12 Best Winter Salad Recipes Butternut Squash Salad More

WINTER SALAD WITH BUTTERNUT SQUASH

Winter Salad with Butternut Squash image

Winter salad made with kale, butternut squash, pomegranate seeds, oranges, boursin, and a homemade vinaigrette.

Provided by Lindsay Moe

Categories Salad

Time 55m

Number Of Ingredients 16

Ingredients

1 butternut squash (seeded, peeled and cut into large chunks about 1/2 inch thick)
Olive oil (for drizzling on the squash)
Coarse kosher salt & freshly ground black pepper (to taste)
6 cups baby kale
1/2 red onion (thinly sliced)
1/2 cup pomegranate seeds
1/2 cup roughly chopped pecans
2 Cara Cara oranges (sectioned)
3 ounces Boursin cheese with garlic & fine herbs
1/2 cup olive oil
3 tablespoons white wine vinegar
2 tablespoons minced shallots
2 teaspoons maple syrup
2 teaspoons dijon mustard
Coarse kosher salt & freshly ground black pepper
Red pepper flakes (optional)

Steps:

Preheat the oven to 425ºF.
Arrange squash in a single layer on a rimmed baking sheet. Drizzle lightly with olive oil, then use your hands to rub it around to make sure it's coated on both sides. Sprinkle with salt and pepper to taste.
Roast the squash for 30-40 minutes, flipping every 10-15 minutes, until tender and lightly browned.
Meanwhile, in a large bowl, gently toss kale, onion, pomegranate seeds, pecans, and oranges until combined.
Serve the salad divided between two plates and topped with the roasted squash, crumbled Boursin, and shallot vinaigrette.
Combine all ingredients in a small mason jar and shake to combine. If you don't have a jar, stir everything together well in a small bowl.
Serve drizzled over salad as desired.
You will likely have some dressing leftover, which you can use on other salads throughout the week.

Nutrition Facts : Calories 497 kcal, Carbohydrate 48 g, Protein 10 g, Fat 34 g, SaturatedFat 9 g, Cholesterol 22 mg, Sodium 194 mg, Fiber 8 g, Sugar 16 g, UnsaturatedFat 21 g, ServingSize 1 serving

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