Roasted Vegetable and Pecan Salad with Balsamic Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A vibrant salad of oven-roasted winter vegetables tossed with toasted pecans and a tangy Whole30-compliant balsamic vinaigrette. This american-inspired whole30 (whole30, vegetarian) ready in about 45 minutes pairs halved brussels sprouts, peeled and cubed butternut squash, medium, cut into wedges red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups halved brussels sprouts
• 2 cups peeled and cubed butternut squash
• 1 medium, cut into wedges red onion
• 1/2 cup chopped pecans
• 4 cups mixed salad greens
• 4 tbsp, divided olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard (Whole30 compliant)
• 1 clove minced garlic clove
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. On a large baking sheet, toss 2 cups halved brussels sprouts, 2 cups cubed butternut squash, and 1 medium red onion cut into wedges with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Roast for 25-30 minutes until vegetables are tender and caramelized, stirring halfway.
2. Step 2: While vegetables roast, toast 1/2 cup chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned. Remove and set aside.
3. Step 3: In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, 1/2 tsp sea salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: In a large salad bowl, combine 4 cups mixed salad greens with the roasted vegetables and toasted pecans. Drizzle with the balsamic vinaigrette and toss gently to coat evenly. Serve immediately.