Description
A vibrant winter salad featuring roasted butternut squash, crisp apple, and pomegranate arils, dressed in a tangy white balsamic vinaigrette.
Ingredients
Scale
- 4–5 ounces spring mix or mixed greens
- ⅓ cup candied pecans or toasted pecans
- ½ large chopped Honeycrisp apple
- ½ cup crumbled feta cheese
- ½ cup pomegranate arils
- 3 cups peeled and cubed butternut squash
- 1 Tablespoon avocado oil or olive oil
- ½ teaspoon sea salt
- Pinch of pepper
- ½ cup extra-virgin olive oil
- ¼ cup white balsamic vinegar
- ½ Tablespoon honey or maple syrup (plus more to taste)
- 1 clove fresh garlic (minced or ¼ teaspoon garlic powder)
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400°F. Toss butternut squash with avocado oil, salt, and pepper. Roast for 20-30 minutes until tender, then let cool.
- Whisk together the olive oil, white balsamic vinegar, honey/maple syrup, garlic, sea salt, and black pepper for the dressing.
- Combine the mixed greens, roasted butternut squash, apple chunks, candied/toasted pecans, pomegranate arils, and crumbled feta in a large salad bowl.
- Drizzle with the dressing and toss to combine. Alternatively, serve the salad plated with dressing drizzled on top.
Notes
Allow roasted squash to cool slightly before adding to greens to maintain texture. Use fresh, high-quality ingredients for best flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 14g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg