When winter arrives, fresh salads can still shine—especially when you use hearty ingredients that thrive in the colder months. This easy winter salad recipe brings together sweet roasted squash, crisp apples, earthy greens, and a tangy maple-mustard dressing. It’s a colorful, nutrient-packed side or light main that’s simple to prepare and perfect for brightening up your winter table.
Ingredients
- 1 small butternut squash (about 1.5 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/2 teaspoon ground cinnamon
- 6 cups mixed winter greens (such as kale, baby spinach, or arugula)
- 1 large crisp apple (such as Honeycrisp or Fuji), thinly sliced
- 1/3 cup dried cranberries
- 1/3 cup crumbled feta or goat cheese
- 1/3 cup toasted pecans or walnuts, chopped
- 1/4 small red onion, thinly sliced
- 2 tablespoons pumpkin seeds (pepitas)
- For the dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Roast the squash: Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cinnamon. Spread in a single layer. Roast for 25–30 minutes, flipping halfway through, until tender and lightly golden. Remove from oven and let cool slightly.
- Prepare the greens: While the squash roasts, place the mixed greens in a large salad bowl. If using kale, massage it gently with a teaspoon of olive oil and a pinch of salt for 1–2 minutes to soften the leaves and mellow their flavor.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined. Taste and adjust seasoning if needed.
- Assemble the salad: Add the roasted squash, sliced apple, dried cranberries, crumbled feta or goat cheese, toasted nuts, sliced red onion, and pumpkin seeds to the bowl with the greens.
- Dress and toss: Drizzle the dressing over the salad. Toss gently to combine, making sure everything is evenly coated.
- Serve: Transfer to a serving platter or individual bowls. Serve immediately while the squash is still slightly warm, or at room temperature.
Tips
- Substitute the squash: If you don’t have butternut squash, try roasted sweet potatoes or delicata squash. Acorn squash also works well.
- Make it dairy-free: Omit the cheese, or use a plant-based feta or goat cheese alternative.
- Nut-free option: Swap the pecans or walnuts for roasted pumpkin seeds or sunflower seeds to keep the salad nut-free.
- Meal prep: You can roast the squash and prepare the dressing up to 2 days in advance. Store them separately in airtight containers in the refrigerator.
Serving Suggestions
- This salad is perfect as a side for roasted chicken, pork tenderloin, or baked salmon.
- Add cooked quinoa, farro, or brown rice to make it a more filling vegetarian main dish.
- Serve with crusty bread or a warm soup for a cozy winter lunch or dinner.
- Top with grilled chicken or sliced steak for extra protein.
Variations
- Winter Citrus Salad: Swap the apple for segmented oranges or blood oranges, and add thinly sliced fennel for a burst of freshness.
- Roasted Root Vegetable Salad: Use a mix of roasted carrots, parsnips, and beets instead of squash for a heartier, earthier flavor.
- Grain Bowl: Toss the salad with cooked farro or barley, and add roasted chickpeas for extra protein and crunch.
- Asian-inspired: Replace the dressing with a sesame-ginger vinaigrette, and top with mandarin orange segments and toasted sesame seeds.
- Blue Cheese & Pear: Swap feta for blue cheese, and apple for ripe pear. Add candied walnuts for a sweet-savory twist.
Storage and Reheating
- Storage: Store leftover salad (undressed, if possible) in an airtight container in the refrigerator for up to 2 days. The greens may wilt if dressed in advance, so keep the dressing separate until ready to serve.
- Roasted squash: Can be kept in a separate container in the fridge for up to 4 days. Reheat in a 350°F (175°C) oven or microwave briefly before adding to the salad if you prefer it warm.
- Dressing: Store in a jar in the refrigerator for up to 1 week. Shake or whisk before using, as ingredients may separate.
- Freezing: Not recommended, as the texture of the greens and roasted vegetables will suffer after thawing.
Frequently Asked Questions
- Can I use pre-cut or frozen butternut squash?
Yes, pre-cut fresh or frozen butternut squash works well in this recipe. If using frozen, roast it straight from the freezer—just add 5–10 minutes to the roasting time and toss halfway through to ensure even browning. - What other greens can I use?
Any hearty green suitable for winter works: kale, baby spinach, arugula, Swiss chard, or a mix. If using tougher greens like kale or chard, massage them as described above for the best texture. - How can I make the salad ahead for a party?
Roast the squash, slice the apples (toss with a little lemon juice to prevent browning), and prepare all other ingredients. Keep everything separate and assemble with the dressing just before serving to keep the salad crisp and fresh. - Is this salad gluten-free?
Yes, the basic recipe is naturally gluten-free. If you add grains or bread on the side, choose gluten-free options if needed. - Can I swap out the dressing?
Absolutely. This salad pairs well with balsamic vinaigrette, honey-mustard, or a creamy tahini dressing. Adjust sweetness and acidity to taste based on your preferences and the other salad ingredients. - What’s the best way to toast nuts for this salad?
Spread the nuts on a baking sheet and toast in a 350°F (175°C) oven for 5–8 minutes, stirring once, until fragrant. Watch closely to avoid burning. You can also toast them in a dry skillet over medium heat for 3–5 minutes, stirring frequently.
Related
- 10 Easy Fall Crockpot Meals – Dairy Free Recipes
- 10 Cozy Fall Crockpot Chili Meals You Need to Try
- 15 Cheap Fall Crockpot Meals for Busy Weeknights
Winter Salad Recipes Easy: Bright, Hearty Salads for Cold Days