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    Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets

    By Julia | Updated: Dec 02, 2024 | Published: Dec 16, 2020 | 117 Comments

    399.0K shares
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    This post may contain affiliate links. For more information, please see our affiliate policy.

    Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets is a great recipe for a cold Winter night! It's also a festive side dish for the holiday menu, such as Thanksgiving and Christmas. This recipe is healthy, vegetarian, gluten-free, and packed with fiber!

    Winter Roasted Vegetable Salad with Butternut Squash, Brussels Sprouts, Beets, Pecans, and Dried Cranberries

     

    Winter Vegetable Salad

    Since this is a winter vegetable salad, it is not packed with leafy greens, such as spinach, arugula, or kale, as you would normally expect in the Spring or Summer.   Instead, the recipe features roasted winter root vegetables, such as butternut squash and beets, and leaf vegetables such as Brussels sprouts.

    The vegetables are tossed with toasted pecans and dried cranberries and then coated with Balsamic based dressing creating the ultimate Winter salad.  My other winter favorites are butternut squash and spinach salad and winter fruit salad with maple-lime dressing.

    Perfect Holiday Salad

    • Colorful ingredients. This winter vegetable salad is bursting with colors, flavors, and seasonal ingredients making it a perfect side dish for the holidays.  The crispy and crunchy salad will add vibrancy to your holiday menu. Dried cranberries provide a sweet contrast to the savory Brussels Sprouts and roasted butternut squash. Toasted pecans add a bit of crunch.
    • An interesting addition to the traditional holiday menu.  This salad is also unique enough that it will make your holiday menu that much more interesting.  It's a perfect addition to traditional Thanksgiving recipes, such as green beans, potatoes, and stuffing. It is also a unique side dish to serve with Christmas main courses, such as ham or prime rib.
    • Add beets to your holiday menu.  If you enjoy beets and have been thinking about how to incorporate them into your holiday dinner, this is the perfect recipe! If you don't like beets, try this salad and you might change your mind!  In this recipe, you can use either boiled beets or roasted beets.

    Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets

    Salad Ingredients

    You only need 5 ingredients for this simple salad:

    • Brussels Sprouts. Roasted Brussels sprouts taste great when combined with all the classic Autumn ingredients, such as butternut squash, pecans, and dried cranberries!
    • Butternut Squash. Butternut squash provides a subtly sweet contrast to the savory flavor of roasted Brussels Sprouts and beets.
    • Beets. Beets are one of my most favorite ingredients. In this recipe, I went an easy route and just boiled fresh beets until they were cooked. You can also use roasted beets.
    • Pecans. Toasted pecans add a festive look and holiday vibes to this winter vegetable salad. They also provide healthy fats, protein, and are a good source of calcium, magnesium, and potassium. Adding pecans will make any dish a perfect recipe for Thanksgiving or Christmas, and this salad is no exception!
    • Dried Cranberries. Add another colorful and festive ingredient, dried cranberries, to this winter vegetable salad. They provide a perfectly balanced sweetness to the rest of the ingredients. Tip: Soak dried cranberries in boiling water for 5 minutes to plump them up and make the juicer.

    Winter Roasted Vegetable Salad with Butternut Squash, Brussels Sprouts, Beets, Pecans, and Dried Cranberries

    Salad Dressing

    While this recipe is good as is, without any dressing, here are 3 simple options to add flavor to the winter vegetable salad.

    Option 1. Balsamic Glaze.

    • Make the balsamic glaze by cooking down the balsamic vinegar together with a small amount of honey or brown sugar until the mixture reduces by about half.
    • For example, combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar and cook it down.
    • Consistency should be thick enough to coat the back of the spoon but should not be overly thick.

    Option 2. High-Quality Aged Balsamic Vinegar Made in Italy

    • Aged balsamic vinegar is often sold in specialized stores or sections of foreign foods at some grocery stores.
    • High-quality Italian-made aged balsamic vinegar is usually expensive but it does not need cooking down.
    • Just use it as is. And, you don't need to use much.

    Option 3. Balsamic Vinegar and Olive Oil.

    • Combine ¼ cup of balsamic vinegar with 2 tablespoons of olive oil.
    • Whisk until emulsified.
    • Drizzle over the salad.
    • Note: For the salad dressing, use high-quality extra virgin olive oil that is labeled as to be used in salads and not for high heat cooking.

    How to Make Winter Vegetable Salad

    Making this salad involves basic steps, such as roasting the veggies, toasting the pecans, and tossing everything together with a simple balsamic glaze or dressing.

    Roast Brussels Sprouts

    • Toss Brussels sprouts in olive oil and salt.
    • Roast in the preheated oven at 375 F for about 20 minutes.

    Roast Butternut Squash

    • Use cubed butternut squash.  For more details, see how to peel, seed, cube, and roast Butternut Squash.
    • Toss cubed butternut squash (peeled and seeded) in olive oil and salt.
    • Roast in the preheated oven at 375 F for about 20 minutes.

    Cook Beets

    • Boil fresh beets (with the peel on) in the water until they are soft. That usually means boiling the beets for about 20-30 minutes in boiling water.
    • Let them cool completely. Peel and dice into small cubes.

    Toast Pecans

    • Toast pecans on a parchment paper-lined baking sheet for about 5 or 10 minutes in the preheated oven at 350 F until they get darker in color.
    • Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterward.

    Assembly

    • In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, boiled and diced beets, dried cranberries, and lightly toasted pecans.
    • Add salad dressing.  You have 3 options. Option 1. Drizzle with balsamic glaze. Option 2. Drizzle with high quality aged balsamic vinegar made in Italy. Option 3. Or, toss with balsamic vinegar + olive oil.

    Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, Beets, Pecans, and Dried Cranberries

    Do You Serve It Warm or Cold?

    This dish is best to be served warm, hot, or at room temperature.  It tastes the best when served immediately after making it.

    Can You Make it Ahead?

    • Combine all the salad ingredients (except pecans) in a large airtight container: roasted butternut squash, roasted Brussels sprouts, cooked diced beets, and dried cranberries.  Keep refrigerated for up to 2 days, until ready to serve.
    • When ready to serve, reheat the salad in the oven on a parchment paper-lined baking sheet.  Add toasted pecans last, right before serving.  Drizzle with the salad dressing of your choice.
    • Note: if you plan to make this a day or two ahead, don’t add nuts. Add nuts only when ready to serve (to make sure they are crunchy).

    How to Store and Reheat Winter Vegetable Salad

    • Store refrigerated. Store this salad refrigerated in an airtight container for up to 2 days. Don't add nuts. Add pecans only right before serving to ensure they are not soggy.
    • Reheat the salad in the oven. Reheat this dish in a shallow pan, such as a sheet pan or a sheet cake pan lined with parchment paper. Spread the ingredients on a parchment paper-lined sheet pan. Reheat for about 15 minutes in the preheated oven at 350 F. Add toasted pecans last, only when ready to serve.
    • Reheat in a microwave oven. Microwave briefly for about 30 seconds until the salad is warm or is brought to room temperature.

    Substitutions

    • Nuts. Use walnuts, cashews, pumpkin seeds, or pine nuts instead of pecans. If you can find candied pecans or candied walnuts - those would work great, too!
    • Dried Fruit. Don't have or don't want to use dried cranberries? The best substitutions would be dried cherries, chopped up dried figs, dried blueberries.
    • Butternut Squash. You can easily use roasted sweet potatoes instead of roasted butternut squash.

    Recipe Notes

    • To save time, roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.
    • Boil beets in advance as they will take time to cool off before you can peel and dice them. Or, at the very least, boil them at the same time as you roast the veggies.
    • Soak dried cranberries briefly in hot water to plump them up.  It will make them juicier and softer.
    • Toasting pecans really takes them to the next level, so don't skip that step. However, be careful not to burn these expensive nuts. Toast pecans on a parchment paper-lined baking sheet for about 5 or 10 minutes in the preheated oven at 350 F until they get darker in color. Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterward.
    • Use high-quality aged Balsamic vinegar made in Italy as a salad dressing.
    • Add protein. While this winter vegetable salad is good as is, you can make it a complete meal by adding protein, such as grilled chicken, roasted pork, or cooked bacon. You can also add grilled or baked fish, such as salmon, trout, or halibut.   For vegetarian options, add chickpeas or other beans.
    • Add salad greens. If you prefer to make it look more like a regular salad, mix in regular salad greens, such as spinach, arugula, or kale.

    Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, Beets, Pecans, and Cranberries

    Other Holiday Side Dishes

    If you enjoy holiday ingredients, such as butternut squash, Brussels sprouts, green beans, and peas, take a look at these recipes.  All side dishes below make a perfect addition to the Thanksgiving or Christmas menu. They are easy to make, look festive, and taste delicious!

    • Roasted Brussels Sprouts with Maple Butternut Squash, Pecans, and Cranberries
    • Brussels Sprouts with Bacon, Pecans, and Cranberries
    • Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate Seeds
    • Garlic and Bacon Green Beans
    • Creamy and Crunchy Salad with Peas, Bacon, and Pecans
    • Asiago Cheese Roasted Brussels Sprouts

    Other Winter Salads

    • Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate Seeds and Poppy Seed Honey-Lime Dressing
    • Winter Fruit Salad with Maple-Lime Dressing.

    Main Courses that pair well with Winter Vegetable Salad

    I recommend that you try one of these main courses recipes for your holiday dinner, especially the duck:

    • Roast Duck
    • Duck Breast with Cranberry Sauce
    • Lamb Chops with Cranberry Balsamic Reduction
    • Roasted Cornish Hen
    Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets
    4.62 from 523 votes

    Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets

    Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets is a great recipe for a cold Winter night! It's also a perfect and festive side dish for the holidays, such as Thanksgiving and Christmas. This recipe is healthy, vegetarian, gluten-free, and packed with fiber!
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr
    Course Salad, Side Dish
    Cuisine American
    Servings 6 people
    Calories per serving 526 kcal
    Author: Julia

    Ingredients

    Roasted Brussels Sprouts

    • 3 cups Brussels sprouts (raw, ends trimmed, yellow leaves removed)
    • 2 tablespoons olive oil
    • salt to taste

    Roasted Butternut Squash

    • 4 cups butternut squash  (uncooked, peeled, seeded, and cubed into 1-inch cubes)
    • 2 tablespoons olive oil
    • salt to taste

    Other Salad Ingredients

    • 2 beets
    • 2 cups pecan halves
    • 1 cup dried cranberries

    Balsamic Glaze

    • 1 cup balsamic vinegar
    • ¼ cup honey or brown sugar
    US Customary - Metric
    Prevent your screen from going dark

    Instructions 

    How to Roast Brussels Sprouts

    • Preheat oven to 375 F.  Line the baking sheet with parchment paper.
    • Trim ends of Brussels sprouts and remove yellow leaves.  Slice all Brussels sprouts in half. 
    • In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. 
    • Place Brussels sprouts onto a parchment paper-lined baking sheet, cut side down, and roast in the oven at 375 F for about 20-25 minutes. Roast them longer if you'd like a softer texture. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

    How to Roast Butternut Squash

    • Preheat oven to 375 F. Line the baking sheet with parchment paper.
    • In a medium bowl, combine cubed butternut squash (peeled and seeded), 2 tablespoons of olive oil, and salt, and toss to combine. Note: For more tips and details on how to peel, cut, and roast whole butternut squash, check out this article: How to Roast Butternut Squash.
    • Spread butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking until softened.
    • Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.

    How to Cook Beets

    • Add 2 beets to a medium-sized saucepan filled with water. Bring to a boil. Boil the beets on medium heat, half-covered (allowing some heat to escape), for about 30 or 40 minutes until soft (depending on the size of the beets). Remove from heat.
    • Using a large spoon or a ladle, carefully remove beets from hot water. Let them cool. When completely cooled, peel the beets and then dice them into small cubes.

    How to Toast Pecans

    • Preheat the oven to 350 F. Line a baking sheet with parchment paper. Spread pecans in a single layer.
    • Toast the pecans for about 5 to 10 minutes in the preheated oven at 350 F until they get darker in color.  
    • Note: Pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterward. 

    Balsamic Glaze

    • Combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar in a medium pan and cook it down, regularly stirring. The mixture should reduce by about half. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.

    Assembly

    • In a large bowl, toss together roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Add diced cooked beets last, otherwise they will color the salad dark red color.
    • Drizzle with the balsamic glaze without mixing it with the salad.
    • IMPORTANT NOTE: If making this salad ahead, drizzle the balsamic glaze only right before serving, for presentation purposes. Otherwise, the salad might look dark and not as colorful.

    Notes

    Alternatives to the Balsamic glaze.  
    While you can make the balsamic glaze as directed in the recipe above by cooking down the balsamic vinegar together with a small amount of honey or brown sugar until the mixture reduces by about half.   Here are 2 other simple alternatives to the balsamic glaze:
    Alternative # 1.  Use White Balsamic Vinegar to make the glaze
    Using regular balsamic vinegar will darken the salad, but using white balsamic vinegar (simmered with honey until reduced by half) will preserve the salad’s original vibrant colors!
    Alternative # 2.  Use High-Quality Aged Balsamic Vinegar Made in Italy
    Aged balsamic vinegar is often sold in specialized stores or sections of foreign foods at some grocery stores. High-quality Italian-made aged balsamic vinegar is usually expensive but it does not need cooking down. Just use it as is. And, you don't need to use much.
    Alternative # 3.  Combine Balsamic Vinegar and Olive oil
    Combine ¼ cup of balsamic vinegar with 2 tablespoons of olive oil.  Whisk until emulsified.  Drizzle the salad with this mixture. 

    LOOKING FOR MORE THANKSGIVING SIDE DISHES?

    • I have created a comprehensive recipe collection of 60 Thanksgiving side dishes conveniently categorized by ingredient: Green Beans, Butternut Squash, Sweet Potatoes, Brussels Sprouts, Potatoes, Acorn Squash, Spaghetti Squash, Asparagus, Broccoli, etc. It's a great resource to browse through for a last moment holiday inspiration! This side dishes will also work great for Christmas and New Year's Eve.

    LOOKING FOR A COMPLETE THANKSGIVING MENU?

    • Be sure to check out my 50 Best Thanksgiving Recipes (The Complete Holiday Menu) - it includes everything: Fall-inspired holiday appetizers, side dishes, salads, main courses, pasta recipes, desserts, and even breakfast. This holiday menu features proven, tried, and true Thanksgiving dishes that have been reader favorites for years (I've been publishing recipes since 2012).

    Nutrition

    Nutrition Information
    Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets
    Amount per Serving
    Calories
    526
    % Daily Value*
    Fat
     
    34
    g
    52
    %
    Saturated Fat
     
    3
    g
    19
    %
    Sodium
     
    47
    mg
    2
    %
    Potassium
     
    787
    mg
    22
    %
    Carbohydrates
     
    58
    g
    19
    %
    Fiber
     
    9
    g
    38
    %
    Sugar
     
    37
    g
    41
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    10281
    IU
    206
    %
    Vitamin C
     
    59
    mg
    72
    %
    Calcium
     
    104
    mg
    10
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword buternut squash, Christmas Brussels sprouts, christmas salad, roasted brussels sprouts, Thanksgiving Brussels sprouts, thanksgiving salad, winter vegetable salad
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    Comments

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      Recipe Rating




    1. Joan Stefanovits

      November 28, 2024 at 4:45 pm

      I made this for Thanksgiving today it was not good at all. One cup of Balsamic Vinegar way too much and it overwhelmed the taste and it was so dark and the taste was not something I like. I will not make this again. I did everything correctly.

      Reply
      • Julia

        December 02, 2024 at 8:44 pm

        Hi Joan, I am so sorry to hear that! Did you reduce that 1 cup of balsamic vinegar to 1/2 cup by simmering it down with the honey? You're not supposed to use the whole 1 cup of balsamic vinegar - you should reduce it in half by boiling it down.

        Also, you can try using white balsamic vinegar instead - it will not color the salad dark.

        Reply
    2. Foroneaudience

      November 26, 2024 at 8:12 am

      I'm assuming this is served warm?

      Reply
      • Julia

        December 02, 2024 at 9:12 pm

        Yes, serve this warm or at room temperature!

        Reply
    3. Cheryl Moniz

      October 31, 2024 at 11:10 pm

      This recipe sounds great…until boiling the beets! Roasting the beets the same way as the other veggies brings out their natural sweetness. They may take a little longer, but so worth it!

      Reply
      • Lynne Roe

        November 05, 2024 at 7:16 pm

        I agree absolutely. Boiling beets would be fine for some salad applications, but when the other vegetables are getting roasted, it makes no sense to not roast the beets as well.

        Reply
        • Julia

          November 09, 2024 at 11:27 pm

          You’re right! Roasted beets would be amazing in this salad. I just find that boiling them is a quicker and cleaner method for me.

          Reply
      • Julia

        November 10, 2024 at 12:14 am

        Yes, roasted beets are so good!!

        Reply
    4. Judy

      October 21, 2024 at 8:06 pm

      Very good!

      Reply
      • Julia

        October 26, 2024 at 10:04 pm

        Thanks for the review, Judy!

        Reply
    5. Julia Pomeroy

      December 06, 2023 at 10:49 am

      I could not find any Brussel Sprouts, living in Cyprus, it is understandable, so I used broccoli instead. My husband loved this and I was over the moon with it. Thank you.

      Reply
      • Julia

        December 09, 2023 at 6:54 pm

        Broccoli works well, and so do fresh green beans. So glad you both enjoyed this recipe! 🙂

        Reply
    6. Chris Madder

      December 01, 2023 at 4:47 am

      I could not find brussel sprouts anywhere, but then this is Cyprus, so I am going to chance using broccoli but I think I will be steaming it, not roasting it. I can also buy ready cooked beetroot which is very useful. So, along with a piece of salmon, this will be our meal tonight.

      Reply
      • Julia

        December 03, 2023 at 1:50 am

        Chris, that sounds like a great plan! 🙂 Broccoli or green beans work great instead of Brussel sprouts! Love the addition of the protein (salmon). ❤️

        Reply
    7. Mary Beth OCONNELL

      November 24, 2023 at 8:49 am

      Beets should not be added until plating the salad. The beets turn the entire dish burgundy red.

      Reply
      • Julia

        November 24, 2023 at 9:03 pm

        Mary Beth - great feedback! I will update the recipe!

        Reply
    8. Alice

      November 22, 2023 at 2:50 pm

      Hi! How many pounds of Brussels Sprouts do we need to buy for this recipe?And, how many pounds of butternut squash do we need to buy? Thanks!!!

      Reply
      • Julia

        November 23, 2023 at 2:30 pm

        Alice, for this recipe I used about 1 pound of Brussels sprouts and 1.5 pounds of cubed butternut squash (1 medium size squash):

        3 cups Brussels sprouts (raw, ends trimmed, yellow leaves removed)
        4 cups butternut squash (uncooked, peeled, seeded, and cubed into 1-inch cubes)

        Reply
        • CM

          November 25, 2023 at 4:02 pm

          Can the leftovers be frozen?

          Reply
          • Julia

            November 26, 2023 at 5:52 pm

            CM, yes, you can freeze this. If possible, freeze nuts separately as they will get soggy if frozen together with the veggies.

            Reply
    9. Sara Phillips

      November 07, 2023 at 9:14 pm

      I made this tonight as a "test run" for a Thanksgiving side. It turned out great! I used pickled sweet beets and candied pecans, and I sprinkled cinnamon on the butternut squash. I also used half the balsamic reduction and added some mixed baby lettuce - It was delicious! I'm definitely adding it to the T-Day menu.

      Reply
      • Julia

        November 08, 2023 at 12:08 pm

        Sara, it's a must to give a new recipe a "test run" before the holidays! 🙂 Glad you tried it and love it! Thank you for sharing your positive feedback! ❤️

        Reply
        • Heather Curry

          November 17, 2023 at 9:14 am

          Do you serve this as a cold or hot salad? and can you make ahead of time - does it go mushy if made a day or 2 before?

          Reply
          • Julia

            November 17, 2023 at 9:27 am

            Heather, serve this warm or at room temperature (not refrigerator-cold). You can make this a day in advance:

            1) In that case, make sure not to overcook the squash (maybe even undercook it a little bit) - that's the only ingredient that can go mushy.

            2) And, add beets right before serving so they don't color everything red.

            3) Also, add pecans right before serving to keep them crunchy.

            Reply
    10. LJCM

      November 03, 2023 at 9:29 am

      This looks absolutely delicious. Perfect for Fall. I cannot wait to try it! Thank you.

      Reply
      • Julia

        November 05, 2023 at 3:31 pm

        LJCM, you'll love it! It's a perfect side dish (or a salad) for this time of year!

        Reply
        • Jade

          November 22, 2023 at 4:20 pm

          If we use the aged balsamic, how much do you use? And is aged balsamic vinegar of modena ok.
          Also if I make the reduction is white balsamic vinegar ok to use?

          Reply
          • Julia

            November 23, 2023 at 2:27 pm

            Jade, Modena aged balsamic vinegar would be perfect! I would just drizzle a small amount on top.

            Using white balsamic vinegar to make the reduction is a great choice too, as it will help keep colors of this salad bright and fresh, without dying them dark as the regular balsamic vinegar can do.

            Enjoy and Happy Thanksgiving! ❤️

            Reply
    11. Paula M

      October 17, 2023 at 6:04 pm

      Can't wait to try this! Don't forget to cook your beet greens on the stove top, in a pan, and add some lemon juice and a tiny pinch of salt at the end. They are the MOST amazing greens I have ever had. Blessings!

      Reply
      • Julia

        October 20, 2023 at 7:20 pm

        Paula, thank you for your reminder to use those delicious beet greens. I used to cook them all the time but fell off the wagon. 🙂

        Reply
    12. Michele

      September 24, 2023 at 11:57 am

      Is this served hot or just warm/ room temperature?

      Reply
    13. Violetrose Odell

      April 18, 2023 at 2:29 am

      Thank you for posting this recipe. I made this tonight with our roasted turkey. My family loved it.

      Reply
      • Julia

        June 07, 2023 at 10:09 pm

        I am so glad this recipe was a success. Thank you for the 5-star review! 🙂

        Reply
        • Rachael

          October 08, 2023 at 4:58 pm

          Is this served warm or cold?

          Reply
          • Julia

            October 21, 2023 at 12:54 am

            Rachael, serve it warm or at room temperature. Just not refrigerator cold.

            Reply
        • Kim Armstead

          November 30, 2023 at 3:15 pm

          I wanted to ask how you were able to take that beautiful photo. This dish is delicious but the beets do turn the entire dish red. So tell me how you took the photo?

          Reply
          • Julia

            November 30, 2023 at 6:31 pm

            Kim, this was a while ago. I cooked beets several days in advance - I think when they are cooked and in the fridge for a couple of days, they dry out a little bit. I probably just sprinkled the beets on top of the salad.

            Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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