As the chill of winter sets in, there's nothing quite like a vibrant and nourishing Winter Salad with Sage Vinaigrette to warm your soul and delight your taste buds! This colorful dish combines the earthy sweetness of roasted butternut squash with the crispness of mixed winter greens, topped off with the delightful crunch of walnuts and the burst of pomegranate seeds. Drizzled with a homemade sage vinaigrette, it’s not just a salad; it’s a celebration of winter’s bounty that will have your guests asking for seconds. Ready to elevate your salad game this season? Let’s dive into this quick and easy recipe that’s perfect for any occasion!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups mixed winter greens
- 1 cup roasted butternut squash, cubed
- 1/2 cup pomegranate seeds
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, toasted
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh sage, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C) for roasting butternut squash. Peel and cube squash into 1/2-inch pieces, tossing with 1 tablespoon olive oil, salt, and pepper.
- Spread butternut squash cubes on a baking sheet in a single layer. Roast for 20-25 minutes, turning once halfway through, until edges are golden and squash is tender. Remove and let cool to room temperature.
- While squash is roasting, toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning. Remove and let cool.
- Prepare sage vinaigrette by whisking together remaining olive oil, apple cider vinegar, chopped fresh sage, salt, and pepper in a small bowl until well combined.
- In a large salad bowl, gently combine mixed winter greens, roasted butternut squash, pomegranate seeds, and toasted walnuts.
- Drizzle sage vinaigrette over the salad and toss lightly to coat ingredients evenly.
- Sprinkle crumbled feta cheese over the top of the salad just before serving.
- Serve immediately at room temperature, enjoying the blend of warm roasted squash, crisp greens, and tangy vinaigrette.
Tips
- Roast the Squash Perfectly: Make sure to cut your butternut squash into uniform 1/2-inch cubes for even roasting. Keep an eye on them while they cook; turning them halfway ensures they caramelize beautifully and don’t burn.
- Toast the Walnuts: Toasting the walnuts enhances their flavor and adds a delightful crunch. Just a few minutes in a dry skillet over medium heat is all it takes—stir frequently to avoid burning!
- Make the Vinaigrette Ahead: If you're short on time, prepare the sage vinaigrette in advance and store it in the fridge. It can be made a day ahead, allowing the flavors to meld beautifully.
- Add Freshness: For an extra pop of flavor, consider adding sliced apples or pears to the salad. They pair wonderfully with the sweetness of the squash and the tanginess of the vinaigrette.
- Serve at Room Temperature: This salad is best served at room temperature, allowing the flavors to shine. If you’ve made the components ahead of time, let them sit out for a bit before assembling.
- Customize Your Greens: Feel free to mix and match your winter greens! Kale, arugula, or even spinach can add different textures and flavors to your salad.
- Garnish for Presentation: A sprinkle of extra pomegranate seeds and a few sage leaves on top just before serving not only enhance the presentation but also add an inviting touch.Enjoy crafting this delicious Winter Salad that’s as beautiful as it is tasty!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 7g
Fat: 19g
Saturated Fat: 4g
Cholesterol: 15mg
