Mediterranean Honey Roasted Veggie Salad with Butternut Squash, Brussels Sprouts, Beet, Carrots, Cranberries & Feta
This dish brings together roasted winter vegetables like butternut squash, Brussels sprouts, beets, and carrots, all caramelized with honey and olive oil. Tossed with dried cranberries, crumbled feta, and a bright lemon-herb vinaigrette, it’s both comforting and refreshing — a Mediterranean celebration in a bowl.
⏲️ Time Required:
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Ingredients:
For the Roasted Vegetables:
2 cups butternut squash, peeled and cubed
1 ½ cups Brussels sprouts, trimmed and halved
1 medium beet, peeled and cubed
1 large carrot, sliced into thin rounds
2 tbsp olive oil
1 tbsp honey
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground cinnamon or smoked paprika (optional)
For Assembly:
1/3 cup dried cranberries
1/3 cup crumbled feta cheese
2 tbsp chopped fresh parsley or mint
Optional: ¼ cup chopped toasted walnuts or pumpkin seeds
Lemon-Herb Vinaigrette:
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp honey or maple syrup
1/2 tsp Dijon mustard
1 small garlic clove, minced
Salt and pepper, to taste
Instructions:
1. Prepare and roast vegetables:
Preheat oven to 425°F (220°C).
In a large bowl, toss butternut squash, Brussels sprouts, beets, and carrots with olive oil, honey, salt, pepper, and optional spices.
Spread on a parchment-lined baking sheet in a single layer (use two sheets if needed to avoid crowding).
Roast for 30–35 minutes, tossing halfway, until tender and caramelized.
2. Make the vinaigrette:
Whisk together olive oil, lemon juice, honey, Dijon, garlic, salt, and pepper in a small bowl.
3. Assemble the salad:
Let roasted veggies cool slightly.
In a large serving bowl or platter, combine warm vegetables with cranberries and feta.
Drizzle with vinaigrette and toss gently.
Sprinkle with herbs and optional toasted nuts/seeds.
4. Serve:
Enjoy warm or at room temperature. Serve as a side dish or over a bed of greens or quinoa for a main.
Notes & Tips:
For best roasting: Keep beets separate if you want to avoid pink-staining other veggies.
Make ahead: Roast vegetables up to 2 days ahead. Rewarm slightly before tossing with dressing and toppings.
Vegan option: Use maple syrup instead of honey and omit feta or use vegan feta.
Flavor boost: Add a touch of balsamic glaze before serving for tangy depth.
❓ Frequently asked questions FAQ:
Q: Can I roast the veggies all at once?
Yes, but separate on the tray so they cook evenly. Beets may need slightly more time.
Q: Can I use frozen squash or sprouts?
Yes, just roast straight from frozen and allow extra cook time.
Q: Can this be a main dish?
Absolutely! Add grains like quinoa or farro, or a scoop of hummus on the side.
Nutritional Information
Calories ~260 kcal
Protein 5–6g
Carbs 30–35g
Fiber 7g
Sugars 14g (natural + honey)
Fat 12g
Sodium 280mg