Winter Chopped Salad
A vibrant and hearty Winter Chopped Salad featuring roasted sweet potatoes and butternut squash, crisp apple, bright pomegranate arils, toasted nuts, and a tangy Maple-Dijon dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Salad
- Method: Roasting and Chopping
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 5 cups chopped kale or mixed sturdy greens (like romaine or radicchio)
- 1 medium sweet potato, peeled and diced into 1/2-inch cubes
- 1 cup diced butternut squash (1/2-inch cubes)
- 1 tablespoon olive oil, plus more for dressing
- Salt and freshly ground black pepper to taste
- 1 tart apple (like Honeycrisp or Granny Smith), diced
- 1/2 cup pomegranate arils
- 1/2 cup chopped toasted pecans or walnuts
- 1/4 cup crumbled goat cheese or feta (optional)
- 1/4 cup olive oil (for dressing)
- 2 tablespoons apple cider vinegar (for dressing)
- 1 tablespoon maple syrup (for dressing)
- 1 teaspoon Dijon mustard (for dressing)
- 1 small clove garlic, minced (optional, for dressing)
- Salt and pepper to taste (for dressing)
Instructions
- Preheat oven to 400°F (200°C). On a large baking sheet, toss the diced sweet potato and butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through. Let cool slightly.
- Prepare the dressing: In a small bowl or jar, whisk together the 1/4 cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic (if using), salt, and pepper until emulsified.
- In a large serving bowl, combine the chopped kale (or greens), roasted sweet potato and butternut squash, diced apple, pomegranate arils, toasted pecans, and crumbled goat cheese (if using).
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve immediately.
Notes
- Use sturdy greens like kale or romaine as they hold up well to the roasted vegetables.
- Ensure the roasted vegetables cool slightly before tossing with the greens to prevent wilting.
- For a vegan option, omit the goat cheese or use a plant-based feta substitute.
Nutrition
- Serving Size: 1 serving (estimated)
- Calories: 350-450 (estimated, depends on cheese/nut amounts)
- Sugar: 10-15g (estimated, mainly from maple syrup and sweet potato)
- Sodium: 200-300mg (estimated)
- Fat: 25-35g (estimated)
- Saturated Fat: 4-6g (estimated, depends on cheese)
- Unsaturated Fat: High (estimated)
- Trans Fat: 0g
- Carbohydrates: 30-40g (estimated)
- Fiber: 6-8g (estimated)
- Protein: 7-10g (estimated)
- Cholesterol: 10-20mg (estimated, depends on cheese)
Find it online: https://www.masterthecook.com/winter-chopped-salad/