Description
A vibrant winter salad featuring perfectly roasted seasonal vegetables, crisp greens, and a bright citrus dressing. This recipe balances warm, caramelized vegetables with fresh, crunchy greens for a satisfying meal that’s both comforting and light. Perfect for weeknight dinners or holiday gatherings.
Ingredients
4 cups mixed winter greens (kale, arugula, or spinach), washed and dried
2 cups butternut squash, cubed (1-inch pieces)
1 cup Brussels sprouts, halved
1 cup beets, peeled and cubed
2 tablespoons olive oil (for roasting)
Sea salt and black pepper to taste
1/4 cup extra virgin olive oil (for dressing)
2 tablespoons fresh citrus juice (lemon or orange)
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup (optional)
1/4 cup toasted pecans or walnuts
2 tablespoons dried cranberries
2 tablespoons crumbled feta or goat cheese (optional)
Instructions
1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Toss butternut squash, Brussels sprouts, and beets with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
3. Roast vegetables for 25-30 minutes, stirring halfway through, until tender and caramelized at the edges. Remove and let cool slightly.
4. While vegetables roast, prepare the dressing: whisk together 1/4 cup olive oil, citrus juice, Dijon mustard, and sweetener (if using) in a small bowl. Let sit for 10 minutes.
5. Wash and thoroughly dry your greens using a salad spinner or clean kitchen towels.
6. In a large mixing bowl, add the greens and drizzle with about half the dressing. Toss gently to coat.
7. Add the roasted vegetables to the bowl and gently fold them into the greens.
8. Top with toasted nuts, dried cranberries, and cheese if using.
9. Let the salad rest for 5 minutes before serving to allow flavors to meld.
10. Serve with remaining dressing on the side.
Notes
Vegetables can be roasted up to 3 days in advance and stored in the refrigerator.
Keep all components (greens, roasted vegetables, dressing, toppings) separate until ready to serve for best results.
Substitute any root vegetables you prefer: carrots, sweet potatoes, parsnips, or turnips all work beautifully.
For a vegan version, omit cheese and use maple syrup instead of honey in the dressing.
To make this a complete meal, add grilled chicken, salmon, or chickpeas for protein.
The salad is best consumed within a few hours of dressing, though undressed components keep for 4-5 days.
For extra crunch, toast your nuts in a dry skillet for 3-5 minutes before adding to the salad.
- Prep Time: 15
- Cook Time: 30
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 285
- Sugar: 8
- Sodium: 245
- Fat: 21
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 6
- Protein: 5
- Cholesterol: 5
Keywords: winter salad, roasted vegetables, seasonal salad, healthy salad, kale salad, butternut squash salad, citrus dressing, meal prep salad