Description
Crisp winter salad with maple dijon vinaigrette brings seasonal produce together in a refreshing medley of textures and flavors. Juicy roasted pears, toasted pecans, and tangy goat cheese create a delightful harmony that will elevate your winter dining experience.
Ingredients
Scale
Salad Ingredients:
- 4 cups (960 milliliters) kale, stems removed and torn into pieces
- 2 cups (480 milliliters) arugula
- 1 cup (240 milliliters) roasted butternut squash, cubed
- 1 cup (240 milliliters) cooked beets, cubed or sliced
- 1 red apple, thinly sliced
- 1 ripe avocado, diced
Nuts and Dried Fruits:
- 1/3 cup (80 milliliters) candied pecans
- 1/4 cup (60 milliliters) dried cranberries
Dressing Components:
- (Maple dijon vinaigrette ingredients not specified in original recipe)
Instructions
- Preheat oven to 400°F (200°C). Cube butternut squash and toss with olive oil, seasoning with salt and pepper for robust flavor profile.
- Spread squash on baking sheet, roasting for 25 minutes until caramelized edges develop and vegetable becomes tender.
- Simultaneously prepare roasted beets, ensuring they are peeled and cubed after roasting.
- Create vinaigrette by whisking maple syrup, Dijon mustard, olive oil, vinegar, salt, and pepper in a small container until fully integrated and smooth.
- Transform kale’s texture by massaging with olive oil and salt for 1-2 minutes, softening leaves and deepening their vibrant green color.
- Combine massaged kale with peppery arugula in a large mixing bowl.
- Layer roasted squash, beets, crisp apple slices, creamy avocado, crunchy pecans, and tart cranberries over greens.
- Drizzle maple Dijon vinaigrette across salad, gently tossing to ensure even coating.
- Taste and adjust seasonings as needed, ensuring balanced flavors throughout the dish.
- Serve immediately to preserve optimal texture and temperature of ingredients.
Notes
- Roasting veggies slowly caramelizes their natural sugars, creating deeper, richer flavor profiles that transform winter vegetables from bland to bold.
- Massaging kale breaks down tough fibers, making it tender and more digestible while reducing its bitter edge and enhancing overall salad texture.
- Swap ingredients easily to accommodate dietary needs: use sunflower seeds for nut allergies, replace honey for vegan options, or add goat cheese for extra protein.
- Prepare roasted vegetables and vinaigrette ahead of time to streamline meal preparation and ensure a quick, fresh salad assembly when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg