Winter Salad Recipe

This Winter Salad features hearty roasted squash, crisp apples, toasted nuts, and tangy greens—all tied together with a warm maple‑mustard dressing. It’s cozy, colorful, and comforting on chilly days.

Why You’ll Love This Recipe

I love how this salad feels both nourishing and festive—it’s perfect for cold days when I want something bright yet comforting. The roasted squash adds warmth, the apples bring freshness, and the dressing adds a cozy, sweet‑tangy finish. It’s a salad that feels like a hug in a bowl.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 cups mixed sturdy greens (kale, arugula, spinach)

• 2 cups roasted winter squash cubes (butternut, delicata, or sweet potato)

• 1 crisp apple (Honeycrisp, Fuji), cored and sliced

• ½ cup pomegranate seeds or dried cranberries

• ½ cup toasted pecans or walnuts

• ¼ red onion, thinly sliced

• 2 ounces crumbled goat cheese or feta (optional)

For the warm dressing:

• 3 tablespoons olive oil

• 1 tablespoon maple syrup

• 2 teaspoons Dijon mustard

• 1 tablespoon apple cider vinegar

• Salt and freshly ground black pepper, to taste

directions

1. I roast squash cubes at 400 °F (200 °C) for about 20–25 minutes with a drizzle of oil, salt, and pepper until tender and caramelized, then let them cool slightly.

2. While squash roasts, I whisk together olive oil, maple syrup, Dijon, vinegar, salt, and pepper in a small bowl until emulsified.

3. I place mixed greens in a large salad bowl and top with roasted squash, apple slices, pomegranate seeds (or cranberries), toasted nuts, and red onion.

4. I drizzle the warm dressing over everything—letting it slightly wilt the greens and intensify flavors.

5. I gently toss the salad to coat.

6. If desired, I sprinkle crumbled goat cheese or feta on top before serving.

Servings and timing

• Servings: serves 4 as a side or 2–3 as a main

• Prep time: 10 minutes

• Roast time: 20–25 minutes

• Total time: around 35 minutes

Variations

• I swap squash for roasted beets or Brussels sprouts for a different winter flavor.

• I add cooked farro or quinoa to make the salad heartier.

• I use pecans coated in a pinch of cinnamon sugar for extra sweetness.

• I stir in thin apple slices or roasted pear for more fruity brightness.

• I substitute goat cheese with blue cheese or leave cheese out to keep it dairy‑free.

storage/reheating

I store leftovers in separate containers: roasted squash in one, salad greens and toppings in another, and dressing in a jar. I refrigerate all for up to 2 days. To serve again, I reheat squash gently in the oven or microwave, then toss with fresh greens and toppings.

FAQs

Can I meal‑prep this salad?

Yes—I roast the squash and prep the dressing ahead of time, then toss everything together right before serving to keep the textures fresh.

What greens work best?

I use hearty greens like kale or spinach that hold up well to warm dressing without wilting too much.

Can I skip the warm dressing?

Absolutely—I serve it cold, or swap for a citrus vinaigrette if I want a lighter option.

Can I make it vegan?

Yes—I omit the goat cheese or use a plant‑based alternative, and ensure the dressing ingredients are vegan.

Is there a gluten‑free option?

Yes—it’s naturally gluten‑free unless I add grains—if I do, I choose certified gluten‑free grains like quinoa.

Conclusion

I find this Winter Salad to be a cozy, flavor-packed way to enjoy seasonal produce in cold months. The mix of textures and temperatures keeps every bite interesting, and the warm dressing brings everything together beautifully. I hope it brings that comforting, fresh taste to your winter table as much as it does to mine!

Print