Description
A warm, festive salad featuring roasted butternut squash, Brussels sprouts, and vibrant beets, perfect for winter gatherings.
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, making sure they are evenly coated.
- Roast in the oven for about 25-30 minutes, or until tender and lightly browned, stirring halfway through for even cooking.
- Combine the mixed greens, roasted butternut squash, Brussels sprouts, sliced beets, red onion, and your choice of nuts in a large bowl.
- Drizzle with balsamic vinegar and toss gently to combine, letting the flavors meld beautifully.
- Top with feta cheese if desired, and serve immediately for a warm, comforting meal.
Notes
Make ahead by roasting vegetables in advance and assemble just before serving. Leftovers should be stored in an airtight container and enjoyed within three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg