17 January, 2024

Packed full nutrients and colourful oven-kissed seasonal vegetables, this scrumptious salad is the light in the bowl you’ve been searching for this winter!

Serves: 6

Preparation time: 60 minutes 

If you can, use organic ingredients for this recipe. Although we are unsure whether eating organic food reduces breast cancer risk, organic food contains less pesticide residue. We know that certain pesticides are linked to breast cancer risk, so we recommend eating organic food whenever possible. Read more on pesticides here.

Ingredients:  

For vegetables:

200g Brussels sprouts – ends trimmed and yellow leaves removed

1 butternut squash – peeled, seeded and diced into cubes

2 red beetroots

4 tbsp olive oil

Salt and pepper

For toppings & seasoning:

2 cups pecan halves or walnuts

1 cup dried cranberries

¼ cup balsamic vinegar

2 tbsp olive oil

Instructions

Roasted Brussels sprouts and butternut squash:

  • Preheat the oven to 190°C.
  • Trim the ends of the Brussels sprouts and cut them in half. Cut the butternut into cubes.
  • In a bowl, combine the olive oil, salt and pepper. Add the Brussels sprouts and butternut. Toss to combine.
  • Spread the Brussels sprouts and the butternut squash in a single layer on a lightly greased baking sheet (where possible, avoid using non-stick cookware). Bake for 20-25 minutes, turning once halfway through baking.
  • Set aside to cool down.

 

Cooked beetroots:

  • Rinse and scrub the beetroots
  • Add them to a medium-sized saucepan filled with water. Bring to a boil.
  • Boil on medium heat, half covered, for around 30 minutes, until soft.
  • Remove from heat, and with a large spoon or ladle, remove the beetroots from the hot water.
  • Let beetroots cool down, then peel and dice them into small cubes.

 

Assembly and seasoning:

  • In a large bowl, add the Brussels sprouts, butternut squash, beetroots, pecans or walnuts and dried cranberries.
  • In a small bowl, combine the balsamic vinegar with 2 tbsp of olive oil. Whisk until emulsified.
  • Drizzle mixture over the salad and serve.

Why this is good for you  

This roasted vegetable winter salad is bursting full of ingredient that can help to reduce your risk of breast cancer. Brussels sprouts, butternut squash and beetroots are good sources of carotenoids, which are substances found in fruits and vegetables that act as a type of antioxidant, are known for their positive health benefits, and may be associated with a reduced risk of breast cancer. These vegetables are also a great source of fibre that has also been linked to a decreased breast cancer risk.

Cranberries are a source of polyphenols, plant compounds with potential antioxidant, anti-inflammatory, and anticarcinogenic effects.

Enjoyed this delicious roasted vegetable winter salad recipe and are craving more like this? Breast Cancer UK’s brand new recipe e-book is out now! Download (for free) ‘Organic Flavours’ today. What are you waiting for? Get cooking. 



Related Articles

25 February 2024

Sareta Puri’s brinjal bhaji (aubergine curry) recipe

Brinjal bhaji is a traditional South Asian aubergine curry. The aubergine should be slightly crispy and the insides soft – ready to soak up the spicy flavour. Serves: 4  Preparation...

Read full story

19 February 2024

Salmon and pea pasta

This combination of savoury salmon, lemon zest and flavourful peas is the excitement your tastebuds have been missing. With this easy-to-follow recipe, you’ll be able to treat yourself to a...

Read full story

18 February 2024

I’d never been sick before breast cancer

It can be difficult to regain a sense of self after a breast cancer diagnosis. Even after receiving the long-awaited all-clear call from the doctor, finding your stride can take...

Read full story

15 February 2024

Welcoming our new ambassador – Michelle Ogundehin

Breast Cancer UK (BCUK) is pleased to welcome our new Ambassador, Michelle Ogundehin.  Michelle has been our fantastic supporter over the years, including blog writing and supporting various campaigns we...

Read full story