Winter Salad
User Reviews
5
Winter Salad
Description
Winter Salad combines hearty roasted butternut squash, tender from the oven with caramelized edges, alongside softened red onion wedges. These warm elements contrast nicely with the fresh, slightly bitter greens of kale, radicchio, and thinly sliced Brussels sprouts. Massaging the kale with a vinaigrette softens it, improving texture and flavor. Crunchy pecans and bright pomegranate arils add bursts of texture and color, while shaved Parmesan (or pecorino) contributes a salty richness that ties the salad together. The dressing of apple cider vinegar and olive oil provides acidity and smoothness to balance the components.
This dish brings together a variety of textures and flavors characteristic of winter vegetables, suitable for serving as a vibrant side or a lighter main course option. Adjust seasoning as needed prior to serving to ensure an appetizing balance.
Ingredients
- 2 cups butternut squash cubed
- ½ red onion cut into thin wedges, medium
- extra-virgin olive oil for drizzling
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- ½ bunch curly kale stemmed, leaves torn, 4 to 6 leaves
- apple cider vinegar used as dressing
- ½ radicchio thinly sliced, small
- 6 Brussels sprouts thinly sliced
- ¾ cup pecans or toasted pecans, candied
- ⅓ cup pomegranate arils or dried cranberries
- ⅓ cup Parmesan Cheese shaved, or pecorino cheese
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the squash on one side of the baking sheet and the onion wedges on the other. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 35 minutes, or until tender and golden brown around the edges. Remove the onions before the squash if needed. Pull apart the onion layers.
- Place the kale in a large bowl and drizzle with some of the dressing. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
- Add the radicchio, Brussels sprouts, roasted squash, onions, and remaining dressing. Toss well, then top with the pecans, pomegranates, and cheese. Gently toss. Season to taste and serve.
User Reviews
Overall Rating
5
You'll Also Love
