This Winter Salad is a refreshing and vibrant dish that highlights the flavors of the season. Packed with nutrient-rich greens, roasted root vegetables, and crunchy nuts, it’s the perfect balance of sweet, savory, and crunchy. Whether you need a light meal or a festive side dish for a holiday gathering, this salad will impress! 🍃❄️
Why You’ll Love This Winter Salad
This Winter Salad is full of texture and flavor. The sweet roasted sweet potatoes and Brussels sprouts are balanced by the freshness of spinach and the crunch of nuts and pomegranate seeds. With a tangy balsamic vinaigrette dressing, this salad is a wonderful way to enjoy healthy, seasonal ingredients. It’s light but satisfying, and perfect for chilly days when you want something fresh yet cozy.
What You’ll Need
For the Salad:
- 4 cups spinach leaves (or mixed greens)
- 2 medium sweet potatoes, peeled and diced
- 1 cup Brussels sprouts, halved
- 1/2 cup pomegranate seeds
- 1/4 cup candied pecans or walnuts
- 1/4 red onion, thinly sliced
- 1/2 cup crumbled feta cheese (optional)
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper, to taste
How to Make Winter Salad
Roast the Vegetables
Preheat the oven to 400°F (200°C). Place the diced sweet potatoes and halved Brussels sprouts on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and lightly browned, flipping halfway through.
Prepare the Salad
While the vegetables roast, add the spinach, pomegranate seeds, candied pecans, red onion, and feta (if using) to a large salad bowl.
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
Assemble the Salad
Once the roasted vegetables are done, let them cool slightly, then add them to the salad bowl. Drizzle with the dressing and toss everything gently.
Serve
Serve immediately, or refrigerate for up to an hour before serving for an even more flavorful salad.
More Relative Recipes:
- Harry Potter Pumpkin Juice Recipe – A Magical Fall Drink
- Jalapeño Popper Cheese Ball
- Creamy Reuben Soup
- Butternut Squash Sausage Tortellini Soup
- Strawberry Shortcake Ice Cream Bars
Fun Variations
- Add roasted carrots or beets: For even more color and sweetness, add roasted carrots or beets alongside the sweet potatoes and Brussels sprouts.
- Use a different nut: Swap out the candied pecans for almonds, cashews, or pistachios for a different texture and flavor.
- Swap greens: If you’re not a fan of spinach, try using kale, arugula, or a spring mix instead.
- Add protein: Add grilled chicken, turkey, or chickpeas to turn this salad into a more filling meal.
FAQs
Can I make this Winter Salad ahead of time?
You can prep the vegetables and salad components ahead of time, but it’s best to assemble the salad and add the dressing just before serving to prevent wilting.
Can I use a different dressing?
Yes, if you prefer, you can swap the balsamic vinaigrette for a lemon dressing or honey mustard dressing.
How do I store leftovers?
If you have leftover salad, store it in an airtight container in the fridge for up to 2 days. The vegetables will stay good, but the greens may wilt over time. If possible, store the dressing separately to keep everything fresh.
Winter Salad
Ingredients
For the Salad:
- 4 cups spinach leaves or mixed greens
- 2 medium sweet potatoes peeled and diced
- 1 cup Brussels sprouts halved
- 1/2 cup pomegranate seeds
- 1/4 cup candied pecans or walnuts
- 1/4 red onion thinly sliced
- 1/2 cup crumbled feta cheese optional
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the vegetables: Place the diced sweet potatoes and halved Brussels sprouts on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and lightly browned, flipping halfway through.
- Prepare the salad: While the vegetables roast, add the spinach, pomegranate seeds, candied pecans, red onion, and feta to a large salad bowl.
- Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Assemble the salad: Once the roasted vegetables are done, let them cool slightly, then add them to the salad bowl. Drizzle with the dressing and toss everything gently.
- Serve: Serve immediately, or refrigerate for up to an hour before serving.
