Description
A heartwarming winter salad featuring roasted butternut squash, Brussels sprouts, and earthy beets, drizzled with balsamic vinegar for a comforting meal.
Ingredients
Scale
- 1 small butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 2 cups beets, roasted and sliced
- 4 cups mixed greens (such as arugula or spinach)
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese (optional)
- 1/4 cup walnuts or pecans, toasted
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
- Roast for about 25-30 minutes until tender and lightly browned, stirring halfway through.
- Combine mixed greens, roasted butternut squash, Brussels sprouts, sliced beets, red onion, and nuts in a large bowl.
- Drizzle with balsamic vinegar and toss gently to combine.
- Top with feta cheese if desired, and serve immediately.
Notes
Can be made ahead by roasting the vegetables in advance. Keep leftovers in an airtight container in the fridge for up to 3 days. The flavors meld beautifully as they sit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg