Don't think that summer is the only season for salads.This vegetarian winter salad is perfect for a weeknight meal! As the weather gets colder, it's harder to find healthy foods to create fresh salads and other meals. Instead of settling, get inventive with your veggies this winter!
Have fun by mixing and matching a variety of in-season ingredients. However if you need some more inspiration, check out our recipe for a delicious vegetarian winter salad.
Vegetarian Winter Salad
- 1 butternut squash (about 1 ½ pounds) peeled, seeded and cut into ¾" pieces
- 3 tbsp. olive oil (divided)
- Black pepper
- ¼ cup red wine vinegar
- 4 oz. feta, crumbled (about 1 cup)
- 1 apple, sliced
- ¼ cup green olives with pimento
- ¼ cup celery
- 1 orange, sliced
- 12 cherry tomatoes, cut in 1/2
- Heat oven to 400 degrees.
- Toss the squash with 1 Tbsp. of olive oil, ½ tsp. salt, and ¼ tsp. pepper.
- Roast and toss until tender, about 15 to 20 minutes; let cool.
- In a large bowl, whisk together the vinegar, 2 Tbsp. olive oil, and ¼ tsp. salt and pepper.
- Add the squash, feta, apple, olives, celery, orange and cherry tomatoes. Toss to combine.
For other winter salads, you could also consider toppings by using a combination of a few of the following: grapefruit slices, pomegranate seeds, dried cranberries, toasted nuts, sliced pears, edamame, lentils, kale, hard boiled eggs, avocado, garbanzo beans, persimmons, purple cabbage, radicchio, carrots, spinach, grapes, black and green olives, tomatoes, scallions, mushrooms, beets, fingerling potatoes, udon noodles, couscous, brussels sprouts, quinoa, bacon, pumpkin, white beans, artichokes, sweet potatoes, broccoli, and black eyed peas.
For more cooking tips, visit Sally's Place.