Description
A refreshing winter salad that combines seasonal ingredients for a burst of flavor and nutrition.
Ingredients
- Mixed greens – 4 cups
- Roasted butternut squash – 1 cup
- Pomegranate seeds – 1/2 cup
- Feta cheese – 1/2 cup, crumbled
- Walnuts – 1/3 cup, chopped
- Olive oil – 3 tablespoons
- Balsamic vinegar – 2 tablespoons
- Salt – to taste
- Pepper – to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the butternut squash, then toss with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes until tender.
- In a large bowl, combine mixed greens, roasted butternut squash, pomegranate seeds, feta cheese, and walnuts.
- In a small bowl, whisk together olive oil and balsamic vinegar.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy!
Notes
- Feel free to add other seasonal fruits or nuts as desired.
- This salad can be made ahead of time; just add the dressing right before serving.
- For a vegan option, omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg