Ultimate Winter Salad
Ingredients
The salad
-
2
cups
cubed butternut squash
-
½
medium
red onion
-
1
bunch
curly kale
-
½
small
radicchio
-
6
pieces
Brussels sprouts
-
¾
cup
candied pecans
-
⅓
cup
pomegranate arils
-
⅓
cup
shaved Parmesan or pecorino cheese
The dressing
-
to taste
extra-virgin olive oil
-
to taste
sea salt
-
to taste
freshly ground black pepper
-
to taste
apple cider vinegar
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
- Place the butternut squash on one side of the baking sheet and the onion wedges on the other, drizzle with olive oil, and season with salt and pepper.
- Roast the vegetables for 20 to 35 minutes until tender and golden brown.
- In a large bowl, massage the kale with some of the dressing until wilted.
- Add the radicchio, Brussels sprouts, roasted squash, onions, and remaining dressing to the kale and toss well.
- Top the salad with pecans, pomegranates, and cheese, then gently toss again.
- Season to taste and serve.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
300
Total fat
20g
Total carbohydrates
30g
Total protein
8g
Sodium
150mg
Cholesterol
10mg
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