Salads are great any time of the year, even in winter! This colorful, sweet & savory salad is perfect for lunch or dinner. Crispy and spicy arugula, maple syrup roasted butternut squash, tangy feta cheese and crunchy pomegranate seeds alongside
Savory & Sweet Winter Salad
Recipe Adapted From The Year in Food
- 1/3 cup plus 3 Tbs Olive Oil
- 1 Medium Butternut Squash
- 2 Tbs Maple Syrup
- 1/2 Cup Toasted Walnuts
- 2 Tbs minced Shallots
- 2 Tbs freshly squeezed Lemon Juice
- 2 Tbs Champagne or White Wine Vinegar
- 1 tsp Dijon Mustard
- 1 teaspoon Honey
- Several large handfuls of Arugula
- Seeds from one Pomegranate (about 1 cup)
- 1 cup crumbled Feta
- Sea Salt and freshly ground Black Pepper
Preheat oven to 425 degrees.
Place walnuts in a pan and roast in the oven until golden and toasty, about 8-10 mins.
Slice the squash in half lengthwise, and remove seeds and membrane. Slice into thin half moons or chunks, 1/8-1/4 inch thick. Arrange on a rimmed baking sheet (you may need two baking sheets for the squash), drizzle with one tablespoon olive oil , 2 tablespoons maple syrup and 1/4 teaspoon salt and toss to coat.
Roast until tender and just beginning to brown, about 20 minutes. Remove from oven and set aside to cool.
Next, prepare the dressing. In a small bowl, whisk together the lemon juice, vinegar, mustard, honey and 1/8 teaspoon salt with the shallots. Drizzle in the remaining 1/3 cup olive oil and whisk until emulsified. *I usually put mine in small jar with a lid and shake!
Put squash in a large bowl and drizzle with about half the vinaigrette. Toss well to combine.
Add the arugula, half the pomegranate seeds and half of the cheese. Gently toss. Add more vinaigrette if needed. (I did not use all of it.)
Top with the remaining cheese, walnuts and pomegranate seeds. Serve on a pretty platter.