Is there anything better than a refreshing winter salad to brighten up those chilly days? I absolutely adore this winter salad, packed with vibrant seasonal ingredients that not only taste amazing but are also super healthy! Imagine the sweet, roasted butternut squash paired with crunchy walnuts, tangy cranberries, and creamy feta – it’s like a cozy hug in a bowl! Plus, it’s so easy to whip up and makes for a beautiful centerpiece at any table. The mix of flavors and textures is just delightful, and you get a good dose of nutrients to keep you energized throughout the day. Trust me, this winter salad will become your go-to recipe when you want something light yet satisfying. Let’s dive into how to make it!
Ingredients List
- 4 cups mixed greens (I love using a blend of baby spinach, arugula, and kale for a nice variety)
- 1 cup roasted butternut squash, cubed (make sure to roast it until it’s tender and caramelized for that sweet flavor!)
- 1/2 cup dried cranberries (these add a delightful pop of sweetness)
- 1/2 cup walnuts, chopped (I like to toast them for extra crunch and flavor)
- 1/4 cup feta cheese, crumbled (the creaminess of the feta really ties everything together)
- 1/4 cup red onion, thinly sliced (for a bit of zing; you can soak them in water for a milder taste if you prefer)
- 1/4 cup olive oil (extra virgin is my favorite for its rich flavor)
- 2 tablespoons balsamic vinegar (this brings a lovely tang to the salad)
- Salt and pepper to taste (don’t be shy with the seasoning!)
How to Prepare Instructions
Making this winter salad is super simple and oh-so-rewarding! Let’s break it down step by step so you can enjoy this deliciousness in no time.
Prepping the Butternut Squash
First things first, let’s get that butternut squash ready! Preheat your oven to 400°F (200°C). While that’s heating up, peel and cube your butternut squash into bite-sized pieces. Toss them in a bowl with a drizzle of olive oil, a sprinkle of salt, and a bit of pepper. Make sure each piece is coated evenly – it’ll enhance that lovely roasted flavor! Spread the squash on a baking sheet in a single layer and roast for about 25 minutes, or until it’s tender and caramelized. You’ll know it’s ready when it smells like heaven!
Assembling the Salad
Once your squash is perfectly roasted, it’s time to bring everything together! In a large bowl, combine the mixed greens, roasted butternut squash, dried cranberries, chopped walnuts, crumbled feta, and thinly sliced red onion. Give it a gentle toss to mix everything without mashing the squash – we want those beautiful colors to shine!
Making the Dressing
Now, let’s whip up the dressing to tie it all together! In a small bowl, whisk together the olive oil and balsamic vinegar until it’s well blended. This simple dressing adds a lovely tang that complements the sweetness of the squash and cranberries. Drizzle it over the salad and toss gently again to coat all the ingredients beautifully!
Serving Suggestions
And voilà! Your winter salad is all set to be served. I recommend enjoying it right away while the squash is still warm. If you want to amp it up, feel free to add some protein like grilled chicken or chickpeas for an extra boost. It’s a fantastic way to make this salad a complete meal!
Nutritional Information
Here’s a quick look at the estimated nutritional information for this delightful winter salad. Keep in mind that these values can vary based on specific ingredients and portion sizes, but it offers a good guideline to help you feel good about what you’re eating!
- Serving Size: 1 serving
- Calories: 250
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 10mg
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 10g
- Protein: 6g
- Sodium: 150mg
This winter salad is not only a feast for your taste buds but also a nutritious choice that packs in a variety of vitamins and minerals! Enjoying a bowl of this will definitely warm your heart and nourish your body!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Seasonal flavors that celebrate the best of winter produce.
- Loaded with nutrients, making it a healthy choice.
- Customizable with your favorite proteins for added heartiness.
- Absolutely gorgeous presentation that will impress your guests.
Trust me, once you taste this winter salad, you’ll be coming back to it again and again for its deliciousness and vibrant colors!
Tips for Success
Now that you’re ready to whip up this fabulous winter salad, here are some of my top tips to ensure it turns out perfectly every time!
- Don’t rush the roasting: Make sure to give that butternut squash enough time in the oven. If it’s not roasted long enough, it won’t develop that delicious caramelized flavor. Keep an eye on it, and let it get nice and golden!
- Season generously: When you’re roasting the squash, don’t be shy with the salt and pepper. A little extra seasoning can make a big difference in flavor, so taste as you go!
- Mix greens wisely: Experiment with different greens! While I love a mix of baby spinach, arugula, and kale, you can also try adding some radicchio for a splash of color and bitterness to balance the sweetness.
- Dress just before serving: To keep your salad fresh and crisp, add the dressing right before you serve it. This way, the greens will stay vibrant and won’t get soggy!
- Get creative: Feel free to play around with the ingredients! Add sliced apples or pears for crunch and sweetness, or throw in some roasted beets for an earthy twist. The possibilities are endless!
- Store leftovers properly: If you have any salad left, store the components separately. Keep the greens, roasted squash, and dressing in separate containers to maintain freshness for your next meal.
Follow these tips, and you’ll have a winter salad that’s not only delicious but also a feast for the eyes! Enjoy the process, and don’t forget to taste along the way—cooking should be fun!
Variations
One of the best things about this winter salad is how versatile it is! You can easily switch up the ingredients to keep things exciting or cater to your taste preferences. Here are some fun variations to try:
- Nuts: Swap out the walnuts for pecans or almonds for a different crunch. You could even try pumpkin seeds for a nut-free option that still packs a punch!
- Cheese: Instead of feta, crumble some goat cheese or even blue cheese for a bolder flavor. If you prefer a milder taste, shredded mozzarella works beautifully too!
- Vegetables: Add roasted Brussels sprouts or sweet potatoes for extra heartiness. You can also toss in some shredded carrots or thinly sliced radishes for a pop of color and crunch!
- Greens: Experiment with different greens like arugula for a peppery kick or romaine for a classic crunch. A mix of greens can add depth and variety to your salad base!
- Fruits: Throw in some sliced apples or pears for a sweet twist, or add pomegranate seeds for a burst of tartness. Fresh citrus segments can brighten things up too!
- Dressing: Change up the dressing by adding a bit of Dijon mustard or honey to the balsamic vinaigrette for an extra layer of flavor. You could also try a citrus vinaigrette for a refreshing change!
Feel free to get creative and mix and match these ideas! This winter salad can be a new adventure every time you make it, and I can’t wait to hear about your delicious combinations!
Storage & Reheating Instructions
Storing leftovers from this winter salad is super easy, and I’ve got some tips to keep everything fresh and tasty! First things first, if you have any salad left, try to store the components separately. This way, the greens won’t get soggy, and the flavors will stay vibrant. I recommend putting the mixed greens in one airtight container, the roasted butternut squash in another, and keeping the dressing in a small jar or bowl.
You can store the greens in the refrigerator for up to 3 days, while the roasted squash will last for about 4 days. As for the dressing, it can be kept in the fridge for up to a week. Just give it a little shake or whisk before using it again!
Now, if you want to enjoy your salad warm again, there’s no need to worry! You can gently reheat the roasted butternut squash in the microwave for about 30 seconds to 1 minute, ensuring it warms through without getting mushy. Just remember not to reheat the greens—serve them fresh for that lovely crunch! Once everything is warmed up, toss it together with the dressing just before serving. Voila! You’ve got a delicious winter salad that tastes just as good as it did the first time around!
