12 BEST WINTER SALAD RECIPES: BUTTERNUT SQUASH SALAD & MORE
This Butternut Squash Salad is irresistibly fresh, featuring apple and a citrusy orange vinaigrette. Perfect for fall and winter!
Provided by Sonja Overhiser
Categories Side dish
Time 45m
Yield 4
Number Of Ingredients 12
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).
Nutrition Facts : Calories 398 calories, Sugar 17.9 g, Sodium 284.2 mg, Fat 34 g, SaturatedFat 5.8 g, TransFat 0 g, Carbohydrate 24.9 g, Fiber 3 g, Protein 3.3 g, Cholesterol 8.3 mg
WINTER WONDER SALAD
This salad is a nice change. It was in the Health magazine's December 2008 issue. I made this for Christmas Eve and we all enjoyed it very much.
Provided by Debbie Boere Vrou
Categories Fruit
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For the dressing, add all ingredients to blender and mix until slightly emulsified.
- Put a cup of greens in each salad plate. Put equal portions of persimmon, cheese, walnuts and pomegranate seeds. Drizzle around 2 tbsp of dressing on each plate.
Nutrition Facts : Calories 288.5, Fat 24.8, SaturatedFat 8.2, Cholesterol 25.3, Sodium 627.4, Carbohydrate 9.7, Fiber 1.2, Sugar 4.6, Protein 9.2
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