Winter Salad elevate meals with greens toppers and an easy rec plan for vibrant quick bowls learn prep tips dressings serving ideas for weeknights
Ingredients
Scale
2 cups cubed butternut squash
1 tablespoon olive oil
pinch of salt
pinch of cinnamon
1 cup quinoa, rinsed
4 cups kale, chopped
1 cup Brussels sprouts, trimmed and shaved
1/2 cup dried cranberries
1/3 cup feta or goat cheese, crumbled
1/4 cup toasted almonds, chopped
2 tablespoons pumpkin seeds
3 tablespoons extra-virgin olive oil (dressing)
1 tablespoon fresh lemon juice (dressing)
1 tablespoon pure maple syrup (dressing)
1 teaspoon Dijon mustard (dressing)
1/4 teaspoon salt (dressing)
0.25 teaspoon freshly ground black pepper (dressing)
1 cup chickpeas, drained and rinsed (optional)
2 cups cooked shredded chicken (optional)
Instructions
Preheat your oven to 425°F (218°C). On a parchment-lined sheet, toss the squash with olive oil, salt, and cinnamon. Roast for 20–25 minutes until tender and lightly caramelized. After about 10 minutes, slide in the shaved Brussels sprouts on a separate sheet or beside the squash so both roast evenly.
Meanwhile, rinse the quinoa and cook it in a small pot with 2 cups water until fluffy and the germ separates. Fluff with a fork and let cool slightly.
Massage the chopped kale with lemon juice and a pinch of salt for 2–3 minutes until it softens and shines.
In a large bowl, combine the kale, warm roasted squash and sprouts, cooled quinoa, cranberries, feta, almonds, and pumpkin seeds.
Whisk together the dressing ingredients until emulsified and glossy. Taste and adjust with a pinch more salt or lemon if needed.
Pour the dressing over the salad and toss until every leaf and grain is lightly coated. Let it rest 5 minutes to meld flavors; the kale will soak up the dressing beautifully.
If you’re adding protein, scatter it over the top just before serving for a complete meal.
Serve in bowls or on a platter with extra sesame seeds or a few pomegranate seeds for pop. It holds well for make-ahead lunches—just dress closer to serving time to keep greens vibrant.
Notes
Cozy Winter Salad with roasted butternut squash, kale, quinoa, Brussels sprouts, cranberries, feta, almonds, and pumpkin seeds, tossed in a bright lemon-maple dressing.
