Delicious Christmas Vegetable Salad with Brussels Sprouts

There’s something magical about the way roasted vegetables glow on a holiday table. The colors, the caramelized edges, the cozy warmth — all come together in this beautiful vegetable salad that feels both festive and comforting. It’s the kind of dish that makes even the simplest Christmas meal feel special.

A festive, colorful, and hearty vegetable salad perfect for your Christmas dinner table. This roasted vegetable salad combines Brussels sprouts, butternut squash, beets, toasted pecans, and dried cranberries for a rich mix of textures and flavors — all tied together with your choice of a maple-lime or balsamic dressing.

Why You’ll Love This Christmas Vegetable Salad

This Christmas vegetable salad hits every note — sweet, savory, and nutty all at once. The roasted Brussels sprouts bring crispness, the squash adds a buttery sweetness, and the beets give it that deep, earthy glow. It’s satisfying enough to stand on its own but also makes a perfect side dish. You can serve it warm, at room temperature, or even slightly chilled. It’s vegetarian, gluten-free, and high in fiber — plus, it’s easy to make ahead, which is always a blessing during the holidays.

Key Ingredients for a Festive Flavor

Brussels Sprouts

Roasted until crisp at the edges, they add a toasty flavor and a hearty bite that balances the sweetness of the other ingredients.

Butternut Squash

Tender, golden, and naturally sweet, butternut squash brings both color and comfort to every spoonful.

Beets

Earthy and vibrant, beets give the salad its jewel-like look — just dice them gently to keep their color from spreading too much.

Pecans

Lightly toasted pecans offer crunch and a hint of buttery warmth, tying the textures together beautifully.

Dried Cranberries

Their tangy sweetness cuts through the richness of the roasted vegetables, giving the dish balance and brightness.

Dressing Options for the Perfect Finish

Maple-Lime Dressing

Sweet and zesty, this simple mix of maple syrup and lime juice wakes up the roasted flavors without overpowering them.

Classic Balsamic Glaze

Deep and rich, made by simmering balsamic vinegar with honey or brown sugar until thick and glossy. It coats every ingredient with a gentle sweetness.

Simple Balsamic Vinaigrette

Just a splash of aged balsamic whisked with olive oil — light, elegant, and quick to make. Always add your dressing right before serving so the textures stay crisp and lively.

How to Make Christmas Vegetable Salad Step by Step

Roast the Brussels Sprouts

Toss halved Brussels sprouts with olive oil and salt. Roast at 375°F for 20–25 minutes, flipping halfway for even browning.

Roast the Butternut Squash

Cube, oil, and season the squash. Roast at 375°F for 20–25 minutes until golden and tender.

Cook the Beets

Boil whole beets with their skins on for 30–40 minutes until soft. Cool, peel, and dice once tender.

Toast the Pecans

Spread pecans on a parchment-lined sheet and toast at 350°F for 5–10 minutes, checking often. They should smell fragrant, not burnt.

Assemble the Salad

Combine roasted Brussels sprouts, squash, toasted pecans, and cranberries. Fold in diced beets last to minimize color bleeding. Toss lightly with your chosen dressing before serving.

Expert Tips for the Best Results

– Roast Brussels sprouts and squash on separate pans to save time.
– Soak cranberries in hot water for 5 minutes to soften.
– Cook beets a day ahead for easier prep.
– Add grilled chicken, fish, or chickpeas for a full meal.
– Toss in baby spinach or kale for more greens and texture.
If you like similar dishes, try garlic herb roasted vegetables for holiday meals for another crowd-pleasing side.

Serving Suggestions: Warm, Cold, or Room Temperature?

This salad tastes wonderful warm, right out of the oven, when the vegetables are still slightly crisp. It’s also perfect for buffet-style dinners because it holds its flavor at room temperature. As it sits, the flavors deepen and mingle, making it even more delicious.

Make-Ahead and Storage Tips

You can prepare and roast the vegetables up to two days in advance. Keep them in an airtight container without the pecans. Add the nuts and dressing just before serving to keep everything crisp. Reheat in the oven at 350°F for 15 minutes or warm gently in the microwave for 30 seconds.

Ingredient Substitutions and Variations

– Swap pecans for walnuts, cashews, or pumpkin seeds.
– Use dried cherries, figs, or blueberries instead of cranberries.
– Sweet potatoes make a great substitute for butternut squash.
Feel free to play with seasonal ingredients or mix in other roasted vegetables. For a bright, Mediterranean twist, try pairing it with lemon herb Mediterranean pasta salad for Christmas dinner.

Frequently Asked Questions

More Such Recipes

• Marinated roasted bell peppers as a festive side
• Zucchini and summer squash salad alternative
• Mediterranean roasted eggplant to serve with vegetable dishes
• Garlic Parmesan grilled corn on the cob as a warm holiday side
• Tomato cucumber mozzarella salad for fresh holiday balance

Conclusion

This vegetable salad is a simple, colorful, and nourishing centerpiece for any Christmas table. Its mix of roasted Brussels sprouts, butternut squash, and beets gives it depth, while pecans and cranberries add crunch and sweetness. Whether served warm or cool, it’s proof that festive food can be both wholesome and beautiful. For more inspiration, follow along on Pinterest or join our cooking family on Facebook.

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