Go Back
–+ servings

Winter Vegetable Salad

A vibrant and healthy winter vegetable salad featuring roasted butternut squash, Brussels sprouts, and beets. Topped with a tangy vinaigrette.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 1 cup Butternut Squash
  • 1 cup Brussels Sprouts halved
  • 1 cup Beets roasted and diced
  • 0.5 cup Cranberries dried
  • 0.25 cup Walnuts toasted

Instructions
 

Preparation Steps

  • Preheat oven to 400°F (200°C). Toss butternut squash, Brussels sprouts, and beets with olive oil, salt, and pepper.
  • Roast for 30-35 minutes, or until vegetables are tender.
  • In a large bowl, combine roasted vegetables, cranberries, and walnuts. Drizzle with your favorite vinaigrette and toss to coat.

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!