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Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets

Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets

A vibrant Winter Vegetable Salad featuring roasted butternut squash, Brussels sprouts, and beets, perfect for cozy meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 210 kcal

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • knife
  • cutting board

Ingredients
  

Vegetables

  • 2 cups Butternut Squash peeled and cubed
  • 2 cups Brussels Sprouts trimmed and halved
  • 2 cups Beets cooked and diced

Dressing

  • 1 tablespoon Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • 1 teaspoon Dijon Mustard
  • to taste Salt
  • to taste Pepper

Instructions
 

Preparation

  • Preheat the oven to 400°F (200°C).
  • Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
  • Roast in the oven for about 25-30 minutes until tender.
  • In a large bowl, combine roasted vegetables with cooked beets.
  • In a small bowl, whisk together balsamic vinegar, Dijon mustard, salt, and pepper; drizzle over salad.
  • Toss gently to combine and serve.

Notes

This salad can be served warm or cold and is great as a side dish or main course.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 35gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 200mgPotassium: 700mgFiber: 7gSugar: 8gVitamin A: 5000IUVitamin C: 60mgCalcium: 50mgIron: 1mg
Keyword Beets, Brussels Sprouts, butternut squash, healthy salad, vegetarian, Winter Vegetable Salad
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