This hearty roasted harvest salad is the perfect cold weather dish to serve alongside your main course! It’s packed with delicious roasted vegetables and topped with a flavorful vinaigrette!

I don’t know about you, but I am longing for warmer weather and the arrival of spring. But since we aren’t quite there yet, I wanted to share this hearty roasted harvest salad. Now I know the idea of a salad during winter doesn’t always sound appealing because when it’s cold all we want is something warm. But the roasted Brussels sprouts and butternut squash really “winterize” this salad and make it filling. And not only is it healthy and delicious, but I love the color it brings to the table during these gloomy winter days.

roasted harvest salad with brussel sprouts

The real star of this recipe is the perfectly roasted Brussels sprouts. Here are the two secrets to perfectly roasted Brussels sprouts: be sure to use plenty of olive oil and don’t overcrowd the pan. These also apply to the butternut squash, and could probably be applied to any roasted vegetables you make. If you can’t find a butternut squash, sweet potato is a great alternative for any roasted veggie salad. I recommend displaying this dish in organized rows like I did before mixing it all together. It makes the presentation that much more impressive!

Hearty Harvest Salad

This salad is packed full of delicious fall flavors.

Course Salad

Ingredients

1 lb butternut squash cubed; can substitute with sweet potato
1-2 lbs brussels sprouts halved
1 bag spring greens
1/2 apple or pear cubed
1/4 cup craisins
1/4 cup feta, blue cheese crumbles, or gorgonzola
1/4 cup pecans can quickly glaze in brown sugar over the stove if you like a pop of sweetness

Vinaigrette Dressing:

2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tbsp maple syrup
1 tbsp dijon mustard
salt and pepper to taste

Instructions

Preheat the oven to 400. Toss the brussels sprouts and butternut squash separately with 2 tablespoons of olive oil, salt, and pepper. Pour them on a sheet pan and roast for 35-40 minutes, until crisp on the outside and tender on the inside. Set aside to cool.
While veggies are cooking, chop the apples or pears and prepare the vinaigrette.
To make the vinaigrette, combine all ingredients in a container with a lid and shake.
Prepare salad by topping the spring greens mix with roasted veggies, apples or pears, craisins, pecan pieces, and cheese. I like to display mine in organized rows for presentation. Pour dressings over the top of the salad and toss to combine.

You know I love making healthy dishes and for a while was living a keto lifestyle. I know a lot of us are trying to continue on with our healthy habits and this is a great option. If you’re interested in more healthy recipes or in trying a keto lifestyle, check out my post on that! And please, let me know if you make this roasted veggie salad!