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Winter Salad

Colorful Winter Salad Recipe with butternut squash, pomegranate seeds, goat cheese, pecans, and greens in a white bowl.
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A vibrant and hearty winter salad recipe made with roasted butternut squash, crisp apples, candied pecans, feta cheese, pomegranate arils, and a tangy white balsamic vinaigrette. Perfect as a holiday side or a nutritious main dish.

Ingredients

Scale
  • 4–5 ounces spring mix or mixed greens
  • ⅓ cup candied pecans (or toasted pecans)
  • ½ large chopped apple (e.g., Honeycrisp)
  • ½ cup crumbled feta cheese
  • ½ cup pomegranate arils
  • 3 cups peeled and cubed butternut squash
  • 1 tablespoon avocado oil or olive oil
  • ½ teaspoon sea salt
  • Pinch of black pepper
  • ½ cup extra-virgin olive oil
  • ¼ cup white balsamic vinegar
  • ½ tablespoon honey or maple syrup (more to taste)
  • 1 clove garlic, minced (or ¼ tsp garlic powder)
  • ½ teaspoon sea salt (for dressing)
  • ¼ teaspoon ground black pepper (for dressing)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–30 minutes, flipping halfway, until tender and golden. Let cool slightly.
  3. Whisk all vinaigrette ingredients in a bowl or shake in a mason jar until well combined.
  4. In a large salad bowl, add mixed greens.
  5. Top with roasted butternut squash, chopped apple, candied pecans, pomegranate arils, and feta cheese.
  6. Drizzle the salad with vinaigrette just before serving and toss gently to combine. Serve immediately.

Notes

  • Use pre-chopped butternut squash to save time.
  • For a vegan version, replace feta with dairy-free cheese.
  • For a nut-free option, use pumpkin or sunflower seeds instead of pecans.
  • Store dressing separately if planning for leftovers.
  • Apple slices can be tossed in lemon juice to prevent browning.

Nutrition

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