Winter Salad with Citrus Balsamic Vinaigrette

Roasted butternut squash. Tart pomegranates. This healthy, warm Winter Salad with Citrus Balsamic Vinaigrette dressing will hit the spot on the chilliest of days. 

About a month ago, Will and I went to dinner at one of our favorite local restaurants. They change their menu seasonally, and when I saw a fall salad on the menu, I jumped on it. It got me thinking about how I always make the same salad for myself for lunch. Regardless of season, my go-to salad has spinach, avocado, tomato, and some sort of protein. I definitely need to switch it up.

The delicious salad that night inspired me, so today I’m bringing you a scrumptious seasonal salad filled with incredible ingredients and wintery colors. It’s the ultimate Winter Salad with Citrus Balsamic Vinaigrette. 

The flavor and texture combo in this salad is utter perfection. The warm roasted rosemary butternut squash helps warm and slightly melt the gorgonzola cheese. The crunchy and sweet honey roasted pecans (from one of my favorites: Now Foods) balance out the burst of tart juiciness from the pomegranates while the citrus balsamic vinaigrette adds a drizzle of savory and sweet. 

I made enough of this salad to have it for lunch for a week, and I was so happy to have it on repeat. I was sad every time I found myself scraping the plate for my last bite.

All you need is time to roast the butternut squash. Once it’s roasted, just pile it all onto a plate and dig in! 

I’ve been loving making this a giant lunch-time salad, but it could easily be a great side or starter course for dinner. You could even put it all together in a giant bowl and bring it to that holiday potluck you have coming up. Hit of the party. You are welcome.

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winter salad

Ingredients

For the salad
• 8 cups mixed greens
• 1 lb butternut squash, cut into 1/2 inch cubes
• 1 tbsp olive oil
• leaves from 1-2 sprigs rosemary
• salt and pepper to taste
• 8 Tbsp pomegranate seeds
• 1/2 cup honey roasted pecans
• 8 Tbsp gorgonzola cheese
For the Citrus Balsamic Vinaigrette
• 1/2 cup orange juice
• 3 Tbsp balsamic vinegar
• 1 Tbsp olive oil
• 1 tsp onion powder
• salt and pepper to taste

Instructions

1. Preheat your oven to 400 degrees, and line a baking sheet with parchment paper.
2. In a large bowl, toss your butternut squash with olive oil, rosemary leaves, salt and pepper. Lay out onto parchment lined tray and roast for 30 minutes, tossing half way through.
3. Meanwhile, make your vinaigrette by whisking all ingredients together in a small bowl.
To assemble
4. Place 2 cups of greens, 1/4 of the butternut squash, 2 Tbsp pomegranate seeds, 1/4 of the pecans and 2 Tbsp of the cheese on each plate.
5. Drizzle with dressing and serve.

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Let’s Chat:
Do you enjoy seasonal salads?