Description
Crisp winter salad with homemade vinaigrette brings seasonal produce together in a delightful symphony of flavors. Fresh greens, roasted vegetables, and tangy dressing create a light yet satisfying meal you’ll savor with each refreshing bite.
Ingredients
Scale
- 4 cups mixed greens (spinach, arugula, kale, or a blend)
- ½ cup crumbled feta or goat cheese
- ½ cup candied pecans or walnuts
- 1 cup pomegranate seeds
- ½ cup dried cranberries
- 1 large apple (Honeycrisp or Granny Smith), thinly sliced
- 1 cup thinly sliced Brussels sprouts (optional)
- ¼ cup thinly sliced red onion
- ¼ cup extra-virgin olive oil
- 2 tbsps apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or honey
- 1 tbsp fresh lemon juice
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Salad Composition: Layer mixed greens as a vibrant base, then artfully scatter roasted butternut squash, thinly sliced Brussels sprouts, crisp apple segments, jewel-like pomegranate seeds, crumbled cheese, toasted pecans, and tangy dried cranberries across the verdant canvas.
- Vinaigrette Creation: Blend olive oil, apple cider vinegar, Dijon mustard, maple syrup, fresh lemon juice, garlic powder, salt, and black pepper in a sealed container, vigorously shaking until the dressing emulsifies into a smooth, glossy consistency.
- Final Assembly: Generously cascade the prepared vinaigrette over the composed salad, using delicate tossing motions to ensure each ingredient receives a light, even coating without bruising the delicate greens.
Notes
- Tenderize raw Brussels sprouts by gently massaging them with a bit of olive oil and salt to soften their texture and reduce bitterness.
- Cut butternut squash into uniform, bite-sized cubes and roast at 425°F for crispy edges and caramelized flavor, ensuring even cooking.
- Taste and adjust vinaigrette by adding more maple syrup for sweetness or lemon juice for tang, creating a harmonious dressing.
- Prepare components separately and store in airtight containers; combine just before serving to maintain salad’s crispness and prevent soggy greens.
- Prep Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 150
- Sugar: 8 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 5 mg