Bright, colorful, and full of cozy fall flavors, this Winter Vegetable Salad brings roasted Brussels sprouts, sweet butternut squash, and earthy beets together in one delicious bowl. Tossed with crunchy toasted pecans and tangy dried cranberries, it’s the perfect festive side for Thanksgiving or any holiday dinner. Serve it warm or at room temperature—it’s guaranteed to steal the spotlight on your table.
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Perfect Holiday Salad
This Winter Vegetable Salad is a true celebration of seasonal produce and holiday comfort. The roasted Brussels sprouts turn crispy on the edges, while the butternut squash adds natural sweetness that balances perfectly with the beets’ earthy depth. Each bite is layered with crunch from toasted pecans and a burst of tart cranberries. Together, they create a salad that feels comforting yet bright, hearty yet refreshing. It pairs beautifully with roasted turkey, ham, or even a Vegan Stuffing Recipe for plant-based guests. Serve it as a side, or make it the star of a lighter holiday meal. Either way, it’s sure to bring color and joy to your Thanksgiving table.
Ingredients
You’ll need Brussels sprouts, butternut squash, and beets—the seasonal trio that makes this salad shine. Add pecans for crunch and dried cranberries for a tangy-sweet contrast. Toss it all together with a simple balsamic glaze or vinaigrette, and you’ll have a stunning, satisfying salad that’s both wholesome and full of flavor.
How to Make Winter Vegetable Salad
Creating this salad is simple and deeply rewarding. Start by preheating your oven to 375°F. Then roast the vegetables separately so each one cooks perfectly. While they roast, boil the beets and toast the pecans. Once everything is ready, combine the ingredients in a large bowl and drizzle with balsamic dressing. The contrast of warm vegetables, crunchy nuts, and chewy cranberries makes this salad a crowd favorite. If you want a little protein, add grilled chicken or chickpeas for an extra boost. The flavors blend beautifully whether served warm or at room temperature.
Roast Brussels Sprouts
Trim the Brussels sprouts and toss them in olive oil and salt. Roast at 375°F for 20–25 minutes, stirring halfway through. The edges should be golden and crisp while the centers stay tender. This brings out their natural sweetness and nutty aroma, making them the perfect base for the salad.
Roast Butternut Squash
Peel, seed, and cube the butternut squash. Toss with olive oil and salt, then roast on a separate baking sheet for 20–25 minutes at 375°F. The cubes should turn slightly caramelized and soft. Roasting separately keeps the texture just right and prevents overcrowding in the pan.
Cook Beets
Boil whole beets for about 30–40 minutes until soft when pierced with a fork. Let them cool, peel off the skins, and dice them into bite-sized cubes. Their color will stain a bit, but that’s part of the charm—it adds a stunning deep-red hue to the salad.
Toast Pecans
Spread pecan halves on a parchment-lined baking sheet. Toast them at 350°F for 5–10 minutes, checking often so they don’t burn. The aroma will tell you when they’re ready—warm, toasty, and irresistible. Let them cool slightly before tossing into the salad.
Assembly
To assemble your Winter Vegetable Salad, combine the roasted Brussels sprouts, butternut squash, and diced beets in a large serving bowl.Add the dried cranberries and toasted pecans. Drizzle with balsamic glaze or a simple mix of balsamic vinegar and olive oil. Toss gently to coat everything evenly. The mix of colors—golden, green, and ruby red—makes this salad visually stunning, and the flavors blend into a cozy, hearty bite every time.
Do You Serve It Warm or Cold?
This Winter Vegetable Salad tastes best when served warm or at room temperature. The warmth helps the balsamic dressing soak into the roasted vegetables, creating a richer flavor. However, it’s still delicious when cold, especially if you’re serving leftovers the next day.
Can You Make It Ahead?
Yes, and that’s what makes it perfect for busy holiday cooking. Prepare all ingredients ahead, but store everything except the pecans in the fridge for up to 2 days. When you’re ready to serve, reheat the vegetables slightly and then toss in the pecans to keep them crunchy. It’s a simple make-ahead side that still tastes freshly made.
How to Store and Reheat Winter Vegetable Salad
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, use the oven for a few minutes or microwave until just warm. Always add the toasted pecans after reheating so they stay crisp. This keeps the salad’s texture and flavor fresh.
Substitutions
You can easily make this Winter Vegetable Salad your own by swapping nuts or fruit for fun flavor variations. Swap pecans for walnuts or cashews if you like a different nutty flavor. Dried cranberries can be replaced with dried cherries or figs for a sweet twist. Want to switch things up? Try roasted sweet potatoes instead of butternut squash. The flavors still blend beautifully and stay true to the season.
Recipe Notes
To save time, roast the Brussels sprouts and butternut squash at the same time on separate sheets. This helps everything cook evenly without overcrowding. A high-quality balsamic vinegar or glaze makes a big difference in flavor, adding just the right amount of sweetness and tang. You can also top it with grilled chicken or chickpeas for protein. Serve this Winter Vegetable Salad alongside your Broccoli Cheese Casserole Holiday Recipe or Cheesy Root Vegetable Gratin Thanksgiving for a complete, cozy meal.
Related Recipes to Try
- Roasted Butternut Squash Salad Thanksgiving
- Vegan Stuffing Recipe
- Broccoli Cheese Casserole Holiday Recipe
- Cheesy Root Vegetable Gratin Thanksgiving
- Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
- Sweet Potato Casserole Recipe
Conclusion
This Winter Vegetable Salad is a vibrant, comforting side dish perfect for Thanksgiving or Christmas gatherings. The mix of roasted vegetables, sweet cranberries, and toasted pecans delivers the ideal balance of flavor and texture. It’s easy to prepare, adaptable, and looks absolutely stunning on any holiday table. For more inspiration, check out my cozy boards on Pinterest.
Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets
- Total Time: 1 hour
- Yield: 6 1x
Description
Roasted Brussels sprouts, sweet butternut squash, earthy beets, tart cranberries, and toasted pecans tossed with balsamic. Cozy, colorful, and perfect for Thanksgiving or any winter feast.
Ingredients
3 cups Brussels sprouts, trimmed
4 cups butternut squash, peeled, seeded, cubed
2 beets
2 cups pecan halves
1 cup dried cranberries
Olive oil, to coat
Kosher salt, to taste
Balsamic glaze or balsamic vinegar + olive oil, for dressing
Instructions
1. Preheat oven to 375°F.
2. Toss Brussels sprouts with olive oil and salt; spread on a parchment-lined sheet. Roast 20–25 minutes until tender and crisp on the edges.
3. Toss butternut squash with olive oil and salt; roast on a separate sheet 20–25 minutes until caramelized and soft.
4. Boil whole beets 30–40 minutes until fork-tender; cool, peel, and dice.
5. Toast pecans at 350°F on a parchment-lined sheet 5–10 minutes, checking often.
6. In a large bowl, combine roasted Brussels sprouts, butternut squash, diced beets, dried cranberries, and toasted pecans.
7. Drizzle with balsamic glaze or a simple balsamic vinegar + olive oil dressing; toss and serve warm or at room temperature.
Notes
Best served warm or at room temperature.
Make ahead: store everything except pecans up to 2 days; reheat vegetables, then add pecans before serving.
Swap pecans with walnuts or cashews; replace cranberries with dried cherries or figs.
Time-saver: roast Brussels sprouts and squash at the same time on separate sheets.
Add protein: grilled chicken or chickpeas.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Thanksgiving
- Method: Roasting; Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 526
