Winter Salad
This simple winter salad combines spring mix, roasted butternut squash, pomegranate, pecans, apple and feta cheese all tossed in a white balsamic vinaigrette.
Ingredients
- 4-5 ounces spring mix or mixed greens
- 1/3 cup candied pecans (or toasted pecans)
- 1 large apple chopped (I used honey crisp)
- 1/2 cup feta cheese crumbled
- 1/2 cup pomegranate arils
- 3 cups butternut squash peeled and cubed
- 1 tablespoon avocado oil (or olive oil)
- 1/2 teaspoon sea salt
- 1 pinch black pepper
- 1/2 cup extra-virgin olive oil
- 1/4 cup white balsamic vinegar
- 1/2 tablespoon honey (or maple syrup, plus more to taste)
- 1 clove garlic fresh, minced (or 1/4 teaspoon garlic powder)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Heat oven to 400°F.
- Toss butternut squash with olive oil, salt and pepper.
- Roast for 20-30 minutes, until tender.
- Remove from the oven and let cool.
- Whisk together all dressing ingredients in a glass bowl or jar until combined.
- Add greens to a large salad bowl and top with roasted butternut squash, apple chunks, pecans, pomegranate arils and feta cheese.
- Drizzle on dressing and toss to combine.
- Alternatively, you can plate the salad and drizzle each serving with dressing before serving.
Notes
This simple winter salad combines spring mix, roasted butternut squash, pomegranate, pecans, apple and feta cheese all tossed in a white balsamic vinaigrette.