Warm Winter Salad Recipe

5 from 1 vote

Warm Winter Salad Recipe

Salad isn't just for the summertime! Learn to appreciate your favorite winter vegetables on a bed of crunchy spinach and tossed with a mustard vinaigrette.

Course Salad

Cuisine American

Keyword salad, winter

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 509kcal

Cost 10

Ingredients

1 butternut squash cut into wedges
2 red onions cut into wedges
4 parsnips cut into wedges
6 cups of baby spinach
⅓ cup roasted nuts
2 tbsp. white wine vinegar
1 tsp. Dijon or homemade mustard
1 garlic clove minced
½ tbsp. dried oregano
6 tbsp. extra-virgin olive oil
Sea salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 400 F.
Place the butternut squash, red onions, and parsnips in a baking tray. Drizzle half the olive oil and the dried oregano on top and season to taste
1 butternut squash, 2 red onions, 4 parsnips, ½ tbsp. dried oregano, 6 tbsp. extra-virgin olive oil, Sea salt and freshly ground black pepper to taste
Roast in the oven for 20 minutes, turning them once after 10 minutes.
In a small bowl, combine the remaining olive oil, vinegar, mustard, garlic, and season with salt and pepper to taste.
2 tbsp. white wine vinegar, 1 tsp. Dijon or homemade mustard, 1 garlic clove, 6 tbsp. extra-virgin olive oil, Sea salt and freshly ground black pepper to taste
Put the spinach in a large bowl, add in the cooked vegetables as well as the dressing, and toss gently until well combined.
6 cups of baby spinach, ⅓ cup roasted nuts
Serve warm.

Nutrition