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.

Prep Time: 20 min

Servings: 2

Sides/Appetizers

Print this Recipe

Ingredients

Ingredients List:

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

Preparation

Preheat the Oven
Preheat the oven to 425°F (220°C).
Roast the Cabbage & Squash
Toss the diced squash and cabbage with 1 tablespoon olive oil and a small pinch of salt and pepper. Spread in an even layer on a baking sheet. Roast for 12–15 minutes, tossing halfway through, until the squash is tender and the cabbage is lightly browned. Broil on high for about 3 minutes if additional browning is desired.
Roast the Kale
Toss the kale with 1 teaspoon olive oil and a pinch of salt and pepper. Spread in an even layer on a separate baking sheet and roast for 3–5 minutes, until slightly tender and lightly browned.
Make the Dressing
In a small bowl or mason jar, whisk or shake together all dressing ingredients until well emulsified.
Assemble the Salad
Toss together the roasted kale, cabbage, and squash. Top with dried cranberries, pecans, and feta cheese. Drizzle with the desired amount of dressing and serve.

See All Recipes