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Winter Chopped Salad

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
  • 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!


Serves 3-4