Description
A colorful, hearty Christmas vegetable salad with roasted Brussels sprouts, butternut squash, beets, toasted pecans, and cranberries — finished with your choice of maple-lime or balsamic dressing.
Ingredients
3 cups raw Brussels sprouts, halved
2 tablespoons olive oil
Salt to taste
4 cups cubed butternut squash, peeled and seeded
2 large beets, boiled and diced
2 cups pecan halves
1 cup dried cranberries
Instructions
1. Toss halved Brussels sprouts with olive oil and salt. Roast at 375°F for 20–25 minutes, flipping halfway through.
2. Toss cubed butternut squash with olive oil and salt. Roast at 375°F for 20–25 minutes until tender and golden.
3. Boil whole beets for 30–40 minutes until soft. Cool, peel, and dice.
4. Toast pecans at 350°F for 5–10 minutes on a parchment-lined sheet until fragrant.
5. Combine roasted Brussels sprouts, squash, pecans, and cranberries. Add diced beets last to reduce staining.
6. Add maple-lime or balsamic dressing just before serving.
Notes
Soak dried cranberries in hot water for 5 minutes to soften.
Add salad dressing just before serving for the best texture.
Roast Brussels sprouts and squash on separate pans to save time.
Cook beets a day ahead to prevent bleeding and ease prep.
Add protein like grilled chicken, fish, or chickpeas for a full meal.
Store up to 2 days in the fridge; add nuts before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Christmas Dinner Ideas
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1.5 cups)
- Calories: 526
- Sugar: 14g
- Sodium: 180mg
- Fat: 36g
- Saturated Fat: 3g
- Unsaturated Fat: 31g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 11g
- Protein: 7g
- Cholesterol: 0mg