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Winter Salad
5 from 9 votes

Winter Salad

This nutritious winter salad recipe is packed with seasonal produce as well as lean protein for a complete, filling meal! This colorful salad will keep you feeling energized and satisfied!

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 2 Large Servings
Calories: 824 kcal
Course: Salad
Cuisine: American

Ingredients

  • 1 medium-sized sweet potato chopped into bite-sized chunks
  • 1 Tbsp avocado oil
  • salt sea salt, to taste
  • 5 ounces spring greens or spinach
  • 2 cups red cabbage thinly sliced
  • 2 cups chicken I recommend rotisserie chicken, shredded
  • 1 large avocado peeled and diced
  • 1 pint blueberries
  • ½ cup dried cranberries
  • ½ cup Parmesan Cheese
  • 3 Tbsp pumpkin seeds
  • ½ cup red onion thinly sliced
Lemon-Parsley Dressing
  • 5 Tbsp avocado oil
  • 3 Tbsp lemon juice fresh
  • 1 tsp Dijon mustard optional
  • 2 tsp honey
  • ⅓ cup parsley fresh, loosely packed
  • 1 garlic small clove, optional
  • Pinch salt sea salt, to taste

Instructions

Make the Winter Salad Dressing:
    Cup of Yum
  1. Add all of the salad dressing ingredients to a small blender and blend until combined. You can also whisk the ingredients in a small bowl if you don’t own a small blender. Set aside until ready to use or refrigerate in an airtight jar for up to 5 days ahead of time.
Roast the Sweet Potato:
  1. Preheat the oven to 400 degrees Fahrenheit. Rinse the sweet potato under cool water and chop it into bite-sized chunks then transfer them to a large baking sheet.
  2. Drizzle with avocado oil, sprinkle with sea salt, and use your hands to toss the sweet potatoes so that all the sweet potato chunks are covered with oil and salt. Spread them into an even layer on the baking sheet. Roast for 20 to 25 minutes, shaking the tray once halfway through.
  3. Once the sweet potatoes have finished roasting, remove them from the oven and allow them to cool to room temperature. You can also transfer the roasted sweet potato to an airtight container and refrigerate until completely chilled.
Prepare the Salad:
  1. Place the greens on a cutting board and use a sharp knife to chop them into smaller pieces. I like performing this step because smaller pieces of greens make salad easier to eat.
  2. Transfer the chopped greens to a large bowl. Add the sliced cabbage, diced avocado, shredded chicken, blueberries, dried cranberries, pumpkin seeds, and red onion (the rest of the salad ingredients) to the bowl with the greens.
  3. Transfer the cooled cooked sweet potato to the mixing bowl with the rest of the salad ingredients.
  4. Pour all of the dressing over the salad (or your desired amount of dressing). Use two large wooden spoons or salad tongs to toss the salad until everything is well coated in dressing. Serve immediately and enjoy!

Nutrition Information

Serving 1Serving (of2) Calories 824kcal (41%) Carbohydrates 91g (30%) Protein 38g (76%) Fat 38g (58%) Saturated Fat 8g (40%) Polyunsaturated Fat 10g (59%) Monounsaturated Fat 14g (70%) Cholesterol 96mg (32%) Sodium 1515mg (63%) Potassium 1573mg (33%) Fiber 16g (64%) Sugar 52g (104%)

Nutrition Facts

Serving: 2 Large Servings

Amount Per Serving

Calories 824

% Daily Value*

Serving 1Serving (of2)
Calories 824kcal 41%
Carbohydrates 91g 30%
Protein 38g 76%
Fat 38g 58%
Saturated Fat 8g 40%
Polyunsaturated Fat 10g 59%
Monounsaturated Fat 14g 70%
Cholesterol 96mg 32%
Sodium 1515mg 63%
Potassium 1573mg 33%
Fiber 16g 64%
Sugar 52g 104%

* Percent Daily Values are based on a 2,000 calorie diet.