roasted winter salad

roasted squash and pear salad

What do you do when you can’t bring yourself to buy lettuce in the middle of winter but need a salad? Hit the pantry and make a roasted winter salad. Same great effect as a green salad but with so many more complex flavors and textures: Roasted butternut squash and sweet pears, on a bed of shredded carrots, slivers of red onion and chard, chunks of feta cheese finished with maple toasted almonds and a drizzle of maple mustard balsamic dressing. This is a great solution to a winter hankering for a cold veggie salad.

Start by slicing:

1/2 a butternut squash into 3/4″ thick slices (skin on)

quarter 2 pears

lay squash and pear up on a cookie sheet, drizzle with olive oil and fresh lemon juice, S+P and roast at 400 for about 40 minutes, or until lightly golden brown, allow to cool completely before assembling salad.

In a salad bowl combine the following:

2 shredded carrots

1/3 of a red onion finely sliced

2 leafy chard greens finely sliced

slice up cooled roasted veggies

Top with crumbled feta (about 2/3 cup)

quickly toast 1/2 cup almonds in a hot pan and a drizzle of oil along with sea salt until golden toasted then add a drizzle of maple syrup remove from heat and continue to toss for a few minutes, set aside to cool)

For dressing:

1 part fresh lemon juice

1 part balsamic vinegar

1 tbsp grainy homemade mustard

1 tsp each garlic and ginger minced

sea salt

and 2 parts olive oil

Serve and enjoy!


2 Comments to “roasted winter salad”

  1. I’ve been following your blog, and you have the most awesome food pictures. Yummy!

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