This is the best easy winter salad recipe. I am known in the family for making the best salads and it’s a title I take seriously. This one is perfect for Christmas or New Years too. Roasted brussel sprouts add a nice flavor, topped with pomegranate arils that look like little jewels and the cinnamon candied nuts for the perfect sweet crunch! It’s great paired with pork, turkey or a beef. I’m sharing my recipe below.
Easy Winter Salad
For the salad
- 2 cups brussels sprouts, sliced
- olive oil
- 2 cups chopped pecans or walnuts
- 1/3 cup maple syrup
- dash of cinnamon
- For the greens I like to use frisee, kale, spring mix, or a half and half blend of spinach and arugula
- 2 pears, sliced
- 1 cup pomegranate arils
- 1 log goat cheese crumbled
For the dressing
- 1/2 cup plain greek yogurt
- 1/4 cup balsamic vinegar
- 2 Tbsp honey
- 2 Tbsp olive oil
- 1 Tbsp dijon mustard
- dash of salt to taste
1.) Start by preheating the oven to 350 degrees.
2.) On a sheet pan lined with foil, divide the pan in half. On one side toss the brussel sprouts with olive oil, salt and pepper. On the other side add the nuts, maple syrup, and cinnamon, coating evenly. Sprinkle the nuts with salt. Bake in the oven until roasted about 15-29 minutes. Be sure to stir the nuts periodically.
3.) While the brussel sprouts and nuts are roasting, in a large salad bowl, add the greens, sliced pears, pomegranate arils goat cheese.
4.) Once the brussel sprouts and nuts are roasted, remove from the oven and add into the salad. Toss evenly.
5.) When ready to serve, prepare the dressing. Add all of the dressing ingredients into a mason jar, top and shake. Then lightly pour over the salad.
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