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Winter Salad

A vibrant and nourishing salad featuring roasted butternut squash, crisp apple slices, and pomegranate seeds with a light dressing, perfect for winter.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups mixed greens (spinach, arugula, or spring mix)
  • 1 cup roasted butternut squash cubes
  • 1 crisp apple, thinly sliced Variety like Gala, Fuji, or Honeycrisp recommended.
  • 1/2 cup pomegranate seeds Can substitute with dried cranberries or fresh berries.
  • 1/3 cup crumbled feta cheese Goat cheese can be used as an alternative.
  • 1/4 cup toasted walnuts or pecans Other nuts or seeds can be substituted.
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and black pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and spread cubed butternut squash on a baking sheet. Roast until tender and lightly caramelized, about 25-30 minutes.
  2. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to create a zesty dressing.
  3. In a large bowl, combine mixed greens, roasted squash, apple slices, and pomegranate seeds.
  4. Drizzle the dressing over the salad and toss gently to ensure everything is well coated.
Serving
  1. Finish by topping with crumbled feta and toasted walnuts or pecans for extra flavor and crunch.
  2. Serve immediately and enjoy this fresh, colorful winter dish.

Notes

Store leftovers in an airtight container in the refrigerator; best served fresh. Keep dressing separate for up to 3 days.