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Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets

A colorful and cozy winter salad made with roasted butternut squash, caramelized Brussels sprouts, sweet beets, toasted walnuts, creamy cheese, and a bright maple lemon vinaigrette.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Salad, Side Dish
Cuisine: American, Winter
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 2 cups butternut squash diced
  • 2 cups Brussels sprouts halved
  • 1.5 cups beets cooked and cubed
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika optional
Salad Base
  • 4 cups mixed greens
  • 0.5 cup walnuts toasted
  • 0.5 cup goat cheese or feta crumbled
  • 0.25 cup dried cranberries optional
Vinaigrette
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • salt and pepper to taste

Equipment

  • Baking sheet
  • Mixing bowls
  • Whisk
  • Knife and cutting board

Method
 

  1. Preheat oven to 425°F (220°C). Toss squash and Brussels sprouts with oil, salt, pepper, garlic powder, and smoked paprika.
  2. Spread vegetables on a baking sheet and roast for 20–25 minutes, flipping halfway.
  3. Toast walnuts in a skillet for 3–4 minutes.
  4. Whisk olive oil, lemon juice, maple syrup, Dijon, garlic, salt, and pepper to make the vinaigrette.
  5. Assemble salad with greens, roasted vegetables, beets, walnuts, cheese, and optional dried cranberries.
  6. Drizzle with vinaigrette and toss gently. Serve warm or room temperature.

Notes

For best results, keep the beets separate until assembling to avoid color bleeding.