Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets – A Cozy, Colorful, Nutrient-Rich Seasonal Dish
Winter cooking is often all about warmth and comfort — roasted vegetables, golden caramelization, deep colors, and nourishing ingredients that feel grounding during the colder months. This Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets captures that entire seasonal mood in one beautiful bowl. It’s hearty enough to be a full lunch or light dinner, bright enough to lift the darkest evenings, and versatile enough for holiday tables, meal prep, or everyday eating.
With its mix of roasted squash, crisp Brussels sprouts, sweet earthy beets, leafy greens, crunchy walnuts, and tangy cheese, this salad has balance in every bite. A simple lemon-maple-Dijon vinaigrette adds brightness and ties everything together without weighing the dish down. The result is a salad that tastes fresh but still deeply cozy.
Whether you’re trying to eat more vegetables, serve a vibrant seasonal dish during winter, or create a wholesome recipe that feels satisfying without being heavy, this winter vegetable salad is everything you want on a cold day.
Why This Winter Salad Works Perfectly
1. Roasted vegetables = flavor explosion
Roasting intensifies natural sweetness and brings out deep, caramelized edges.
2. Great balance of textures
Soft squash, crunchy walnuts, crisp greens, and creamy cheese all in one bowl.
3. Perfect as a main dish or a side
Serve it with chicken, salmon, soup, or crusty bread — or enjoy it all on its own.
4. Customizable
Add grain, change greens, or swap nuts — you can tailor it to your winter pantry.
5. Meal prep friendly
Roast the vegetables ahead of time and assemble throughout the week.
Ingredients for Winter Vegetable Salad
Roasted Vegetables
- 2 cups butternut squash, diced
- 2 cups Brussels sprouts, halved
- 1 ½ cups cooked beets, cubed (roasted or steamed)
- 2 tbsp olive oil
- Salt & pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika (optional)
Salad Base
- 4 cups mixed greens (spinach, arugula, or spring mix)
- ½ cup walnuts, chopped and toasted
- ½ cup goat cheese or feta, crumbled
- ¼ cup dried cranberries or cherries (optional)
Vinaigrette
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt & pepper to taste
Instructions
1. Prepare and Roast the Vegetables
Preheat oven to 425°F (220°C). Toss butternut squash and Brussels sprouts with olive oil, salt, pepper, garlic powder, and smoked paprika. Spread evenly on a sheet pan. Roast 20–25 minutes, flipping halfway, until caramelized and tender. Add cubed beets afterward (they’re already cooked).
2. Toast the Walnuts
Place nuts in a skillet over low heat for 3–4 minutes until fragrant. Remove from heat.
3. Make the Dressing
Whisk olive oil, lemon juice, maple syrup, Dijon, garlic, salt, and pepper until emulsified.
4. Assemble the Salad
In a large bowl, layer mixed greens, roasted vegetables, toasted walnuts, cheese, and optional dried cranberries.
5. Add Dressing
Drizzle vinaigrette over the top and toss gently.
6. Serve Warm or Room Temperature
This salad tastes incredible fresh from the oven or slightly cooled.
Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Toss squash and Brussels sprouts with oil, salt, pepper, garlic powder, and smoked paprika.
- Spread vegetables on a baking sheet and roast for 20–25 minutes, flipping halfway.
- Toast walnuts in a skillet for 3–4 minutes.
- Whisk olive oil, lemon juice, maple syrup, Dijon, garlic, salt, and pepper to make the vinaigrette.
- Assemble salad with greens, roasted vegetables, beets, walnuts, cheese, and optional dried cranberries.
- Drizzle with vinaigrette and toss gently. Serve warm or room temperature.
Notes
Tips for the Best Winter Vegetable Salad
1. Roast at high heat
425°F ensures caramelization without steaming.
2. Keep beets separate until serving
They can stain other vegetables if mixed too early.
3. Choose creamy cheese
Goat cheese or feta adds tang and balances roasted sweetness.
4. Add dressing just before serving
Keeps greens crisp.
5. Cube vegetables evenly
Ensures even cooking and perfect texture.
Delicious Variations
1. Add a grain
Farro, quinoa, couscous, or barley makes it more filling.
2. Swap walnuts
Use pecans, almonds, or pumpkin seeds.
3. Make it vegan
Use maple syrup dressing + omit cheese or use a dairy-free option.
4. Add protein
Grilled chicken, roasted salmon, baked tofu, or chickpeas.
5. Holiday version
Add pomegranate seeds for sparkle and flavor.
Serving Suggestions
- Serve with roasted chicken or fish
- Add crusty bread with herb butter
- Pair with a creamy soup like butternut squash or tomato basil
- Serve as a holiday table side dish
- Make as a meal-prep bowl with grains and nuts
Storage
- Vegetables: 3–4 days refrigerated
- Greens: Store separately
- Dressing: Up to 1 week
- Assembled salad: Best eaten same day
