Description
Winter salad with homemade vinaigrette brings crisp seasonal greens dancing with tangy citrus notes. Refreshing ingredients mingle beneath a zesty dressing, creating a light yet satisfying dish that perfectly captures cold-weather culinary comfort.
Ingredients
Scale
Salad Ingredients:
- 4 cups (946 milliliters) mixed greens (spinach, arugula, kale, or a blend)
- 1 large apple (Honeycrisp or Granny Smith), thinly sliced
- 1 cup (237 milliliters) pomegranate seeds
- 1 cup (237 milliliters) thinly sliced Brussels sprouts (optional)
- ½ cup (118 milliliters) dried cranberries
- ½ cup (118 milliliters) crumbled feta or goat cheese
- ½ cup (118 milliliters) candied pecans or walnuts
- ¼ cup (59 milliliters) thinly sliced red onion
Vinaigrette Ingredients:
- ¼ cup (59 milliliters) extra-virgin olive oil
- 2 tablespoons (30 milliliters) apple cider vinegar
- 1 tablespoon (15 milliliters) Dijon mustard
- 1 tablespoon (15 milliliters) maple syrup or honey
- 1 tablespoon (15 milliliters) fresh lemon juice
Seasoning Ingredients:
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Slice Brussels sprouts thinly using a sharp knife, creating delicate ribbons that will add texture to the winter salad.
- Roast butternut squash cubes on a baking sheet, seasoning with a light sprinkle of salt and pepper until edges turn golden and caramelized.
- Layer mixed greens as the foundational base in a spacious serving bowl, creating a vibrant green canvas.
- Scatter roasted butternut squash pieces across the greens, ensuring even distribution for balanced flavor in each bite.
- Sprinkle pomegranate seeds throughout the salad, adding jewel-like bursts of color and tangy sweetness.
- Arrange thinly sliced apple wedges around the salad, providing crisp and refreshing notes.
- Crumble cheese generously over the top, allowing its creamy texture to contrast with the crunchy elements.
- Distribute toasted pecans for a rich, nutty undertone and satisfying crunch.
- Disperse dried cranberries to introduce subtle sweetness and additional textural complexity.
- Whisk olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, garlic powder, salt, and pepper in a small jar until emulsified and smooth.
- Drizzle vinaigrette carefully over the salad, tossing gently to ensure every ingredient is lightly coated without drowning the delicate components.
Notes
- Swap greens easily based on seasonal availability or personal preference, ensuring the salad remains fresh and exciting.
- Toast pecans briefly to enhance their nutty flavor and add a delightful crunch that elevates the entire dish.
- Prep ingredients in advance to make assembly quick and stress-free, perfect for busy weeknight meals or last-minute entertaining.
- Customize the vinaigrette by adjusting sweetness with maple syrup or adding herbs like thyme for a personalized touch that suits your taste.
- Prep Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg