Winter Salad Platter
Brighten up chilly days with this vibrant and wholesome Winter Salad Platter, a celebration of seasonal flavors and textures. Roasted butternut squash and caramelized Brussels sprouts form the hearty foundation of this dish, complemented by a medley of mixed winter greens like kale, arugula, and spinach. Sweet bursts of pomegranate seeds, creamy crumbled goat cheese, and toasted pecans add richness and crunch, while a tangy homemade citrus dressing—featuring freshly squeezed orange and lemon juice, Dijon mustard, and a touch of maple syrup—ties everything together beautifully. Perfect as a colorful side dish or a satisfying vegetarian main course, this salad is quick to prepare (ready in just 40 minutes!) and packed with nutrients, making it an ideal addition to cozy winter gatherings or weeknight dinners.
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Recipe Information
Ingredients
- 2 cups Butternut squash, chopped into 1-inch cubes
- 1.5 cups Brussels sprouts, halved
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cups Mixed winter greens (kale, arugula, spinach)
- 0.5 cup Pomegranate seeds
- 0.5 cup Crumbled goat cheese
- 0.5 cup Pecans, toasted
- 3 tablespoons Orange juice (freshly squeezed)
- 1.5 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Maple syrup
- 1 teaspoon Dijon mustard
- 1 clove Garlic, minced
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
In a mixing bowl, toss the chopped butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Spread them in a single layer on the prepared baking sheet.
Roast the vegetables in the oven for 20-25 minutes, flipping them halfway through, until they are tender and lightly caramelized. Remove from the oven and let them cool slightly.
While the vegetables are roasting, prepare the citrus dressing. In a small bowl or jar, whisk together 1 tablespoon of olive oil, orange juice, lemon juice, maple syrup, Dijon mustard, minced garlic, and the remaining 0.5 teaspoon of salt and 0.5 teaspoon of black pepper until emulsified.
Arrange the mixed winter greens on a large serving platter or bowl. Top with the roasted vegetables, pomegranate seeds, crumbled goat cheese, and toasted pecans.
Drizzle the salad evenly with the prepared citrus dressing. Toss gently to combine or serve with the dressing on the side for guests to add as desired.
Serve immediately as a main course or side dish. Enjoy this colorful and nutritious winter salad!
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 4357 mg | 189% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 60.8 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 619 mg | 48% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3534 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
