Description
Roasted Vegetable Winter Salad is a warm and hearty salad featuring tender, caramelized butternut squash, Brussels sprouts, and red onion, combined with fresh mixed greens, dried cranberries, and toasted walnuts. This colorful and nutritious salad is finished with a light balsamic vinaigrette, making it a perfect comforting dish for colder months.
Ingredients
Roasted Vegetables
- 2 cups butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad Mix
- 4 cups mixed greens
- 1/4 cup dried cranberries
- 1/4 cup toasted walnuts
Dressing
- 2 tablespoons balsamic vinaigrette
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare vegetables: Arrange the cubed butternut squash, halved Brussels sprouts, and sliced red onion evenly on a baking sheet.
- Season and oil: Drizzle the vegetables with olive oil, then season with salt and black pepper to enhance flavor.
- Roast vegetables: Roast in the oven for 25 to 30 minutes, or until vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
- Assemble salad: In a large bowl, add the mixed greens, then top with the warm roasted vegetables, dried cranberries, and toasted walnuts.
- Add dressing and toss: Drizzle the balsamic vinaigrette over the salad and toss lightly to combine all ingredients just before serving.
Notes
- You can add crumbled feta or goat cheese for an extra burst of flavor and creaminess.
- For added protein, consider including grilled chicken or chickpeas.
- Use fresh seasonal vegetables as preferred or available for variation.
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant before adding to the salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
