Description
This vibrant and hearty winter salad combines tender roasted vegetables, crisp apples, and juicy pomegranate with a tangy maple vinaigrette. It’s a perfect balance of sweet, savory, and fresh, making it an excellent side or a satisfying main course.
Ingredients
- 5 cups hearty greens (kale, spinach, or mixed winter greens)
- 1.5 cups Brussels sprouts, halved or quartered
- 1 large sweet potato, peeled and diced into ½-inch cubes
- 1 crisp apple (e.g., Honeycrisp, Fuji), thinly sliced
- ½ cup pomegranate seeds (arils)
- ½ cup pecans, toasted
- ¼ cup crumbled goat cheese (omit for vegan)
- For the Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- ¼ tsp salt, or to taste
- ⅛ tsp black pepper, or to taste
- Olive oil, salt, and pepper for roasting vegetables
Instructions
- 1. Prep & Roast Vegetables: Preheat oven to 400°F (200°C). Toss Brussels sprouts and sweet potato separately with a drizzle of olive oil, salt, and pepper. Spread in single layers on baking sheets. Roast for 20-25 minutes, or until tender and caramelized, flipping once. Let cool slightly.
- 2. Make Vinaigrette: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
- 3. Prepare Greens: In a large salad bowl, if using kale, gently massage it with a tiny bit of olive oil and a pinch of salt until slightly tender. Add other greens.
- 4. Assemble & Serve: Add cooled roasted vegetables, apple slices, pomegranate seeds, and toasted pecans to the bowl with greens. Drizzle with desired amount of vinaigrette and toss gently to combine. Crumble goat cheese over the top and serve immediately.
- Prep Time: 20 mins
- Cook Time: 25 mins