Winter Salad with Roasted Squash

I used to think salad in winter was a compromise until one snowy afternoon I threw together whatever looked alive at the farmers market. The fennel had this licorice crispness, the squash was sweet from roasting, and those pomegranate seeds burst like little jewels. It changed everything I thought about cold-weather eating.

I made this for a January dinner party when I had nothing planned and my friend still talks about it. She kept asking what made it taste so good, and honestly, it was just letting the roasted squash cool enough to stay sweet but still a little warm against the cold greens. Sometimes the best dishes happen when you stop overthinking.

Ingredients

• Mixed winter greens: Kale, spinach, and arugula give you bitter, earthy, and peppery all at once, which keeps every bite from feeling flat.
• Fennel bulb: Slice it thin so it stays crisp and adds that subtle anise flavor without taking over.
• Red apple: The tartness cuts through the richness of the cheese and the sweetness of the squash.
• Butternut squash: Roasting brings out its natural sugar, and those caramelized edges are the reason this salad feels like a meal.
• Pomegranate arils: They add little pops of juice that surprise you, plus they look stunning on the plate.
• Goat cheese or feta: Creamy and tangy, it melts just a bit into the warm squash.
• Toasted walnuts or pecans: Toast them until fragrant or they will taste like cardboard, trust me.
• Extra virgin olive oil: Use the good stuff here, you will taste it.
• Apple cider vinegar: Adds brightness without the sharpness of white vinegar.
• Maple syrup or honey: Just enough sweetness to balance the vinegar and mustard.
• Dijon mustard: This is what holds the dressing together and gives it a little bite.

Instructions

Roast the squash:

Preheat your oven to 400 degrees, toss the squash with olive oil, salt, and pepper, then roast for 20 minutes, flipping halfway. You want golden edges and tender insides.

Build the base:

In a big bowl, toss your greens, fennel, and apple slices together. Add the roasted squash while its still a little warm and scatter the pomegranate arils over everything.

Make the dressing:

Whisk together olive oil, vinegar, maple syrup, mustard, salt, and pepper until it looks smooth and glossy. I like using a jar so I can shake it hard and feel like I accomplished something.

Dress and finish:

Drizzle the dressing over the salad and toss gently so you do not bruise the greens. Top with goat cheese and toasted nuts right before serving so they stay crunchy.

Save

There was a night I made this after a long week and ate it straight from the bowl on the couch. No one was watching, no plates, just me and this perfect combination of sweet, tangy, and crunchy. It reminded me that good food does not need an occasion, sometimes it is the occasion.

How to Make It Your Own

Swap the apple for pear if you want something softer and a little more floral. Blue cheese works if you like things funky and bold instead of mild and creamy. I have added grilled chicken when I needed protein, and lentils when I wanted to keep it plant based, both were great.

What to Serve It With

This salad holds its own as a main, but if you want to make it a meal, serve it with crusty bread to soak up the dressing. A crisp white wine like Sauvignon Blanc is perfect, or honestly, sparkling water with lemon if you are keeping it simple.

Storage and Leftovers

Dressed salad does not keep well, but you can prep the components separately and store them in the fridge for up to two days. The squash stays good, the greens stay crisp, and you can toss everything together when you are ready to eat.

• Keep the dressing in a jar and shake it before using.
• Store nuts separately so they do not get soggy.
• Add cheese and pomegranate seeds fresh each time for the best texture.

Save

This salad taught me that winter does not mean heavy and beige, it means color and crunch and sweetness you have to work a little harder to find. Make it once and you will understand.