Winter Wonder Salad Recipes

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12 BEST WINTER SALAD RECIPES: BUTTERNUT SQUASH SALAD & MORE



12 Best Winter Salad Recipes: Butternut Squash Salad & More image

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

1 recipe Roasted Butternut Squash
8 cups mixed greens
1 red apple, diced
1/4 cup dried cranberries
1/4 cup feta cheese or goat cheese crumbles (omit for vegan)
3 tablespoons chopped pecans
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon orange zest
2 tablespoons honey (or maple syrup for vegan)
1/4 teaspoon kosher salt
1/2 cup olive oil

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



Winter Wonder Salad image

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

1 tablespoon white balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons orange juice
3 tablespoons extra virgin olive oil
1/4 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 cups mixed baby lettuces and spring greens
1 large persimmon, cut into wedges
1 cup crumbled blue cheese (4 ounces)
1/4 cup walnut halves
1/2 pomegranate, peeled and separated into seeds

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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