Janines Sisters Fall Winter Salad Food

12 BEST WINTER SALAD RECIPES: BUTTERNUT SQUASH SALAD & MORE

Steps:

• Make the Roasted Butternut Squash, following the instructions in that recipe. (We suggest making this portion in advance; store the roasted squash refrigerated until ready to use and bring to room temperature before serving.)
• In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (Store leftovers refrigerated and bring to room temperature before serving.)
• Add greens to a platter or individual salad plates, and top with the roasted squash, diced apple, cranberries, cheese crumbles, and chopped pecans. Drizzle with the desired amount of dressing (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).

JANINE'S SISTER'S FALL/WINTER SALAD

Steps:

• For the salad, stir together first 4 ingredients and spread on a lightly greased baking sheet.
• Bake at 350 degrees F. for 12-15 minutes, stirring often.
• Let cool and set aside.
• Combine spinach and fruit; drizzle with the vinaigrette and sprinkle with the sugared nuts.
• For the vinaigrette, just whisk all ingredients in a cup.