Description
A vibrant winter salad featuring roasted butternut squash, Brussels sprouts, and beets that warms both the belly and heart.
Ingredients
- 1 butternut squash, peeled and cubed
- 1 pound Brussels sprouts, trimmed and halved
- 2 medium-sized beets, roasted and diced
- 4 cups mixed salad greens
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- 1/4 cup feta cheese (optional)
- 1/4 cup walnuts or pecans (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
- In a large bowl, combine the mixed salad greens, roasted vegetables, and diced beets.
- Drizzle with balsamic vinegar, and toss gently to combine.
- If using, sprinkle with feta cheese and nuts before serving.
- Serve warm or at room temperature.
Notes
Roast the beets separately if you prefer a less earthy flavor mingling with the others. Pre-cooked beets can be used for quicker assembly.
