When the weather turns chilly, a crisp, refreshing salad isn’t usually the first thing that comes to mind. But this Winter Salad is here to change that. It’s the perfect way to bring a burst of freshness and color to your table, even when it’s gray and cold outside. I created this recipe for those days when you’re craving something light yet satisfying, a dish that feels both nourishing and indulgent. Packed with roasted squash, crunchy nuts, and a bright maple-dijon vinaigrette, this salad is anything but boring. It’s the side dish that might just steal the show at your next family dinner or holiday gathering.
Table of Contents
Table of Contents
Why You’ll Love This Winter Salad
- Perfect for the Season: It uses hearty, roasted vegetables and winter greens that are readily available this time of year.
- Full of Flavor and Texture: Every bite is a mix of sweet, savory, crunchy, and soft. It’s a true party for your palate.
- Surprisingly Simple: While it looks impressive, it comes together without any fuss. It’s a great make-ahead option, too!
- Incredibly Versatile: Easily adapt it to what you have in your fridge. Add some crumbled feta, swap the pecans for walnuts, or toss in some dried cranberries for a touch of sweetness.
Ingredients
For the Salad:
- 1 small butternut squash, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper, to taste
- 5 oz mixed greens (like kale, spinach, or arugula)
- 1/2 cup pecans, toasted
- 1/4 cup red onion, thinly sliced
- 1/3 cup crumbled goat cheese or feta (optional)
For the Maple-Dijon Vinaigrette:
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Salt and pepper, to taste
Winter Salad Recipe Easy Veggie Dish
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Savor our ultimate winter salad recipe A quick easy veggie dish packed with seasonal ingredients Perfect for a healthy delicious meal
Ingredients
- 1 small butternut squash, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper, to taste
- 5 oz mixed greens (like kale, spinach, or arugula)
- 1/2 cup pecans, toasted
- 1/4 cup red onion, thinly sliced
- 1/3 cup crumbled goat cheese or feta (optional)
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tbsp of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned. Let it cool slightly.
- While the squash is roasting, make the vinaigrette. In a small jar or bowl, whisk together the 1/4 cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, and a pinch of salt and pepper. Shake or whisk until well combined.
- In a large salad bowl, add your mixed greens. Top with the roasted butternut squash, toasted pecans, and thinly sliced red onion.
- Drizzle the desired amount of maple-dijon vinaigrette over the salad and toss gently to coat everything evenly.
- Sprinkle with crumbled goat cheese or feta if you’re using it. Serve immediately and enjoy the delicious crunch!
Notes
Winter Salad is the perfect easy, healthy recipe for the colder months. Packed with roasted squash, nuts, and a tangy vinaigrette, it’s a crunchy delight!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
- Sugar: 8 g
- Fat: 25 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 6 g
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tbsp of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned. Let it cool slightly.
- While the squash is roasting, make the vinaigrette. In a small jar or bowl, whisk together the 1/4 cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, and a pinch of salt and pepper. Shake or whisk until well combined.
- In a large salad bowl, add your mixed greens. Top with the roasted butternut squash, toasted pecans, and thinly sliced red onion.
- Drizzle the desired amount of maple-dijon vinaigrette over the salad and toss gently to coat everything evenly.
- Sprinkle with crumbled goat cheese or feta if you’re using it. Serve immediately and enjoy the delicious crunch!
My Favorite Tips & Variations
This winter salad recipe is wonderfully forgiving. Don’t stress if you’re missing an ingredient—chances are, you can swap it for something else! If you’re not a fan of goat cheese, feta is a fantastic salty alternative. For a nut-free version, try toasted pumpkin seeds for that essential crunch. And if your family has a sweet tooth like mine, a handful of dried cranberries or cherries is a welcome addition. To get ahead, you can roast the squash and make the dressing a day in advance. Just store them separately in the fridge and assemble right before serving to keep those greens nice and crisp.
What to Serve With Your Winter Salad
This salad is a fabulous partner to so many main courses. It’s incredible alongside a simple roasted chicken for a complete weeknight meal. For a holiday spread, it pairs beautifully with a herb-crusted pork loin or a classic baked ham. It’s sturdy enough to hold its own and adds a vibrant, healthy element to any plate.
Nutrition Information
This salad is not only delicious but also packed with nutrients. Butternut squash is a great source of Vitamin A and fiber, while the leafy greens provide a boost of vitamins and minerals. The healthy fats from the olive oil and nuts help keep you full and satisfied. (Note: Nutritional values are an estimate and may vary based on specific ingredients used.)
Frequently Asked Questions
Can I make this winter salad ahead of time?
Absolutely! You can roast the squash and prepare the dressing up to two days in advance. Store them separately in airtight containers in the refrigerator. I recommend assembling the salad just before serving to prevent the greens from getting soggy.
What other squash can I use?
Butternut is my favorite for its sweetness and texture, but acorn squash or delicata squash would work wonderfully too. Delicata squash has the bonus of an edible skin, so you can skip the peeling step!
How should I store leftovers?
If you have leftover assembled salad, it’s best to store it in an airtight container in the fridge for a day. It might get a little soft, but it will still taste great. The dressing can be stored separately for up to a week.
Is there a way to make this salad a main course?
For sure! To turn this into a more substantial meal, add a protein. Grilled chicken, chickpeas, or even some leftover flank steak would be delicious additions that make it a complete and satisfying lunch or dinner.
This Winter Salad is proof that healthy eating doesn’t have to be bland, especially during the colder months. It’s a celebration of seasonal flavors that will brighten up any meal. I love how something so simple can feel so special. I hope this recipe finds its way into your regular rotation and brings a little extra joy and crunch to your table. If you give it a try, I’d love to hear what you think! Happy cooking!