12 Best Winter Salad Recipes Butternut Squash Salad More

26 BEST WINTER SALADS TO PUT ON REPEAT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a winter salad in 30 minutes or less!

12 BEST WINTER SALAD RECIPES: BUTTERNUT SQUASH SALAD & MORE

Steps:

• Make the Roasted Butternut Squash, following the instructions in that recipe. (We suggest making this portion in advance; store the roasted squash refrigerated until ready to use and bring to room temperature before serving.)
• In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (Store leftovers refrigerated and bring to room temperature before serving.)
• Add greens to a platter or individual salad plates, and top with the roasted squash, diced apple, cranberries, cheese crumbles, and chopped pecans. Drizzle with the desired amount of dressing (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).

WINTER BUTTERNUT SQUASH SALAD

Steps:

• Preheat the oven to 200C. In a large bowl, coat the butternut squash and red onion in the honey and olive oil, and season with salt and pepper. Spread over a baking sheet and place in the oven for 50-60 minutes until golden brown and caramelised; allow to cool.
• To make the dressing, place all of the ingredients into the base of the bowl you plan to use for the salad and whisk together until the oil is fully combined with the other ingredients.
• Add the remaining salad ingredients (rocket, baby spinach, cherry tomatoes, blue cheese and pecans) to the salad bowl along with the roasted butternut squash and onion.
• Toss to ensure everything is fully coated in the dressing and serve immediately.

WINTER SALAD WITH BUTTERNUT SQUASH

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.