Description
A hearty and satisfying winter salad packed with robust flavors, textures, and seasonal produce, perfect for dinner.
Ingredients
Scale
- 6 cups mixed greens (baby kale, arugula, frisée) or 3 cups cooked farro
- 1 small butternut squash (about 1 lb), peeled and cut into 1/2-inch cubes
- 12 oz Brussels sprouts, halved
- 1 small red onion, sliced into 1/4-inch wedges
- 2 tbsp olive oil for roasting
- Salt and freshly ground black pepper, to taste
- 1/2 cup pomegranate arils (or 1/4 cup dried cranberries)
- 1/2 cup toasted walnuts or pecans
- 1/4 cup crumbled goat cheese or feta
- 1 blood orange, segmented (or 2 small clementines)
- Optional: 1 cup shredded roasted chicken
Dressing (Sherry Vinaigrette):
- 3 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar (or apple cider vinegar)
- 2 tsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the butternut squash, Brussels sprouts, and red onion in 2 tbsp of olive oil, salt, and pepper, and spread on the baking sheet.
- Roast for 20-25 minutes until caramelized, flipping halfway through.
- While vegetables roast, toast walnuts or pecans in a dry skillet over medium heat for 3-5 minutes until fragrant.
- In a bowl, whisk together the vinaigrette ingredients until emulsified.
- Combine mixed greens (or cooked farro) in a large bowl with a spoonful of warm roasted vegetables to wilt.
- Assemble the salad by adding roasted veggies, pomegranate arils, nuts, citrus segments, cheese, and drizzle with dressing. Toss gently and serve immediately.
Notes
For a protein boost, add shredded roasted chicken. Best served immediately after preparation.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 15mg
Keywords: winter salad, healthy salad, roasted vegetables