Description
A vibrant and refreshing Winter Salad featuring crisp greens, roasted root vegetables, tart pomegranate seeds, and creamy goat cheese, all tossed with a maple-balsamic dressing a perfect balance of sweet, savory, and fresh flavors.
Ingredients
For the Salad:
4 cups mixed greens (arugula, spinach, kale)
1 cup roasted butternut squash cubes
1 small apple, thinly sliced
1/2 cup pomegranate seeds
1/4 cup candied pecans
1/4 cup crumbled goat cheese
For the Dressing:
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss butternut squash cubes with a drizzle of olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized. Cool slightly.
3. In a small bowl or jar, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
4. In a large salad bowl, combine mixed greens, roasted squash, apple slices, pomegranate seeds, and candied pecans.
5. Drizzle with dressing and toss gently to coat.
6. Top with crumbled goat cheese just before serving.
Notes
Substitute feta or blue cheese for a different flavor profile.
Add grilled chicken for a heartier meal.
Dressing can be made up to 3 days in advance and stored in the refrigerator.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Salad
- Method: Tossed Salad
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 12g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: winter salad, roasted vegetable salad, pomegranate salad, maple balsamic dressing