Winter Salad
This Winter Salad is a fresh, vibrant mix of seasonal ingredients like spinach, roasted root vegetables, and crunchy nuts, topped with a tangy dressing. It’s perfect for a light meal or a side dish during the colder months!
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.