Roasted Winter Salad

This roasted winter salad is a nutritious combination of seasonal vegetables plus pecans and dried cranberries.

You can use whatever type of squash you’d like and roast it to golden perfection. Then, it’s all tossed with a sweet and savory dressing featuring dijon mustard and maple syrup.

Ingredients

Time
20 m
2 servings
Cals
cals

1 medium butternut squash, peeled and finely diced
4 cups thinly sliced cabbage
4 cups thinly sliced kale
1 tbsp + 1 tsp Bragg Organic Extra Virgin Olive Oil, divided
Pinch salt and pepper
¼ cup Patience Fruit Organic Dried Cranberries
¼ cup Tacoma Boys Pecan Pieces, roughly chopped
¼ cup Athenos Crumbled Feta Cheese

Dijon Maple Vinaigrette

¼ cup Bragg Organic Extra Virgin Olive Oil
2 tbsp Bragg Organic Apple Cider Vinegar
1 tbsp lemon juice
1 tbsp Stonewall Kitchen Maine Maple Syrup
1 tsp Bornier Organic Dijon Mustard
1 small garlic clove, pressed
¼ tsp dried crushed rosemary
Pinch salt and pepper

Directions

Preheat the Oven
Preheat the oven to 425 degrees Fahrenheit.
Roast the Cabbage & Squash
Toss the diced squash and cabbage with 1 tbsp olive oil and a small pinch of salt and pepper. Spread in a single even layer on a baking sheet. Transfer to the oven and roast for about 12-15 minutes, tossing halfway through, until the squash is tender and the cabbage is slightly browned. Broil on high for about 3 minutes, if desired for further browning.
Roast the Kale
Toss the kale with 1 tsp olive oil and a small pinch of salt and pepper and spread in a single even layer on another baking sheet. Roast for about 3-5 minutes or until slightly tender and browned.
Make the Dressing
Meanwhile, in a small bowl or mason jar with a lid on, whisk or shake all ingredients for the dressing until well emulsified.
Assemble the Salad
Assemble the salad by tossing together the kale, cabbage, and squash. Top with the dried cranberries, pecans, and feta cheese. Drizzle with desired amount of dressing and enjoy!