Sweet Winter Salad with Butternut Squash and Raspberries
Serve up the lettuces of the season, like chard, kale, and spinach, fresh sweetened with butternut squash and berries for a salad loaded with the vitamin goods.
Ingredients
For the salad
- 1 5 oz container mixed winter super greens, including Swiss chard, spinach, and kale
- 1 red onion finely diced
- 4 large carrots finely shredded
- 1 butternut squash peeled, seeded, and diced (1/2-inch dice)
- 1 6 oz container raspberries
- extra virgin olive oil
- kosher salt
- fresh cracked pepper
For the Vinaigrette
- 1 Tbs + 1 tsp extra virgin olive oil
- 1 Tbs white wine vinegar
- 1 tsp Dijon mustard
- pinch kosher salt
- 2 pinches fresh cracked pepper
- 1 tsp fresh snipped chives
Instructions
- Heat oven to 450F.
- Toss the diced butternut squash in a light drizzle of olive oil and a pinch each of salt and pepper. Spread in a single layer on a baking sheet and roast at 450F for 8-10 minutes or until fork tender and lightly browned. Set aside and cool completely.
- In a small bowl, whisk together the ingredients for the Vinaigrette.
- To assemble the salad, on each of 4 plates layer in the following order: salad greens, carrot, onion, roasted butternut squash, and raspberries. Drizzle vinaigrette over top and serve. Yields 4 servings.
Notes
If good, fresh raspberries are not available, substitute with 1/4 cup dried cranberries.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!