Ingredients
Scale
Salad
- 4 cups mixed winter greens (kale, spinach, arugula)
- 1 sweet potato, peeled and cubed
- 1 cup Brussels sprouts, trimmed and halved
- 1 red apple, cored and thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup toasted walnuts or pecans, roughly chopped
- 1/2 cup crumbled goat cheese or feta cheese, optional
- 1 tablespoon olive oil, for roasting vegetables
- Salt and black pepper, to taste
Lemon Dijon Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed sweet potato and halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper, then spread in a single layer. Roast for 20 to 25 minutes until tender and caramelized at the edges. Let cool slightly.
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, and a pinch of salt and pepper until the dressing is smooth and emulsified.
- Add the mixed winter greens to a large salad bowl. If using kale, drizzle with a little olive oil and lemon juice and gently massage the leaves for a minute or two until they soften.
- Top the greens with the roasted sweet potato and Brussels sprouts, sliced apple, dried cranberries, and toasted nuts.
- Drizzle the lemon Dijon vinaigrette over the salad and toss gently to coat. Sprinkle with crumbled goat cheese or feta if using, then serve right away.
Notes
Make ahead: Roast the vegetables and mix the dressing up to 2 days in advance. Store separately and assemble just before serving.
Greens: Use sturdy greens like kale and spinach so the salad holds up well to warm toppings and robust dressing.
Extra hearty: Add cooked quinoa or farro to the bowl to turn this winter salad into a full meal.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 18g
- Sodium: 260mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg