Winter Roasted Butternut Squash Salad with Kale, Pomegranate, and Candied Nuts Recipe
This vibrant Winter Salad is a delightful combination of roasted butternut squash and red onions with fresh greens like curly kale, radicchio, and Brussels sprouts. Tossed in a tangy balsamic vinaigrette and topped with candied pecans, pomegranate arils, and shaved Parmesan, this salad perfectly balances sweet, savory, and crunchy textures, making it a perfect seasonal dish to brighten up your winter meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Roasted Vegetables
- 2 cups butternut squash, peeled and cubed
- ½ medium red onion, cut into thin wedges
- Olive oil, for drizzling (approximately 1-2 tablespoons)
- Fresh ground salt and pepper, to taste
Salad Base
- 6 leaves curly kale
- ½ small radicchio, thinly sliced
- 6 Brussels sprouts, thinly sliced
Dressing
- ½ cup Balsamic Vinaigrette Dressing (or dressing of your choice)
Toppings
- ¾ cup candied nuts (preferably pecans)
- 1/3 cup pomegranate arils (or dried cranberries)
- 1/3 cup shaved Parmesan
- Fresh ground salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easier cleanup.
- Prepare and Roast Vegetables: Place the cubed butternut squash and red onion wedges on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to evenly coat the vegetables, then spread them out in a single layer. Roast in the oven for 20 to 35 minutes, or until the squash is tender and lightly caramelized.
- Massage the Kale: In a large bowl, add the curly kale leaves and a small amount of the balsamic vinaigrette dressing. Massage the dressing into the kale gently with your hands; this helps to soften the fibrous texture and mellow the flavor, making it more palatable.
- Assemble the Salad: To the bowl with massaged kale, add the thinly sliced radicchio, Brussels sprouts, the roasted butternut squash and red onions, then pour in the remaining dressing. Toss everything well to combine all flavors evenly.
- Add Toppings and Serve: Top the salad with the candied pecans, pomegranate arils, and shaved Parmesan cheese. Taste and adjust seasoning with additional salt and freshly ground pepper if needed. Serve the salad immediately to enjoy the contrast of textures and flavors at their best.
Notes
- You can substitute candied pecans with walnuts or almonds according to your preference.
- For a vegan option, omit the Parmesan or replace it with a vegan cheese alternative.
- Fresh pomegranate arils can be replaced with dried cranberries if pomegranates are out of season.
- To save time, roasting the vegetables can be done a day ahead and stored in the fridge.
- Massage kale thoroughly to ensure it’s tender and less bitter.
