Taste of the Ozarks: Roasted Winter Vegetables Salad

Published: Jan. 9, 2020 at 11:36 AM CST
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Here’s a great, hearty, roasted vegetable salad for winter.

Roasted Winter Vegetables Salad


32 ounces Cubed Butternut Squash, (approx 3/4" thick)

16 ounces Brussels Sprouts, (trimmed & halved)

2 Tablespoons Olive or Avocado Oil

1 Cup Raw Pecans

4-5 Mandarin Oranges, (peeled & Segmented)

1/2 Cup Pomegranate Seeds


1/4 Cup Olive or Avocado Oil

1 Tablespoon Balsamic Vinegar

1/2 teaspoon Sea Salt

1/4 teaspoon Fresh Cracked Pepper

1/2 teaspoon Stone Ground Mustard

1 teaspoon Maple Syrup, (omit for Whole30 compliant)



Preheat oven to 425ºF

Toss squash and brussels sprouts in oil. Transfer to lightly oiled rimmed baking sheet. Roast for 35-40 minutes or until browned and tender (gently flip once while roasting). Add the pecans during the last 2-3 minutes.

Let cool then stir in oranges and pomegranate seeds.

Toss with dressing. Salt and pepper to taste.


Mix all dressing ingredients. Whisk until fully combined.

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