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Winter Salad Recipe

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This Winter Salad features roasted squash, crisp apples, hearty greens, and a warm maple-mustard dressing—perfectly cozy, colorful, and nourishing for cold days.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4 as a side or 2–3 as a main
  • Category: Salad
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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

Instructions

  1. Roast squash cubes at 400 °F (200 °C) for 20–25 minutes with a drizzle of oil, salt, and pepper until tender and caramelized. Let cool slightly.
  2. Whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl until emulsified.
  3. In a large salad bowl, combine mixed greens, roasted squash, apple slices, pomegranate seeds or cranberries, toasted nuts, and red onion.
  4. Drizzle warm dressing over the salad and gently toss to coat.
  5. Top with crumbled goat cheese or feta, if using, and serve warm or at room temperature.

Notes

  • Substitute squash with roasted beets or Brussels sprouts.
  • Add farro or quinoa to make it more filling.
  • Use cinnamon sugar-coated pecans for extra sweetness.
  • Include roasted pear or extra apple slices for more fruit flavor.
  • Replace goat cheese with blue cheese or omit for dairy-free version.

Nutrition

Find it online: https://allcookedup.com/winter-salad-recipe/