweetness Optional

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C).
  2. On a baking sheet, toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer.
Roasting
  1. Roast the veggies in the oven for about 20-25 minutes until crispy and caramelized.
  2. If not already roasted, wrap beets in foil and roast for about an hour, then cool, peel, and slice.
Dressing
  1. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and maple syrup.
Assembly
  1. In a large bowl, combine roasted butternut squash, Brussels sprouts, baby spinach, beet slices, feta, and walnuts.
  2. Drizzle the dressing over the salad and toss gently to mix.
Serving
  1. Serve the salad warm or at room temperature.

Notes

Want to save time? Roast extra veggies for quick salads throughout the week. Feel free to substitute ingredients for variety.