Warm salads don’t get enough credit. There, I said it. Especially in the fall and winter, a warm salad can truly be just what the doctor ordered. Somewhere between cozy side dish and full meal, they do what cold salads can’t…invite you in. This one, with fresh roasted beets, brussels, and butternut squash, feels like fall laid out on a baking sheet. The ingredients caramelize, crisp, and soften at the same time, so by the time everything comes out of the oven, you’ve got texture and color doing all the work for you. And I mean that color?? Jewel toned perfection in my book.
The balsamic rosemary glaze is equal parts vinaigrette and syrup by the time you are adding it to the top of everything. But, in a good way, it clings to the vegetables instead of just staying sitting on top. The maple syrup rounds the vinegar’s sharpness, dijon mustard keeps it bright, and rosemary makes it smell like you spent more time on dinner than you did. And we thank the oven once more for its continued service to making our lives easier with that.
This is the kind of recipe that makes sense when you want something nourishing but not heavy. It holds up well at room temperature, so you can roast everything earlier in the day and glaze it right before eating. It’s easy to scale up for a dinner table [think: this jewel toned goodness at your Thanksgivings or holiday spread], but simple enough for a regular smegular lunch.
If you have leftovers by the way, they’re even better cold the next day; the flavors settle into each other, and the glaze keeps everything from drying out. Add a scoop of lentils or chickpeas if you want extra protein, or serve it as-is with a few greens underneath even. Truly, however you enjoy this just know you will be asked for the recipe.
Roasted Beet, Brussels, and Butternut Salad with Balsamic Rosemary Glaze
Equipment
- Baking sheet
- Parchment paper
- Sharp knife and cutting board
- Small saucepan or skillet
- Whisk
- Mixing bowl
Ingredients
For the Salad:
- 2 medium beets peeled and cut into 1-inch cubes
- 2 cups Brussels sprouts trimmed and halved
- 2 cups butternut squash peeled and cubed
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup pecans
- ⅓ cup dried cranberries
- Optional: a handful of baby kale or arugula for serving
For the Glaze:
- ¼ cup balsamic vinegar
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp finely chopped fresh rosemary
- Pinch of salt and pepper
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prep the vegetables. Toss the cubed beets, Brussels sprouts, and butternut squash with olive oil, salt, and pepper until evenly coated.
- Roast. Spread the veggies in a single layer and roast for 30–35 minutes, stirring once halfway through, until tender and caramelized at the edges.
- Toast the pecans. In the last 5 minutes of roasting, add the pecans to one side of the baking sheet to toast lightly.
- Make the glaze. While the vegetables roast, combine balsamic vinegar, maple syrup, olive oil, Dijon mustard, rosemary, salt, and pepper in a small saucepan. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened. Remove from heat.
- Assemble. In a large bowl, toss the roasted vegetables and pecans with the dried cranberries. Drizzle over the warm balsamic rosemary glaze and toss gently to coat.
- Serve. Serve warm as is or over a bed of baby kale or arugula. Garnish with extra rosemary if desired.