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–+ servings
Winter Vegetable Salad

Hearty Winter Vegetable Salad to Brighten Your Holidays

This Winter Vegetable Salad combines vibrant seasonal produce for a nutritious and colorful holiday side.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Brussels Sprouts Fresh, trimmed, and halved
  • 2 cups Butternut Squash Peeled, seeded, and cubed into 1-inch pieces
  • 2 cups Beets Pre-cooked is best
  • 1 cup Pecans Toast for flavor enhancement
  • 1/2 cup Dried Cranberries For tart sweetness
For the Dressing
  • 1/4 cup Balsamic Vinegar Classic dressing base
  • 2 tablespoons Honey or Brown Sugar To sweeten the dressing
  • 2 tablespoons Maple Syrup Fruity touch
  • 1 tablespoon Lime Juice Complementing the vegetables

Equipment

  • Oven
  • Baking Sheet
  • Pot
  • Mixing Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C).
  2. Toss trimmed Brussels sprouts with olive oil and salt, then roast for 20–25 minutes.
  3. Toss cubed butternut squash with olive oil and salt, then roast for 20–25 minutes.
  4. Cook the beets in boiling water for 30–40 minutes until soft, then cool, peel, and dice.
  5. Toast pecans on a baking sheet at 350°F (175°C) for 5–10 minutes until aromatic.
  6. Combine roasted Brussels sprouts, butternut squash, toasted pecans, and dried cranberries in a bowl.
  7. Add diced beets to the mixture, then toss with your preferred dressing before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 150mgPotassium: 500mgFiber: 6gSugar: 10gVitamin A: 12000IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

For a nut-free version, replace pecans with pumpkin seeds. Serve salad at room temperature for best flavor.

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