Winter Salad with Maple Pumpkin Dressing
Cozy up your winter meals with the vibrant flavors of this Winter Salad with Maple Pumpkin Dressing, a perfect blend of seasonal ingredients and comforting textures. Packed with nutrient-rich greens like kale and spinach, roasted caramelized butternut squash and Brussels sprouts take center stage alongside crunchy pecans, tangy dried cranberries, and creamy feta cheese. The star of this recipe is the luscious maple pumpkin dressing, crafted with canned pumpkin puree, pure maple syrup, and a touch of Dijon mustard for a sweet-savory balance that elevates every bite. Ready in just 45 minutes, this warm and hearty salad is an ideal choice for winter gatherings or as a healthful side dish. With keywords such as winter salad, pumpkin dressing, and roasted veggies, this recipe is sure to tempt your taste buds while providing wholesome comfort!
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Recipe Information
Ingredients
- 6 cups Kale
- 2 cups Baby spinach
- 2 cups Butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Pecans, roughly chopped
- 0.5 cup Dried cranberries
- 0.5 cup Feta cheese, crumbled
- 0.25 cup Canned pumpkin puree
- 2 tablespoons Maple syrup
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic, minced
- 3 tablespoons Water
- 0.25 teaspoon Salt (for dressing)
- 0.25 teaspoon Black pepper (for dressing)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the cubed butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Spread them evenly on the prepared baking sheet.
Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are tender and lightly caramelized.
While the vegetables are roasting, prepare the dressing by whisking together the canned pumpkin puree, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, 3 tablespoons of water, and 0.25 teaspoons each of salt and black pepper. Gradually whisk in 1 tablespoon of olive oil until the dressing is smooth and creamy. Adjust seasoning if necessary.
In a large serving bowl, combine the kale and spinach. Massage the kale for 1-2 minutes with your hands to soften its texture.
Add the roasted vegetables, pecans, dried cranberries, and crumbled feta cheese to the greens.
Drizzle the maple pumpkin dressing over the salad and toss gently until everything is evenly coated.
Serve immediately or let it sit for 10 minutes to allow the flavors to meld. Enjoy your winter salad with maple pumpkin dressing!
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 4528 mg | 197% | |
| Total Carbohydrate | 184.6 g | 67% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 97.1 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1317 mg | 101% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3642 mg | 77% | |
*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.
