Ingredients
Scale
- 4 cups mixed winter greens (kale, spinach, arugula)
- 1 cup roasted butternut squash, cubed
- 1/2 cup pomegranate seeds
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted walnuts
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until tender.
- Toast walnuts in a dry pan over medium heat for 3-5 minutes until fragrant.
- In a large bowl, combine greens, roasted squash, pomegranate seeds, feta, and walnuts.
- Whisk together remaining olive oil and balsamic vinegar. Pour over salad and toss gently.
- Serve immediately.
Notes
- Swap feta for goat cheese if preferred.
- Add roasted chicken for extra protein.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg
Keywords: winter salad, seasonal, healthy, easy, roasted vegetables