When the weather gets cold, do you find yourself craving something fresh and vibrant? I know I do. It is easy to fall into a routine of heavy, warm comfort foods. But sometimes you just need a burst of color and flavor on your plate. That is where this amazing Winter Salad comes in.
This is not just any salad. It is a celebration of seasonal ingredients with a truly special dressing. We are talking about a sweet and spicy cranberry sauce that wakes up your taste buds. It is one of those Winter Salad Recipes you will make again and again, I promise.
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Why You’ll Love This Recipe
Honestly, this Winter Salad has it all. It is beautiful to look at, which makes it a fantastic choice for holiday gatherings or special dinners. The combination of colors from the greens, roasted squash, and deep red dressing is just stunning. It really brightens up a table.
The flavors are also incredibly balanced. You get the earthy sweetness from the roasted butternut squash, the crunch of toasted pecans, and the creamy tang of goat cheese. Then, the dressing ties it all together with a sweet, tangy, and slightly spicy finish. It is a wonderful surprise.
Plus, it is one of those Winter Salads Healthy enough to feel good about eating. It is packed with nutrients and fresh ingredients. You can easily adapt it to your liking, making it a versatile recipe for any occasion, from a simple weeknight dinner to a festive feast. It is one of my favorite Holiday Salad Recipes for a reason.
Ingredients
To make this gorgeous salad, you will need components for the dressing and the salad itself. Let us break it down so it is super easy to follow.
For The Spicy Cranberry Dressing
- 1/2 cup unsweetened applesauce
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 12 ounce bag fresh cranberries
- 1 small jalapeño, diced with seeds and pith removed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon chili powder
For The Salad
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 5 ounces mixed baby greens or spinach
- 1 large pear or apple, thinly sliced
- 1/2 cup raw pecans
- 4 ounces goat cheese, crumbled
Step By Step Instructions
Putting this Winter Salad together is easier than you think. We will tackle it in a few simple stages so nothing feels overwhelming. Let us get started.
Step 1: Make The Spicy Cranberry Dressing
First, let’s create that amazing dressing. Grab a medium saucepan. Combine the applesauce, honey, lemon juice, salt, and a half cup of water. Stir everything together over medium heat until the honey dissolves completely.
Next, add the entire bag of fresh cranberries to the saucepan. Bring the mixture to a boil. Once it starts boiling, reduce the heat so it settles into a nice, gentle simmer.
Now for the fun part. Add the diced jalapeño and all the spices: cinnamon, allspice, nutmeg, and chili powder. Give it a good stir. Let it simmer for about 10 to 12 minutes. You will hear the cranberries start to pop, which is totally normal. That is how you know it is working.
You will want to cover the saucepan while it simmers. Trust me on this one. Cranberry juice can spray everywhere and make a bit of a mess. The lid will keep your kitchen clean.
After about 12 minutes, most of the cranberries will have burst, and the sauce will have thickened up nicely. Remove it from the heat. You can serve this dressing warm right away, or let it cool down and serve it chilled. It is delicious either way.
Step 2: Prepare The Salad Components
While the dressing is simmering, you can get the other salad parts ready. Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius.
Take your cubed butternut squash and place it on a baking sheet. Drizzle it with olive oil, then sprinkle with salt and pepper. Toss it all together with your hands to make sure every piece is coated.
Roast the squash for about 20 to 25 minutes. You will know it is done when it is tender and slightly caramelized around the edges. Set it aside to cool just a bit.
Next, toast the pecans. You can do this in a dry skillet over medium heat for just a few minutes. Keep an eye on them because they can burn quickly. Once they are fragrant, remove them from the pan.
Step 3: Assemble Your Winter Salad
Now it is time to bring it all together. Grab your largest salad bowl or a beautiful platter. Start with a bed of your mixed greens.
Arrange the roasted butternut squash and thinly sliced pear over the greens. Sprinkle the toasted pecans and crumbled goat cheese evenly over the top. Look at those colors. So pretty.
Just before you are ready to serve, drizzle that incredible spicy cranberry dressing over your Winter Salad. You can add as much or as little as you like. Toss gently to combine, or let your guests add their own dressing. And that is it. Your stunning salad is ready.
How To Store Leftovers
If you happen to have any leftovers, the best way to store them is to keep the components separate. If the salad is already dressed, it will likely get soggy after a few hours.
Store the cranberry dressing in an airtight container or a jar in the refrigerator. It will stay good for up to a week. The flavor actually gets even better the next day.
Keep the leftover roasted squash, pecans, and goat cheese in separate containers in the fridge. The mixed greens should also be stored on their own. This way, you can quickly assemble another fresh Winter Salad whenever you want one.
Tips
Want to customize this recipe? Go for it. You can easily swap the butternut squash for sweet potatoes or even roasted carrots. Both would be delicious.
Not a fan of pecans? Try using walnuts or even toasted pumpkin seeds for that crunchy texture. For the cheese, feta or blue cheese would also be fantastic alternatives to goat cheese.
If you are worried about the spice from the jalapeño, you can easily control it. For less heat, make sure you remove all the seeds and white membranes. For no heat at all, you can leave it out completely. The dressing will still be amazing.
To turn this into a main course, just add some protein. Grilled chicken, shredded turkey, or even a can of chickpeas would make this a more substantial meal. It is a great way to use up holiday leftovers.
Conclusion
This Winter Salad is more than just a recipe. It is a way to bring brightness and exciting flavors to your table during the colder months. It proves that salads are not just for summer. In fact, some of the best Winter Salad Recipes are hearty, comforting, and full of seasonal goodness.
Whether you are looking for Holiday Salad Recipes to impress your guests or just want a healthy and tasty meal for yourself, this dish is a winner. It is flexible, beautiful, and so satisfying to eat. I hope you enjoy it as much as I do.
FAQ
Can I Make This Winter Salad Ahead Of Time?
Absolutely. You can prepare all the components in advance. The dressing can be made up to a week ahead and stored in the fridge. You can roast the squash and toast the nuts a day or two before. Just store them in airtight containers. Then, all you have to do is assemble the salad when you are ready to serve.
Is This Recipe Gluten Free?
Yes, it is. All the ingredients in this Winter Salad are naturally gluten free. It is a great option for anyone with dietary restrictions, making it a safe and delicious choice for potlucks and family gatherings.
What Other Greens Can I Use?
Feel free to use your favorite greens. Arugula would add a nice peppery bite that contrasts well with the sweet dressing. Baby kale would also be a great choice for one of those Winter Salads Healthy and full of nutrients. Even a simple romaine lettuce would work if that is what you have on hand.
How Spicy Is The Dressing?
The dressing has a mild, gentle warmth rather than being intensely spicy. Removing the seeds and pith from the jalapeño tames most of the heat. If you enjoy more spice, you can leave a few seeds in. If you prefer no spice at all, simply omit the jalapeño and chili powder. The dressing will still be full of flavor from the other spices.
Winter Salad
A vibrant and flavorful Winter Salad featuring roasted butternut squash, crisp greens, toasted pecans, creamy goat cheese, and a unique sweet and spicy cranberry dressing. Perfect for holiday gatherings or a fresh weeknight meal.
Requirements
Ingredients
Instructions
- In a medium saucepan, combine applesauce, honey, lemon juice, salt, and 1/2 cup water. Stir over medium heat until honey dissolves.
- Add fresh cranberries to the saucepan. Bring to a boil, then reduce heat to a gentle simmer.
- Stir in diced jalapeño, cinnamon, allspice, nutmeg, and chili powder. Cover and simmer for 10-12 minutes until cranberries pop and sauce thickens. Remove from heat.
- Preheat oven to 400°F (200°C). Place cubed butternut squash on a baking sheet, drizzle with olive oil, salt, and pepper. Toss to coat.
- Roast squash for 20-25 minutes, until tender and lightly caramelized. Set aside to cool slightly.
- Toast raw pecans in a dry skillet over medium heat for a few minutes until fragrant, watching carefully to prevent burning. Remove from pan.
- In a large salad bowl or on a platter, arrange mixed greens. Top with roasted butternut squash, thinly sliced pear or apple, toasted pecans, and crumbled goat cheese.
- Just before serving, drizzle the spicy cranberry dressing over the salad. Toss gently to combine or serve dressing on the side.
Notes
Taste the base before freezing and adjust sweetener if needed. Frozen desserts tastes less sweet, so aim for slightly sweeter than you prefer.
Do not fill the pint past the max fill line, as the mixture will expand during freezing and processing.
A full 24-hour freeze is essential for the best, creamiest texture. Rushing this step can result in an icy or soupy consistency.
Feel free to experiment with other flavors like vanilla protein with frozen berries or adding mint extract for a mint-chip version.
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