Recipe Background
When you've reached your threshold for cheesy casseroles and hearty stews, you can always turn to this warm Winter Veggie Salad to get your veggie fix! This quick and easy bite combines the roasted veggie stars of the season with a sweet and tangy balsamic dressing that will have you feeling happy and healthy in no time! Feel good about what you're eating with this Winter Veggie Salad!
When you've reached your threshold for cheesy casseroles and hearty stews, you can always turn to this warm Winter Veggie Salad to get your veggie fix! This quick and easy bite combines the roasted veggie stars of the season with a sweet and tangy balsamic dressing that will have you feeling happy and healthy in no time! Feel good about what you're eating with this Winter Veggie Salad!
Ingredients
- 1 cup balsamic vinegar
- 1/4 cup honey
- 3 cups Brussels sprouts roasted and warm
- 4 cups butternut squash cubed and roasted, warm
- 2 beets diced and cooked, warm
- 2 cups pecan halves toasted
- 1 cup dried cranberries
Directions
- In a medium pan over medium-low heat, add the balsamic vinegar and the honey and heat, stirring regularly, until it has thickened and reduced by half.
- Transfer the pan from the heat and allow the balsamic-honey mixture to cool, about 10 minutes.
- In a large bowl, add the warm Brussels sprouts, the warm butternut squash, the warm beets, the toasted pecans, and the cranberries and toss to combine.
- Drizzle the balsamic glaze over the salad. Refrain from tossing.
- Serve.
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