Description
Roasted to caramelized perfection, winter vegetables release their sweet earthiness as they’re tossed with crisp spinach, toasted pecans, and bright cranberries. A warm salad that celebrates seasonal flavors.
Ingredients
- 2 lbs carrots
- 1 lb Brussels sprouts
- 1 lb butternut squash
- 1 medium red onion
- 2 cups baby spinach
- 1/2 cup pecans
- 1/4 cup dried cranberries
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and slice the carrots, trim and halve the Brussels sprouts, peel and cube the butternut squash, and cut the red onion into wedges.
- Toss the carrots, Brussels sprouts, butternut squash, and red onion with 1 tbsp olive oil, salt, and black pepper on a baking sheet.
- Roast the vegetables for 25–30 minutes, turning halfway through, until tender and slightly caramelized.
- While the vegetables roast, toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant.
- In a small bowl, whisk together the remaining 1 tbsp olive oil and the balsamic vinegar.
- In a large serving bowl, combine the roasted vegetables, baby spinach, toasted pecans, and dried cranberries.
- Drizzle the dressing over the salad and toss gently to coat. Serve warm or at room temperature.
Notes
- You can substitute walnuts or almonds for the pecans.
- Add a sprinkle of goat cheese or feta for extra creaminess.
- Leftovers keep well in the refrigerator for up to 2 days.
- For extra flavor, add a pinch of smoked paprika to the roasting vegetables.