Love & Lemon’s Ultimate Winter Salad

Yield: 4-6 servings

Ingredients

2 cups cubed butternut squash

½ medium red onion, cut into thin wedges

Extra-virgin olive oil, for drizzling

Sea salt and freshly ground black pepper

½ bunch curly kale (4 to 6 leaves), stemmed, leaves torn

Apple Cider Vinegar Dressing, recipe follows

½ small radicchio, thinly sliced

6 Brussels sprouts, thinly sliced

¾ cup toasted pecans

⅓ cup pomegranate arils, or dried cranberries

⅓ cup shaved Parmesan or pecorino cheese

Directions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.

2. Place cubed squash on one side of the baking sheet and the onion wedges on the other. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 35 minutes, or until tender and golden brown around the edges. Remove the onions before the squash if needed. Pull apart the onion layers.

3. Place kale in a large bowl and drizzle with some of the dressing. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half. 

4. Add radicchio, Brussels sprouts, roasted squash, onions, and remaining dressing. Toss well, then top with pecans, pomegranates, and cheese. Gently toss. Season to taste and serve.

Apple Cider Vinegar Dressing

¼ cup apple cider vinegar

1 teaspoon maple syrup or honey

1 garlic clove, grated

¼ teaspoon Dijon mustard

¼ teaspoon sea salt

Freshly ground black pepper

¼ cup extra-virgin olive oil

In a small bowl, whisk together apple cider vinegar, maple syrup, garlic, mustard, salt, and several grinds of pepper.

In a slow stream, drizzle in olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.