You know what also feels indulgent to me? An elaborate salad. This Winter Chopped Salad is something to make when you want to indulge your veggie-loving self. It’s got sweet roasted butternut, bitter greens, tart apple, toasted nuts, fresh herbs, and a lip-smacking Fig Vinegar Dressing. Not a make-on-the-fly kind of salad, but that’s what makes it so special, and something to treat yourself to when your body is craving some tasty plants! I hope you enjoy this wildly delicious, seasonal, and nourishing dish.
Winter Chopped Salad
- 1 medium butternut squash
- 1 head radicchio
- 1 endive
- 1 tart apple
- ⅓ cup / 40g pecans
- 2 generous handfuls flat-leaf parsley
Fig Vinegar Dressing
- 2 Tbsp. olive oil
- 1 Tbsp. fig vinegar sub with apple cider vinegar
- 1 tsp. dijon mustard
- 1 tsp. pure maple syrup
- 1 minced shallot
- a few pinches salt
- a few grinds of freshly cracked pepper
- Preheat oven to 325°F / 160°C. Place pecans on a rimmed baking sheet and roast for 7-10 minutes until fragrant. Remove from oven and set aside.
- Turn up the oven to 400°F / 200°C. Cut the butternut squash into bite-sized cubes and place on a rimmed baking sheet. Roast for 20-30 minutes until the squash is tender and golden. Remove from oven and let cool.
- Cut the radicchio and endive into desirable pieces. Chop the apple and parsley. Add everything to a large salad bowl.
- Put all of the dressing ingredients in a jar and shake well to combine. Pour dressing over, toss to combine.
- Say thank you and enjoy!