Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets - Julia's Album

Oct 2022 from T on messenger

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prep Time

Step 2

20 minutes

Step 3

Preheat oven to 375 F. Line the baking sheet with parchment paper.

Step 4

Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half.

Step 5

In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.

Step 6

Place Brussels sprouts onto a parchment paper-lined baking sheet, cut side down, and roast in the oven at 375 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

Step 7

Preheat oven to 375 F. Line the baking sheet with parchment paper.

Step 8

In a medium bowl, combine cubed butternut squash (peeled and seeded), 2 tablespoons of olive oil, and salt, and toss to combine. Note For more tips and details on how to peel, cut, and roast whole butternut squash, check out this article How to Roast Butternut Squash.

Step 9

Spread butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking until softened.

Step 10

Note You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.

Step 11

Add 2 beets to a medium-size saucepan filled with water. Bring to boil. Boil the beets on medium heat, half-covered (allowing some heat to escape), for about 20 minutes. Remove from heat.

Step 12

Using a large spoon or a ladle, carefully remove beets from hot water. Let them cool. When completely cooled, peel the beets and then dice them into small cubes.

Step 13

Preheat the oven to 350 F. Line a baking sheet with parchment paper. Spread pecans in a single layer.

Step 14

Toast the pecans for about 5 to 10 minutes in the preheated oven at 350 F until they get darker in color.

Step 15

Note Pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterward.

Step 16

Combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar in a medium pan and cook it down, regularly stirring. The mixture should reduce by about half. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.

Step 17

In a large bowl, toss together roasted Brussels sprouts, roasted butternut squash, diced cooked beets, toasted pecans, and dried cranberries.

Step 18

Drizzle with the balsamic glaze.

Step 19

Notes

Step 20

Alternatives to the Balsamic glaze.

Step 21

While you can make the balsamic glaze as directed in the recipe above by cooking down the balsamic vinegar together with a small amount of honey or brown sugar until the mixture reduces by about half. Here are 2 other simple alternatives to the balsamic glaze

Step 22

Alternative # 1. Use High-Quality Aged Balsamic Vinegar Made in Italy

Step 23

Aged balsamic vinegar is often sold in specialized stores or sections of foreign foods at some grocery stores. High-quality Italian-made aged balsamic vinegar is usually expensive but it does not need cooking down. Just use it as is. And, you don't need to use much.

Step 24

Alternative # 2. Combine Balsamic Vinegar and Olive oil

Step 25

Combine ¼ cup of balsamic vinegar with 2 tablespoons of olive oil. Whisk until emulsified. Drizzle the salad with this mixture.