Chopped Winter Salad with Butternut Squash (From The Complete Plant Based Cookbook by America’s Test Kitchen)

I love salads that have a lot of different components to keep them interesting. This salad is easy to make, but also uses a handful of different ingredients to make it delicious!

I started by roasting the butternut squash that I cubed (also tossed them with oil, salt, pepper, and balsamic vinegar) at 450 degrees Fahrenheit for about 25 minutes. While that was roasting, I made the dressing. I whisked together balsamic vinegar, Dijon mustard, salt and pepper. I slowly whisked in some olive oil. I made the dressing in a large bowl so I could easily toss it together with some lettuce and cut up radicchio. I also added in one cut up apple and two diced radishes. I divided the salad into different bowls and topped them with the cooled butternut squash and chopped almonds. The recipe did call for hazelnuts, but my husband is allergic to hazelnuts, so I chose to add almonds instead. The recipe optionally suggests adding feta cheese. I decided to opt out of adding the feta cheese to keep the salad more plant forward.

I am typically a very picky salad eater because I went through a phase of making super boring salads. Anyway, I really enjoyed this salad! It is best served right away. I did leave mine in the fridge to take to lunch the next day and it was okay (the lettuce was soggy). If you plan to make this in advance, I would suggest leaving the dressing on the side. This is a super great lunch or dinner idea!