The BEST Chopped Winter Salad with Butternut Squash & Maple Dressing

When the weather cools down, nothing warms the soul quite like a vibrant and hearty salad packed with seasonal flavors. This Chopped Winter Salad with Butternut Squash is a perfect blend of crisp greens, roasted squash, and a medley of textures and flavors. The roasted butternut squash adds a natural sweetness that complements the crunch of fresh veggies and the richness of a zesty dressing. Whether you’re enjoying it as a main dish or a side, this salad is a beautiful and nourishing addition to your winter menu.

Why You’ll Love This Recipe

Packed with Nutrients: Full of fiber, vitamins, and antioxidants, this salad is a powerhouse of nutrition.
Seasonal Flavors: Roasted butternut squash, apples, and pomegranate bring a festive touch to your winter meals.
Quick and Easy: Roast the squash, chop the veggies, and toss everything together in minutes.
Versatile: Perfect as a light lunch, dinner side, or even a holiday dish.

Ingredients

• 1 small butternut squash, peeled, cubed, and roasted
• 4 cups mixed greens (such as spinach, arugula, and kale)
• 1 medium apple, thinly sliced
• ½ cup pomegranate seeds
• ¼ cup walnuts, toasted
• ¼ cup red onion, thinly sliced
• 2 tbsp olive oil (for roasting squash)
• 1 tbsp apple cider vinegar
• 1 tsp honey (or maple syrup)
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

Roast the Butternut Squash:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper.
3. Spread the squash in a single layer on a baking sheet.
4. Roast for 20-25 minutes, turning halfway through, until the squash is tender and golden. Let it cool for a few minutes.

Prepare the Salad:

1. In a large bowl, combine the mixed greens, apple slices, pomegranate seeds, and red onion.
2. Add the roasted butternut squash to the bowl once it has cooled slightly.

Make the Dressing:

1. In a small bowl or jar, whisk together the apple cider vinegar, honey, Dijon mustard, and 1 tbsp olive oil.
2. Season with a pinch of salt and pepper to taste.

Assemble the Salad:

1. Drizzle the dressing over the salad and toss gently to combine.
2. Sprinkle the toasted walnuts on top for a crunchy finish.

Serve and Enjoy:

1. Serve immediately as a side dish or main course.

Nutritional Information

Calories: 200
Carbs: 26g
Fat: 14g
Protein: 3g
Fiber: 5g

Tips for Success

• Roast Extra Squash: Roast more butternut squash than you need and store the leftovers for a quick addition to salads, soups, or grain bowls later in the week.
• Swap the Nuts: Feel free to swap walnuts for pecans or almonds for a different texture and flavor.
• Add Protein: To turn this salad into a more filling meal, add some grilled chicken, tofu, or chickpeas for extra protein.
• Use Fresh Pomegranate: If you have fresh pomegranate available, you can remove the seeds yourself for a more authentic touch.

Why This Recipe Works

• Balance of Flavors and Textures: The sweet, roasted squash balances beautifully with the crunchy apples and fresh greens, while the pomegranate adds a burst of tartness.
• Simple and Nourishing: This salad is easy to make, yet delivers all the essential nutrients you need for a satisfying meal.
• Perfect for Winter: The warm, roasted squash and seasonal ingredients make this salad ideal for winter, bringing warmth and comfort without compromising on health.

This Chopped Winter Salad with Butternut Squash is a nourishing and flavorful dish that celebrates the best of the season. With its mix of sweet, savory, and crunchy elements, it’s a wonderful addition to any meal, from a light lunch to a festive holiday spread. Simple, fresh, and packed with nutrients, this salad will quickly become a favorite go-to in your winter recipe rotation!