A Vibrant Winter Vegetable Salad with Roasted Roots and Greens

A hearty and nutritious salad featuring roasted winter vegetables tossed with a tangy vinaigrette and topped with toasted pecans and goat cheese.

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Prep Time 10

Cook Time 30

Total Time 40

Course Salad

Cuisine American

Servings servings

Calories 250 kcal

Equipment

Oven
baking sheet
mixing bowl

Ingredients

For the Salad

1 small butternut squash peeled and cubed
1 lb Brussels sprouts trimmed and halved
2 medium beets peeled and cubed
3 tablespoon olive oil divided
1 teaspoon salt
½ teaspoon black pepper
¼ cup pecans toasted
2 oz goat cheese crumbled
2 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
4 cups mixed greens

Instructions

Preheat oven to 400°F (200°C). Toss butternut squash, Brussels sprouts, and beets with 2 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
While vegetables roast, whisk together remaining 1 tablespoon olive oil, balsamic vinegar, Dijon mustard, and honey in a small bowl to make the vinaigrette.
Arrange mixed greens on a serving platter. Top with roasted vegetables, toasted pecans, and crumbled goat cheese. Drizzle with vinaigrette and serve immediately.

Notes

You can customize the seasonings to taste.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 400mgPotassium: 450mgFiber: 6gSugar: 8gVitamin A: 400IUVitamin C: 30mgCalcium: 80mgIron: 1.5mg

Keyword Greens, Hearty Salad, Nutritious Salad, Roasted Roots, Tangy Vinaigrette, Winter Vegetable Salad

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