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Simple Winter Salad

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  • Author: Sarah Guffey
  • Total Time: 1 hour 5 minutes
  • Yield: 2 1x


This winter salad serves as a large, healthy main dish filled with in-season vegetables and seeds.


  • 1 head romaine
  • 1 small bunch Brussels sprouts (about 15 bulbs)
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 cups cubed butternut squash
  • 3 handfuls shaved Brussels sprouts
  • 1 cup slivered almonds
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper


  1. Preheat oven to 350
  2. Combine Brussels sprouts, broccoli and cauliflower in baking dish and toss with olive oil, salt and pepper.
  3. In separate baking dish combine squash and Brussels sprouts shavings and toss a light coating of olive oil, salt and pepper.
  4. Place both dishes in oven on middle rack and roast for 30 to 40 minutes or until lightly browned.
  5. Broil on high for 5 to 7 minutes then allow to cool for 10 minutes.
  6. Slice romaine in half lengthwise, one half to each plate, arranging leaves around 3/4 of the plate.
  7. Top romaine leaves with veggies, pomegranate seeds and slivered almonds.
  8. Drizzle with olive oil and balsamic vinegar.
  • Prep Time: 20 mins
  • Cook Time: 45 mins
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