Winter Salad
User Reviews
5
Winter Salad
Description
Winter Salad features tender roasted butternut squash seasoned simply with salt, pepper, and oil, bringing a savory warmth to the dish. The salad incorporates spring mix leaves alongside crisp apple pieces and tart pomegranate arils, adding fresh, bright notes contrasting the earthy squash. Toasted or candied pecans introduce crunch, while crumbled feta offers creamy, salty elements. The white balsamic vinaigrette, which combines olive oil, white balsamic vinegar, honey, and garlic, provides a subtle sweetness and tang that enhances the overall flavor.
The salad can be enjoyed immediately after assembling and is versatile enough to serve as a side or a light main course. The combination of fruits, nuts, and cheese creates a varied texture profile that sustains interest with each bite.
For optimal freshness, it's best to dress the salad just before serving. Leftovers can be stored separately with dressing refrigerated up to a few days, keeping the greens crisp and flavors distinct. For dietary alternatives, dairy-free feta and substitutions for nuts like pumpkin seeds are possible.
Ingredients
Salad
- 4-5 ounces spring mix or mixed greens
- ⅓ cup pecans or toasted pecans, candied
- ½ large apple I used honey crisp, chopped
- ½ cup feta cheese crumbled
- ½ cup pomegranate arils
Roasted Butternut Squash
- 3 cups butternut squash peeled and cubed
- 1 Tablespoon avocado oil or olive oil
- ½ teaspoon salt sea salt
- Pinch black pepper
White Balsamic Vinaigrette
- ½ cup extra-virgin olive oil
- ¼ cup white balsamic vinegar
- ½ Tablespoon honey plus more to taste, or maple syrup
- 1 clove garlic minced or ¼ teaspoon garlic powder, fresh
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper ground
Instructions
- Heat oven to 400°F. Toss butternut squash with olive oil, salt and pepper. Roast for 20-30 minutes, until tender. Remove from the oven and let cool.
- Whisk together all dressing ingredients in a glass bowl or jar until combined. Another option is to add all ingredients into a mason jar and shake to combine.
- Add greens to a large salad bowl and top with roasted butternut squash, apple chunks, pecans, pomegranate arils and feta cheese.
- Drizzle on dressing and toss to combine. Alternatively, you can plate the salad and drizzle each serving with dressing before serving. Enjoy!
Notes
- Use dairy-free cheese like VIOLIFE Just Like Feta to make this salad vegan or dairy-free.
- Replace pecans with roasted pumpkin or sunflower seeds to accommodate nut allergies.
- Prepare the salad without dressing in advance; store components separately and add dressing just before serving to maintain freshness.
- Leftover salad keeps well in an airtight container refrigerated for 2-3 days if undressed or with dressing stored separately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1salad | |
| Calories | 265kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 11mg | 4% |
| Sodium | 442mg | 18% |
| Potassium | 325mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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