Winter Salad with Roasted Squash & Maple Vinaigrette
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.
Squash or sweet potato, cubed
Toasted pecans or walnuts, chopped
Small carrot, shredded
apple, cut into matchsticks
Apple cider vinegar
Salt & Pepper
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.
In a large bowl whisk together olive oil, maple syrup, apple cider vinegar, and a pinch of salt and pepper.
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.
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.