Name: Winter Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: . Vegetables; 2 cups cubed butternut squash; ½ medium red onion (cut into thin wedges); Extra-virgin olive oil (for drizzling); Sea salt; Freshly ground black pepper; . Greens; ½ bunch curly kale ((4 to 6 leaves, stemmed, leaves torn)); . Dressing; Apple Cider Vinegar Dressing; . Toppings; ½ small radicchio (thinly sliced); 6 Brussels sprouts (thinly sliced); ¾ cup candied pecans (or toasted pecans); ⅓ cup pomegranate arils (or dried cranberries); ⅓ cup shaved Parmesan (or pecorino cheese)

Brighten up your winter days with this delightful Winter Salad! Packed with roasted flavors and vibrant ingredients, it’s both hearty and refreshing.

Why You’ll Love This Salad

This salad combines the sweetness of roasted butternut squash with the crunch of pecans and the tartness of pomegranate arils. It’s a festive dish that’s perfect for any occasion!

Tips for Success

Don’t skip massaging the kale; it really enhances the flavor and texture. Plus, feel free to customize with your favorite nuts or cheese!

Ingredients

Instructions

Preparation:
Step 1

- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
Step 2

- Roast the vegetables: Place the squash on one side of the baking sheet and the onion wedges on the other. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 35 minutes, or until tender and golden brown around the edges. Remove the onions before the squash if needed. Pull apart the onion layers.
Step 3

- Prepare the kale: Place the kale in a large bowl and drizzle with some of the dressing. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
Step 4

- Combine and serve: Add the radicchio, Brussels sprouts, roasted squash, onions, and remaining dressing. Toss well, then top with the pecans, pomegranates, and cheese. Gently toss. Season to taste and serve.

Nutrition

Calories: 300, Fat: 20g, Carbs: 30g, Protein: 8g

Cooking techniques

Roasting is a fantastic technique here, as it brings out the natural sweetness of the squash and onions. Massage the kale for better flavor and texture!

Variations or substitutions

Feel free to swap the candied pecans for walnuts or almonds, and the cheese can be substituted with a dairy-free option if you prefer.

Storage tips

Store leftovers in an airtight container in the fridge for up to 3 days. The kale will continue to soften, so it's best enjoyed fresh!

Notes

For a vegan version, simply omit the cheese and use a plant-based dressing.