Winter Harvest Salad Medley

1.Preheat your oven to 425°F (220°C).

2.In a large bowl, combine the Brussels sprouts, carrots, butternut squash, and beets. Drizzle with olive oil and season with salt and pepper. Toss until the vegetables are well coated.

3.Spread the vegetable mixture evenly on a large baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even cooking.

4.While the vegetables are roasting, prepare the browned butter. In a small saucepan over medium heat, melt the butter. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and set aside.

5.Once the vegetables are done roasting, remove them from the oven and let them cool slightly. In a large serving bowl, combine the roasted vegetables, candied pecans, dried cranberries, and crumbled feta cheese.

6.Drizzle the browned butter over the salad and gently toss to combine all the ingredients. Adjust seasoning with additional salt and pepper if needed.

7.Serve warm or at room temperature as a hearty winter salad.