Description
This vibrant Winter Salad is a fresh and hearty mix of roasted root vegetables, crisp greens, tangy goat cheese, candied nuts, and a zesty maple-Dijon vinaigrette the perfect balance of sweet, savory, and seasonal flavors.
Ingredients
For the Salad:
4 cups mixed greens (arugula, spinach, or kale)
1 cup roasted butternut squash or sweet potato cubes
1/2 cup pomegranate seeds
1/3 cup crumbled goat cheese or feta
1/3 cup candied pecans or walnuts
1/4 red onion, thinly sliced
For the Maple Dijon Dressing:
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp maple syrup
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C). Roast cubed squash or sweet potatoes with olive oil, salt, and pepper for 25–30 minutes, until tender and caramelized.
2. In a small jar or bowl, whisk together olive oil, vinegar, mustard, maple syrup, salt, and pepper until emulsified.
3. In a large salad bowl, combine greens, roasted vegetables, pomegranate seeds, red onion, goat cheese, and candied nuts.
4. Drizzle with dressing just before serving and toss gently to coat.
5. Serve immediately as a side or topped with grilled chicken for a full meal.
Notes
Substitute roasted carrots or beets for the squash.
Make dressing ahead — it keeps up to 5 days in the fridge.
Add cooked quinoa or wild rice for extra heartiness in a main dish salad.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 10g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: winter salad, roasted vegetable salad, maple dijon dressing, pomegranate salad