Tuesday Morning Tidy: Winter Salad
When we polled our community last week on Instagram, family-friendly recipes had broad appeal. We will continue to provide these pretty regularly! Thanks for your feedback.
One of our favorites is this delicious Roasted Butternut Squash Salad from Lemon Tree Dwelling. While we eat chopped salads all summer long and throw in all kinds of fresh veggies, they just don't taste as good during the winter months. Last year, I discovered this gem of a winter salad, and we have it every few weeks.
While our kids don't typically eat salads in the traditional way, they are happy to have elements of this one in a deconstructed format on their plates. So, before I throw it all together, I portion some of each ingredient onto their plates for dinner. It's a very filling salad, so we eat it as a meal (not as a side). It's a great meat-free option, with plenty of protein from the pecans and cheese; the squash is very filling as well.
The other benefit of this recipe is that the dressing lasts for several meals. I store it in a mason jar in the fridge and defrost each time we make it.
10 oz. mixed greens
2 c. cubed butternut squash
1 c. pecans
2 Tbsp. olive oil
¼ c. brown sugar
½ c. dried cranberries
½ c. crumbled goat cheese (I substitute feta for goat cheese, personal preference)
2 green onions sliced
In a medium mixing bowl, combine squash, brown sugar and 2 Tbsp. olive oil.
Spread on a rimmed baking sheet and roast at 400 degrees for 15 minutes. Add pecans and roast for an additional 5 minutes.
Remove from oven and cool on pan.
Assemble salad by topping mixed greens with squash mixture, dried cranberries, goat cheese and green onions.
Maple Mustard Vinaigrette Ingredients
¾ c. olive oil
½ c. whole grain mustard
6 Tbsp. maple syrup
4 tsp. lemon juice
salt & pepper to taste
Mix well and drizzle on salad.
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