Winter Salad {Recipes}

Yes, I do know that it's officially spring. Spring has sprung. The trees are blooming, it's warming up, my sinus are suffering from all of the pollen which is only made worse by New Mexico's notoriously windy weather this time of year.

This is just kind of where I'm at people. Months behind on everything due to my job consuming way more time than I like lately. So much so, that at one point I was so stressed, I felt like I was developing GERD (also known as acid reflux). Time to take stock and get back with my walking program and eating healthier which I normally do a decent job at. I also actually discovered that apple cider vinegar is good for your digestive tract and GERD! I was downing a teaspoonful in the morning and in the evening and it did alleviate my digestive problems. I just put a teaspoonful in some water and drank it. It wasn't as horrible as it sounds. It also reminded me I really need to clean my windows!

I've been wanting to share this fantastic salad recipe with you. My niece Heather, who is quite the foodie in our family, brought this to Christmas and it is one of my all time favorite salads. Not only is it healthy, it's delicious and an absolute colorful treat for the eyes. The nice thing about this type of salad is that you can always substitute the wintery components for spring or summer time fare.

I got a lot of my ingredients at Trader Joe's. This is not an ad for Trader Joe's I just happen to shop there and love it (but hey - Trader Joe - Call Me!). Plus, they have the butternut squash already chopped up and bagged, the pomegranate seeds are also packaged, and you can get pepitas there (these are the insides of the pumpkin seeds roasted and salted). They're perfect for us because Olivia is allergic to nuts so it's a nice alternative. I also got the organic kale there. I like to rip the stems off for salads because they're a little tough to chew raw.

Here are the ingredients.


2 cups of mixed greens 
2 cups of kale
2 cups of roasted butternut squash cubed 
1 T. of olive oil
salt & pepper
1/4 cup of pomegranate seeds
1/4 cup of roasted salted pepitas
1/4 cup of craisins
chevre goat cheese to sprinkle on top
balsamic honey viniagrette (recipe below)
 Preheat oven to 400 degrees. Put butternut squash into a bowl and toss with about a tablespoon of olive oil, add salt and pepper. Spread out the butternut squash onto a cookie sheet and bake for 15 minutes, then stir and cook for 15 more minutes.

While squash is baking, make vinaigrette. When you're close to serving time, add your vinaigrette to your greens and toss (I like to add about a tablespoon at a time, then taste, so that you don't over dress your greens). Add the butternut squash, and craisins, sprinkle with pomegranate seeds and pepitas, add a few dollops of chevre goat cheese on top. And, voila there you have a healthy, tasty and beautiful salad. This serves about four people (although I could eat the entire thing myself).

Balsamic Honey Vinaigrette

1/4 C. balsamic vinegar
1/2 C.  olive oil
2 T. honey
pinch of salt

Combine in a bowl and whisk together.

**Don't add all of this vinaigrette, just add about a tablespoon at a time 'til you get it right.** 
You can refrigerate your leftover vinaigrette.

So perfect with a loaf of crusty bread and a glass of red wine. Yum! There you have it! Winter salad for the second day of spring. ;)

Thanks for dropping by today. I hope you have a fantastic weekend.


  1. Thanks for the shout out, Sheena! This has become one of my favorite meals, especially because it's so versatile. I usually add a little red pepper flakes to the butternut squash when roasting it, for a little extra something. The last 5-10 minutes, I toss the squash with agave so they get nice and caramelized. Yum!

  2. Hi Heather! Thanks for stopping by. Thanks for the tips, I've been wanting to try agave nectar. I'll have to try it out next time I make this. Love you, Aunt Sheena :)


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