Winter Salad with Roasted Squash & Maple Vinaigrette

Winter Salad with Roasted Squash & Maple Vinaigrette

3fat
1fruit
1starch
1vegetable
1condiment
print button
share button

Searching for the perfect winter salad? Look no further! We suggest adding shredded chicken or boiled eggs for an additional protein serving. This salad is perfect for your weekly meal prep or served as a side at the next holiday meal.

icon1 salad
icon30 minutes
Dinner
Salads
Vegan
Vegetarian
Diabetic Friendly
Gluten Free
Dairy Free
Ingredients
1 serving
minus icon
plus icon
  • Squash or sweet potato, cubed
    4 ounce
  • Mixed greens
    2 cup
  • Toasted pecans or walnuts, chopped
    1 tablespoon
  • Small carrot, shredded
    1 carrot
  • apple, cut into matchsticks
    1/2 apple
  • Scallions, sliced
    2 tablespoon
  • Cranberries
    2 tablespoon
  • Olive oil
    2 teaspoon
  • Maple syrup
    1 teaspoon
  • Apple cider vinegar
    1/4 teaspoon
  • Salt & Pepper
    1 pinch
Directions
  • 1
    Preheat the oven and line a sheet pan to 400º F with foil or parchment. Toss sweet potato (or squash) cubes with a dash of olive oil, salt, and pepper. Roast for 10-15 minutes or until lightly browned and fork tender. Set aside to cool.
  • 2
    In a large bowl whisk together olive oil, maple syrup, apple cider vinegar, and a pinch of salt and pepper.
  • 3
    Place the greens on top of the dressing and toss to coat. Add in the carrot, apple, scallions, cranberries, and toasted pecans. Toss together to coat and serve immediately.
  • 4
    To make ahead: to make this salad ahead of time, make the dressing and store in small jar. Toss all salad ingredients together and store in an airtight container. Dress the salad just before serving.