Winter Salad with White Balsamic Dressing
This salad features a refreshing and crisp combination of seasonal flavors. With a light white balsamic dressing, it’s a great touch of freshness for winter gatherings.
6 Serving(s)
Ingredients
- 1/2 small butternut squash peeled & diced in 1/4-inch cubes
- 1 (14 oz.) can garbanzo beans (chickpeas), rinsed and drained
- 5 tbsp. Schnucks olive oil, divided
- 2 tbsp. finely chopped shallot
- 3 tbsp. white balsamic vinegar
- 1 tbsp. Schnucks honey
- 1 tsp. Schnucks Dijon mustard
- 6 cups chopped romaine lettuce
- 1 small head red cabbage, trimmed & shredded (about 2 cups)
- 6 oz. Brussels sprouts, shaved
- 1 Pink Lady apple, cored & thinly sliced
- 1/3 cup shaved Parmesan cheese
- 1/3 cup pecan halves
Instructions
- Preheat oven to 425 degrees. Line a sheet pan with foil and coat with cooking spray.
- In a medium bowl, toss squash and garbanzo beans with 1 tablespoon of oil. Spread evenly on prepared sheet pan; bake, turning over halfway through, until browned, about 35 minutes. Remove from oven.
- In a small bowl, whisk together shallot, balsamic vinegar, honey and Dijon. Gradually pour in remaining oil, whisking continuously, until combined. Season with salt and pepper, if desired.
- In a medium bowl, toss together squash, garbanzo beans, romaine, cabbage, Brussels sprouts and apple. Sprinkle with Parmesan and pecans. Serve immediately with shallot-balsamic dressing.
3 Ways to Dress It Up
- Replace honey in balsamic dressing with 1/4 cup pomegranate juice.
- Toss apples and butternut squash in vinaigrette and roast on 425 degrees oven 8–10 minutes before adding to salad.
- Add cooked chilled quinoa, barley or farro.
Nutrition Facts
374 Calories Per ServingFat: 20gSaturated Fat: 3gCholesterol: 5mgSodium: 371mgCarbohydrates: 36gFiber: 8gSugars: 14gProtein: 10gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe