Warm Winter Vegetable Salad

Servings: 8

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This Warm Winter Vegetable Salad is hearty, colorful and bursting with seasonal flavor. Butternut squash, Brussels sprouts and red onion get roasted and caramelized and then placed on a bed of baby spinach. Topped with a refreshing apple cider vinaigrette and other salad goodies. It’s nutritious, satisfying and packed with textures and flavor. 

For the Vegetables:

• ¼ cup olive oil

• 1 red onion; cut into large chunks

• 1 small butternut squash; cut into ~1 inch cubes
  2-3 cups Church Brothers Farms Brussels Sprouts; ends removed, peeled and quartered

• 1 teaspoon salt

• ¼ teaspoon black pepper

• 1 teaspoon dried thyme

• ¼ teaspoon dried rosemary

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 16 ounce bag Church Brothers Farms Baby Spinach

• ⅓ cup pomegranate arils 

• 4 ounces crumbled gorgonzola cheese

• ½ cup candied pecans

• 1 apple; thinly sliced
  

 Apple Cider Vinaigrette 

• ½ cup apple cider vinaigrette

• ¼ cup olive oil

• 1 teaspoon pure maple syrup

• 1 teaspoon honey

• 1 clove garlic; granted or finely chopped 

• 1 teaspoon Dijon mustard

• ¼ teaspoon salt

• ⅛ teaspoon black pepper

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

Instructions: 

1. Make the salad dressing by whisking together all of the ingredients in a bowl until well combined. Transfer to a jar or place the bowl in the refrigerator. 

2. To roast the vegetables, preheat oven to 375 degrees F. Combine butternut squash, brussels sprouts and red onions in a bowl. Add olive oil, salt, pepper, thyme, rosemary, garlic powder and onion powder and stir until all the vegetables are evenly coated. 

3. Line 2 baking sheets with parchment paper and pour the vegetables out in an evenly layer between the 2 baking sheets. 

4. Bake for 45-50 minutes or until vegetables are soft and slightly charred, flipping halfway through and rotating the baking sheets from the oven racks.

5. To assemble the salad add the spinach to a large salad bowl and top with cooled but slightly warm vegetables and sprinkle with pomegranate arils, crumbled gorgonzola cheese, candied pecans and sliced apples. Drizzle salad dressing over the top or serve on the side.

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Warm Winter Vegetable Salad

Yield: 8

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

This Warm Winter Vegetable Salad is hearty, colorful and bursting with seasonal flavor. Butternut squash, Brussels sprouts and red onion get roasted and caramelized and then placed on a bed of baby spinach. Topped with a refreshing apple cider vinaigrette and other salad goodies. It’s nutritious, satisfying and packed with textures and flavor. 

Ingredients

For the Vegetables

• ¼ cup olive oil
• 1 red onion; cut into large chunks
• 1 small butternut squash; cut into ~1 inch cubes
• 2-3 cups Church Brothers Farms Brussels Sprouts; ends removed, peeled and quartered
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon dried thyme
• ¼ teaspoon dried rosemary
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 16 ounce bag Church Brothers Farms Baby Spinach
• ⅓ cup pomegranate arils
• 4 ounces crumbled gorgonzola cheese
• ½ cup candied pecans
• 1 apple; thinly sliced

Apple Cider Vinaigrette

• ½ cup apple cider vinaigrette
• ¼ cup olive oil
• 1 teaspoon pure maple syrup
• 1 teaspoon honey
• 1 clove garlic; granted or finely chopped
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Instructions

1. Make the salad dressing by whisking together all of the ingredients in a bowl until well combined. Transfer to a jar or place the bowl in the refrigerator.
2. To roast the vegetables, preheat oven to 375 degrees F. Combine butternut squash, brussels sprouts and red onions in a bowl. Add olive oil, salt, pepper, thyme, rosemary, garlic powder and onion powder and stir until all the vegetables are evenly coated.
3. Line 2 baking sheets with parchment paper and pour the vegetables out in an evenly layer between the 2 baking sheets.
4. Bake for 45-50 minutes or until vegetables are soft and slightly charred, flipping halfway through and rotating the baking sheets from the oven racks.
5. To assemble the salad add the spinach to a large salad bowl and top with cooled but slightly warm vegetables and sprinkle with pomegranate arils, crumbled gorgonzola cheese, candied pecans and sliced apples. Drizzle salad dressing over the top or serve on the side.

Nutrition Facts

Calories

338

Fat

21 g

Sat. Fat

5 g

Carbs

28 g

Fiber

5 g

Sugar

13 g

Protein

6 g

Cholesterol

11 mg

Sodium

617 mg

Potassium

668 mg

Calcium

174 mg

Iron

2 mg