Name: Winter Chopped Salad
Yield: Serves 4
Ingredients: 2 tablespoons roasted hazelnut oil or extra-virgin olive oil; 2 tablespoons lemon juice; ½ teaspoon sea salt; 2 teaspoons Dijon mustard; ¼ cup hulled sunflower seeds; 1 clove garlic, minced; 5 ounces (6–8 cups) arugula; 1 pound green beans, chopped into ½-inch pieces; 1 cup cubed feta cheese; 1 teaspoon dried thyme; ¼ teaspoon sea salt; 1 tablespoon extra-virgin olive oil; 1 Bosc pear, cored and thinly sliced into strips; 1 (2-pound) butternut squash, peeled, seeded, and cut into ½-inch cubes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Whole Bowls

By Allison Day

Published 2021

About

This is a favorite salad recipe from my blog, Yummy Beet, containing all of winter’s best goodies. The roasted vegetables and fruit alone could be a quick one-tray dinner—just throw on some chickpeas and you’re all set.

Ingredients

Salad

1 (2-pound) butternut squash, peeled, seeded, and cut into ½-inch cubes
1 Bosc pear, cored and thinly sliced into strips

Main course
Winter
Vegetarian
Gluten-free

Method

Make the roasted vegetables

Preheat oven to 400°F. On a large-rimmed baking sheet, toss squash and pear with oil and salt. Roast for 25 m

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Ingredients

Salad

Method

Make the roasted vegetables

Part of