Description
A fresh and hearty winter salad made with seasonal greens, roasted vegetables, crunchy nuts, dried fruit, and a bright homemade vinaigrette.
Ingredients
- 4 cups mixed winter greens (kale, arugula, spinach)
- 1 cup roasted butternut squash, cubed
- 1/2 cup roasted Brussels sprouts, halved
- 1/3 cup dried cranberries
- 1/3 cup toasted walnuts or pecans
- 1/4 cup crumbled feta or goat cheese
- 1 small apple, thinly sliced
- 2 tbsp olive oil (for roasting)
- Salt and black pepper, to taste
- 3 tbsp olive oil (for dressing)
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
Instructions
- Preheat the oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper.
- Roast for 25–30 minutes until tender and lightly caramelized. Let cool slightly.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey to make the dressing.
- In a large salad bowl, add mixed greens and sliced apple.
- Top with roasted vegetables, dried cranberries, nuts, and cheese.
- Drizzle with dressing and toss gently to combine.
- Serve immediately.
Notes
- Massage kale with a little olive oil if using tougher greens.
- Roasted vegetables can be made ahead and chilled.
- Add cooked quinoa or farro for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American