Winter Salad
My hearty winter salad is kale packed with roasted butternut squash and onions, candied nuts, and fresh pomegranate arils all dressed in my favorite balsamic vinaigrette!
Servings: 6 salads
Cost: $8
Equipment
Ingredients
- 2 cups butternut squash peeled and cubed
- ½ medium red onion cut into thin wedges
- 6 leaves curly kale
- ½ cup Balsamic Vinaigrette Dressing or dressing of your choice
- ½ small radicchio thinly sliced
- 6 Brussels sprouts thinly sliced
- ¾ cup candied nuts I prefer pecans
- ⅓ cup pomegranate arils or dried cranberries
- ⅓ cup shaved Parmesan
- Fresh Ground Salt and Pepper to taste
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the butternut squash and red onion on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 35 minutes, or until tender.
- Place the kale in a large bowl and massage a small amount of the dressing into it, this helps soften the sharp edge of the kale.
- Add the radicchio, Brussels sprouts, roasted squash, onions, and remaining dressing. Toss well, then top with the pecans, pomegranates, and cheese. Taste and top with salt and pepper as needed, serve immediately.
Nutrition
Calories: 183kcal | Carbohydrates: 16g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 246mg | Potassium: 260mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5104IU | Vitamin C: 27mg | Calcium: 42mg | Iron: 1mg
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