5 from 42 votes
Winter Salad
This Winter Salad combines roasted butternut squash with fresh spring mix, pecans, honey crisp apple, crumbled feta, and pomegranate arils. The mix of sweet roasted squash and crisp fruit complements the tangy feta and crunchy pecans for a balanced texture and flavor. A white balsamic vinaigrette dressing ties the ingredients together with a hint of honey and garlic, making it a refreshing yet hearty salad suitable for colder months.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
Calories:
265 kcal
Course:
Salad
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 265
% 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.