Cold Weather Salad

Do you have some fall vegetables sitting in your fridge or on your counter? Here is a wonderful recipe including those seasonal veggies for a hearty cold weather salad. Mix up the greens, add some sweet potato, and top it off with some goat or feta cheese if you have any around!



  • 4 cups brussel sprouts, halved (provided)
  • 4 cups butternut/acorn squash diced
  • 4 small beets, diced
  • 1 apple, diced (provided)
  • 3 cups spinach, chopped (provided)
  • ½ cup dried cranberries
  • 1 teaspoon olive oil
  • ½ cup walnuts, chopped
  • ½ cup pomegranate seeds


  • 5 tablespoons tahini
  • 2 tablespoons maple syrup
  • 3 cloves garlic
  • 2 tablespoons apple cider vinegar
  • Pinch of salt
  • 1 tablespoon fresh lemon juice
  • 4-6 tablespoons to reach desired consistency


  • 1 Preheat the oven to 425 degrees F.
  • 2 Prepare a baking sheet with parchment paper.
  • 3 Cut squash in half and roast until a fork can easily pierce through. Remove from the oven.
  • 4 Let cool and remove the skin. Dice.
  • 5 Prepare beets and brussel sprouts.
  • 6 Place squash, beets, and brussels sprouts on the baking sheet, add olive oil, salt and pepper. Roast for 30 - 35 minutes or until tender.
  • 7 Chop kale and place in a large bowl.
  • 8 Prepare all dressing ingredients by blending together. If whisking instead, make sure to chop up your garlic.
  • 9 When vegetables are done cooking, place them on top of the spinach.
  • 10 Add the rest of your toppings: apple, walnuts, cranberries and pomegranate seeds.
  • 11 Drizzle with dressing.
  • 12 Serve


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