Description
A hearty and colorful winter salad featuring roasted butternut squash, crispy Brussels sprouts, and earthy beets, perfect for warm gatherings.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 2 medium beets, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups mixed greens or baby spinach
- 1/4 cup walnuts, chopped (optional)
- 1/4 cup feta cheese, crumbled (optional)
- Balsamic vinaigrette for dressing
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash, halved Brussels sprouts, and diced beets with olive oil, salt, and pepper.
- Spread the vegetable mixture onto a baking sheet and roast for about 25-30 minutes, stirring halfway through.
- In a large salad bowl, combine mixed greens, roasted vegetables, and if desired, walnuts and feta cheese.
- Drizzle with balsamic vinaigrette and toss gently to combine.
- Serve immediately while warm.
Notes
Assemble close to serving time for best texture. Can be made ahead by roasting vegetables a day in advance.
- Prep Time: 15
- Cook Time: 30
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg