Winter Salad

This salad is perfect for a cold winter night.  The warmth of the roasted vegetables and addition of creamy goat cheese and toasted pecans give it a hearty, soulful feel.  It’s a meal in itself but also the perfect accompaniment to a bowl of soup.


  • 4 cups of mixed greens
  • 1 small acorn squash, sliced
  • 1 bunch asparagus
  • 1/3 cup crumbled goat cheese
  • 1/2 cup pecans
  • 1/3 cup dried cranberries
  • Dressing: 3 Tablespoons balsamic vinegar, 1 teaspoon dijon, 2 teaspoon humus (season with salt and pepper and shake until combined)


  1. Preheat oven to 400 F.
  2. First, roast the squash.  Spray pan with non-stick spray and lay squash in even layer and sprinkle with salt and pepper.  Roast, flipping midway, for 30-45 minutes until golden brown.
  3. Use the same roasting method for the asparagus but cook 10-20 minutes
  4. Use the same roasting method for the pecans but cook 8-12 minutes
  5. Shake dressing ingredients to combine and assemble salad with remaining ingredients.

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Filed under Recipes, Savory

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