Winter Salad with Roasted Squash (Printable)

A hearty blend of winter greens, roasted squash, apple, and pomegranate in a zesty dressing.

# What You Need:

→ Vegetables & Fruits

01 - 4 cups mixed winter greens (kale, spinach, arugula)
02 - 1 small fennel bulb, thinly sliced
03 - 1 medium red apple, thinly sliced
04 - 1 cup roasted butternut squash cubes
05 - ½ cup pomegranate arils

→ Cheese & Nuts

06 - ½ cup crumbled goat cheese or feta
07 - ⅓ cup toasted walnuts or pecans

→ Dressing

08 - 3 tablespoons extra virgin olive oil
09 - 1 tablespoon apple cider vinegar
10 - 1 tablespoon maple syrup or honey
11 - 1 teaspoon Dijon mustard
12 - Salt and freshly ground black pepper to taste

# How To Cook:

01 - Preheat the oven to 400°F. Toss butternut squash cubes with a drizzle of olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes, turning once, until golden and tender. Allow to cool slightly.
02 - In a large salad bowl, mix winter greens, thinly sliced fennel, and apple slices. Add the roasted squash and pomegranate arils.
03 - Whisk together extra virgin olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and pepper in a small bowl or jar until emulsified.
04 - Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
05 - Sprinkle crumbled goat cheese and toasted walnuts or pecans on top just before serving.

# Expert Tips:

01 -
  • It feels indulgent and light at the same time, like treating yourself without the guilt.
  • The textures keep you interested, crunchy, creamy, chewy, all in one bowl.
  • You can prep the squash ahead and toss everything together in minutes when hunger strikes.
02 -
  • Do not skip toasting the nuts, raw nuts taste dull and ruin the whole vibe.
  • Let the squash cool for a few minutes before tossing or it will wilt the greens into sad mush.
  • The dressing tastes better if you make it an hour ahead and let the flavors marry.
03 -
  • Use a mandoline to slice the fennel paper thin, it makes all the difference.
  • If pomegranates are not in season, dried cranberries soaked in warm water for ten minutes work beautifully.
  • Massage the kale with a pinch of salt before tossing to soften it and cut the bitterness.

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