Winter Salad
Make this delicious Winter Salad with roasted butternut squash, kale, pecans, cranberries, and goat cheese. Ready in 40 minutes, perfect for cold weather meals.
Equipment
- oven
- rimmed baking sheet
- skillet
- knife
- cutting board
- small bowl
- whisk
- large salad bowl
- measuring cups
- measuring spoons
- salad tongs
Ingredients
For the Roasted Squash
- 1 small butternut squash peeled and cubed into 1-inch pieces
- 2 tablespoons pure olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad
- 6 cups mixed winter greens such as kale and spinach, stems removed and leaves torn
- 1/2 cup pecans toasted and roughly chopped
- 1/3 cup dried cranberries
- 4 ounces goat cheese crumbled
For the Dressing
- 1/4 cup pure olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. On a rimmed baking sheet, toss the cubed butternut squash with 2 tablespoons pure olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Roast for 20 to 25 minutes, stirring halfway through, until the squash is tender and has caramelized edges.
- While the squash roasts, place the pecans in a dry skillet over medium heat. Toast for 3 to 5 minutes, stirring frequently, until they become fragrant and turn a light golden brown. Remove from heat, let cool, then roughly chop with a knife.
- In a small bowl or jar, whisk together 1/4 cup pure olive oil, apple cider vinegar, honey, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until the dressing is emulsified and smooth. Set aside.
- In a large salad bowl, add the mixed winter greens. If using kale, drizzle a small amount of the dressing over the leaves and massage them with your hands for 2 to 3 minutes to soften the texture.
- Once the squash is done roasting, remove it from the oven and let it cool on the baking sheet for 5 minutes to prevent wilting the greens.
- Add the warm squash to the salad bowl. Add the toasted pecans, dried cranberries, and crumbled goat cheese to the bowl. Drizzle the remaining dressing over the top and toss gently with salad tongs until all ingredients are evenly coated. Serve immediately while the squash is still slightly warm.
Notes
If using kale, massaging it with the dressing helps soften the leaves.