Winter Salad with Squash and Hardy Greens

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salad of squash and winter greens I don’t know about you but I’m in desperate need of some healthy salads now that the holidays are behind us, in fact I couldn’t wait to run out and buy a bunch of greens. I settled on three gorgeous heads of escarole and my favorite, cavolo nero or Tuscan kale.

I never thought of using escarole in a salad because I normally eat it cooked, in a soup or with beans but I thought these two hearty greens would hold up well together when I layered strips of roasted butternut squash on top along with roasted chickpeas, walnuts and a few other things, and I was right!

I’ve always been a kale fan for salads but now I’m a newly converted escarole salad fan. It’s crunchy, it stays crispy (which I love), it’s hardy and it has a very mild, and an ever so slight bitterness that balanced out the buttery sweet squash. Please give it a try, you won’t be disappointed and besides,it’s really nice and refreshing to break away from the norm.

butternut squash shards

I love making shards of butternut squash and then roasting them, they look so pretty in a salad or tossed into some pasta, in a frittata or on top of a pizza. I try to buy a squash that has a long neck, because basically that’s the part you’ll be using for this. Remove the skin first with your vegetable peeler then continue making strips turning the neck part as you go.

Toss them gently in a little olive oil, salt and pepper and roast in a 400 degree oven, keep watching, they could burn quick. Sometimes I move them to the top rack to get rid of some of the moisture and keep a better eye on them.
salad of squash and winter greens

Let the squash cool down before you add it to the salad. There’s no real recipe here, just a list of ingredients that I used and that I could honestly say was so delicious and went very well together.

Along with the kale, escarole and butternut squash shards, I added roasted chickpeas, feta cheese, toasted walnuts and pomegranate seeds all tossed together with a vinaigrette made of olive oil and white balsamic.

This salad is hardy, healthy and just perfect to finish out the cold winter months, and don’t forget you can follow along with me on Instagram to see what I’m cooking up during the week!

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Comments

  1. laura in san diego says

    Beautiful! I love how you use simple, fresh ingrdients to make such stunning food!
    Happy New Year!

  2. I love using kale in all kinds of hot dishes and I was planning on doing something different and this would be great. It is so colorful and it almost announces that spring is coming. I like how you make ribbons out of your vegetables — I do have a story to post when I tried your Olio e pepe recipe with the asparagus. We are going to the farmers market today — I am adding these ingredients. Buon fine settimana.

  3. What is it about January and salad cravings? I just posted a winter salad recipe as well. Yours looks so inviting Marie. Our bodies tell us what we need to know. Happy New Year!

  4. What a pretty salad and oh so different.

  5. I should be eating more like this Marie. The salad looks so inviting. But how to get rid of all the still remaining sweets from Christmas? My neighbors are complaining I’m making them fat!