Winter salad features many colors and flavors, all combined in one salad. It is full of fall and winter veggies, fruits and fresh greens that are especially abundant this time of year.
It’s a nutrition powerhouse, too — another reason to make this often during the winter season.
Don’t feel limited. You can use a variety of ingredients
Here are some options to add or substitute according to your preference:
- Greens: Any type of greens (kale).
- Vegetables: Any roasted vegetable (sweet potatoes, Brussels sprouts, butternut squash).
- Fruit: Dried cranberries, raisins.
- Nuts: Walnuts, slivered almonds, cashews.
- Cheese: Goat cheese, feta cheese.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6 servings
Ingredients
- 1 large sweet potato peeled and diced
- 2 tablespoons olive oil
- ½ cup dried cranberries
- ½ cup nuts
- 4 ounces cheese
- 8 cups of greens
- Salt and pepper to taste
Dressing: Apple Cider Maple Vinaigrette
- ¼ cup apple cider vinegar
- 3 tablespoons maple syrup
- ½ cup olive oil
- ¼ teaspoon garlic powder
- ½ teaspoon of salt and pepper
Instructions
- Preheat oven to 425 degrees.
- Toss sweet potatoes with 1 tablespoon olive oil and place on baking sheet.
- Season sweet potatoes with salt and pepper. Roast for about 35-40 minutes. Remove from the oven and cool.
- Combine all dressing ingredients in a small jar and shake well.
- Add salad ingredients to a large bowl, including sweet potatoes.
Drizzle with dressing and serve.
Nutrition Information
Calories: approx. 425 calories/serving. Protein: 10 grams. Carbs: 25 grams. Total fat: 35 grams. Saturated fat: 10 grams.
Sharon Knight is a transplant dietitian with the Hartford Hospital Transplant Program.
