Description
This Winter Vegetable Salad combines the earthy flavors of roasted Brussels sprouts, sweet butternut squash, and vibrant beets, topped with crunchy pecans and dried cranberries for a festive touch.
Ingredients
Brussels Sprouts
Butternut Squash
Beets
Pecans
Dried Cranberries
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet.
- Trim and halve the Brussels sprouts, then toss them in olive oil, salt, and pepper. Spread them out on the baking sheet.
- Peel and cube the butternut squash, then add it to the baking sheet with the Brussels sprouts.
- Roast the Brussels sprouts and butternut squash for about 25 minutes, or until golden and tender.
- While the vegetables are roasting, boil the beets until tender, about 20 minutes. Once cooked, let cool, then peel and slice them.
- In a separate pan, toast the pecans over medium heat until fragrant.
- Once the roasted vegetables have cooled slightly, combine the Brussels sprouts, butternut squash, sliced beets, toasted pecans, and soaked dried cranberries in a large bowl.
- Toss the salad gently to mix all the ingredients together before serving.
Notes
Soaking dried cranberries in boiling water helps to enhance their juiciness.
- Prep Time: 20
- Cook Time: 30
- Category: Salad
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Winter Vegetable Salad, Butternut Squash, Brussels Sprouts, Beets, Festive Salad