When the dark days of winter roll around, the last thing we think of for lunch or dinner is a salad. I understand the struggle is real; however, I have found a salad that makes my heart sing in winter. It is the perfect combination of fall and winter flavors. It is so yummy I actually crave it! This salad can be prepped ahead of time and is great as a yummy lunch or dinner.
I decided to call this my Winter Wonderland salad. You could also call it a Thanksgiving Leftover salad if you used some turkey as your protein haha. Of course, if you don’t eat meat, you can leave it off. I also leave off protein if I prepare this as a side salad with dinner. There are os many options with this salad, you won’t be disappointed.
Even in the darker, colder winter months, getting in your veggies and greens is super important. I find that if you go about it a little bit of a different way, you can get the flavors and textures your body craves this time of year. This salad is my favorite way to enjoy seasonal flavors while keeping it clean.
Winter Wonderland Salad
3 -6 cups mixed greens
1/4 cup red onion, diced
2T dried cranberries
6-8 candied pecans (chopped if you desire)
2-3 small chunks of goat cheese
1 cup butternut squash, roasted
1 chicken breast, sliced
optional: 1/2 cup quinoa
optional: balsamic vinegar
- place salad greens in a bowl
- top with all ingredients
- optional: drizzle with balsamic vinegar if desired
- toss and enjoy!
— double or triple recipe to serve more people – this can also vary based on how much salad you like to eat. I like salads to be as big as my head!
— arugula or spinach also works well as a salad base