Winter Harvest Salad – Clean Eating Recipe Ideas
So, About This Winter Harvest Salad…
You know those evenings when you want something that actually tastes good but also feels like it might undo a weekend of too much cake? That’s basically why I started making this Winter Harvest Salad. Actually, scratch that; I remember the first time I made it, trying to use up a slightly wilted bunch of kale and feeling, well, let’s say more optimistic than realistic. The kitchen looked like a bomb had gone off, carrot peels everywhere, but—surprisingly—it turned out to be the one salad everyone ate without grumbling. Even my partner, who once mistook radicchio for a spice (bless him), keeps asking for it. Anyway, let’s get cracking.
Why You’ll Love This Salad (aka, Why I Even Bother)
I make this when I’ve got random root veg and not a lot of time, usually while half-watching a cooking show I’ll never actually follow. My family goes crazy for this because it’s bright, hearty, and—tiny chef’s secret—works with whatever I’ve got. (Once made it with leftover roasted parsnips. Tasted better than my hair looked that day.) Plus, if you hate doing dishes, one big mixing bowl should do it.
The only downside? Chopping squash gets old fast, but even then, I get a weird satisfaction from wrestling the thing. Maybe that’s just me.
What Goes In – Ingredients (With a Few Sidesteps)
- 1 small butternut squash, peeled and chopped into chunks (Or honestly, sweet potato works too; I’ve even tried it with carrots in a pinch)
- 2 medium beets, peeled and diced (Golden beets are nice for less pink fingers—my grandma swore by classic reds, but they stain everything, so mind your jumper)
- 1 large apple, sliced (Granny Smith is great, but sometimes I just use whatever’s nearest—honeycrisp maybe?)
- 3 big handfuls of kale, torn up (Cavolo nero is fancier, but curly kale is just fine. I don’t think I’ve ever measured this, honestly)
- 1 small red onion, thinly sliced (Or swap for half a shallot if you want it milder)
- 50g feta cheese, crumbled (Goat cheese is lush too. Or skip it for a vegan vibe)
- A handful of walnuts or pecans, roughly chopped (Pumpkin seeds when there’s no nuts in the house, it’s all good)
- For the dressing: 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, 1 tsp Dijon mustard, salt and pepper to taste
Let’s Make It: Directions
- Roast the squash and beets: Toss them on a baking tray with a glug of olive oil, salt, and pepper. Roast at 200°C (about 400°F, I think? I always have to check conversion charts) for 25–30 minutes. I usually sneak a bit halfway through—no shame.
- Get your kale prepped: While the veg is roasting, massage the kale with a drizzle of olive oil and a pinch of salt. Yes, actually squish it with your hands. Makes it way less chewy. If you skip this, don’t blame me if your jaw gets a workout.
- Sliced apples and onions: Slice them thin as you like. Sometimes, if I’m feeling fancy, I soak the onions in icy water first to mellow them out. Or don’t. Nobody minds.
- Mix the dressing: Whisk up the olive oil, vinegar, honey, mustard, and a good bit of salt and pepper in a jar. Or shake it with the lid on if you don’t fancy more washing up.
- Assemble everything: Toss the kale, roasted veggies, apples, onions, walnuts, and cheese in a big bowl. Drizzle with the dressing. Give it a taste—you know, for science. Add more salt if you reckon it needs it.
Notes That Might Save Your Sanity
- The first time I skipped massaging the kale, nobody ate it but me. I learned.
- If you’re roasting ahead, the veg keeps for a couple of days in the fridge (though not if anyone else in my house is around—seriously, it disappears).
- Try not to overdress—soggy salad makes me sad. Add the dressing bit by bit.
My Salad Experiments (And A Fail)
- I once subbed oranges for apples—too sharp. Wouldn’t recommend it. But pomegranate seeds? Magic.
- Swapped feta for blue cheese—strong, but legit if you’re a fan.
- Did a warm version once with still-hot squash. Actually, that was pretty brilliant for a chilly day.
If You Don’t Have The Right Kit
A decent roasting tray and a big bowl are ideal, but don’t stress if you’ve just got a baking dish. And if you’re short a salad spinner for the kale, I’ve used clean tea towels—just don’t fling your greens onto the floor (been there, mate).
Storage – If It Lasts!
This keeps in the fridge in a lidded box for up to two days, but honestly, it’s rarely survived breakfast at mine. The kale holds up better than other greens, so it even tastes decent the next day. I think the flavours get cosier after a night together.
How I Serve It Up
I like it topped with a poached egg if I’m feeling extra, but apparently my brother thinks it’s best as a big sharing platter with hunks of crusty bread. Guess who usually wins that argument?
Pro Tips I Picked Up The (Messy) Way
- I once tried to rush the roasting step and just got weirdly half-raw squash. No thanks. Give it the time it deserves.
- If the dressing tastes too sharp, just stir in a smidge more honey. Sometimes I forget and wonder why everyone’s so quiet while eating.
- On second thought, taste as you go. I’d rather adjust than end up with a mouthful of vinegar.
FAQ – Your Questions, Answered!
- Can I skip the cheese? Absolutely, happens all the time when I realise the fridge is empty. Just add a bit more nuts for crunch.
- Will spinach work? Sort of, but you’ll miss the sturdiness of kale. It goes wilted pretty fast. Guess you could try it for variety?
- Is this really filling? Honestly, yep. I was surprised the first time; the roasted veggies bulk it up.
- I don’t have apple cider vinegar—what else? Red wine vinegar is fine. Lemon juice in a pinch. Improv is half the fun, right?
- Can I prep anything ahead? Yes, roast the veg the day before. Or even just chop everything up and assemble last minute, if you tend to forget like I do.
- For more clean eating inspiration, check out Love and Lemons’ winter salad tips. They’ve got some cracking combos I haven’t even dared try yet.
Ingredients
- 4 cups mixed salad greens (such as kale, spinach, and arugula)
- 1 cup butternut squash, peeled and cubed
- 1 apple, thinly sliced
- 1/2 cup pomegranate seeds
- 1/3 cup pecans, toasted
- 1/4 cup crumbled goat cheese (optional)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
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1Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
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2While the squash is roasting, toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant. Let cool.
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3In a small bowl, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, Dijon mustard, a pinch of salt, and pepper to make the dressing.
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4In a large salad bowl, combine the mixed greens, roasted squash, apple slices, pomegranate seeds, pecans, and goat cheese if using.
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5Drizzle the salad with the vinaigrette, toss gently to combine, and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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