Description
A vibrant winter salad that combines roasted vegetables and fresh greens, delivering warmth, comfort, and a satisfying crunch.
Ingredients
Scale
- 4 cups mixed greens (baby kale, spinach, or arugula)
- 2 medium beets, roasted, peeled, and cubed
- 1 cup Brussels sprouts, halved and roasted until crisp
- 1 apple, thinly sliced (Honeycrisp or Fuji)
- 1/2 cup toasted walnuts or pecans
- 1/3 cup crumbled goat cheese or feta
- 1/4 cup pomegranate seeds (optional but magical)
- Salt & freshly ground black pepper, to taste
- 3 tbsp extra-virgin olive oil (for dressing)
- 1 tbsp apple cider vinegar (for dressing)
- 1 tbsp lemon juice (for dressing)
- 1 tsp Dijon mustard (for dressing)
- 1 tsp honey or maple syrup (for dressing)
- Salt & pepper, to taste (for dressing)
Instructions
- Preheat oven to 400°F (200°C).
- Toss beets and Brussels with olive oil, salt, and pepper.
- Roast beets for 35–45 minutes and Brussels for 20–25 minutes until edges are crisp.
- Let roasted vegetables cool slightly, then combine with greens, apple slices, nuts, and cheese.
- Whisk olive oil, lemon, Dijon, and honey for the dressing until emulsified.
- Season dressing with salt and pepper, taste, and adjust as desired.
- Drizzle dressing just before serving and toss gently.
Notes
Roast vegetables and nuts separately to maintain texture. Store roasted vegetables up to 3 days in advance. Dress salad just before serving to keep greens crisp.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg