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Simple Winter Salad Recipe for Cold Weather

A vibrant and refreshing winter salad featuring roasted butternut squash, tangy pomegranate, crumbled feta, and crunchy candied pecans, all tossed in a simple vinaigrette.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 5 oz mixed greens
  • 1 small butternut squash peeled, deseeded, and cubed
  • 0.5 cup pomegranate seeds
  • 0.5 cup feta cheese crumbled
  • 0.25 cup candied pecans
Dressing
  • 3 tbsp olive oil
  • 1.5 tbsp balsamic vinegar
  • 1 tsp maple syrup
  • 0.5 tsp Dijon mustard
  • to taste salt
  • to taste black pepper

Equipment

  • Baking sheet
  • Large bowl
  • Small bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized.
Dressing
  1. While squash roasts, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until well combined.
Assemble
  1. In a large bowl, combine mixed greens, roasted butternut squash, pomegranate seeds, crumbled feta cheese, and candied pecans.
  2. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately.

Notes

For extra crunch, toast the pecans lightly before candying them. You can also add grilled chicken or chickpeas for a more substantial meal.