First Step: Preheat and Prep Your Ingredients Start by preheating your oven to 425°F and lining a baking sheet with parchment paper for easy cleanup. Gather your vegetables: cube 2 cups of butternut squash and cut ½ medium red onion into thin wedges. This initial setup ensures everything roasts evenly, allowing the natural sweetness of the squash to shine in your warm winter salad.

Second Step: Roast the Vegetables Place the butternut squash on one side of the baking sheet and the red onion wedges on the other. Drizzle with olive oil, then sprinkle sea salt and freshly ground black pepper to taste. Toss everything to coat and spread it out evenly. Roast for 20 to 35 minutes until tender and golden, checking the onions earlier if they cook faster this step brings a warm, caramelized depth to your warm winter salad that pairs well with greens.

Third Step: Prepare the Kale While the veggies roast, take ½ bunch of curly kale with stems removed and leaves torn, and place it in a large bowl. Drizzle with some vinaigrette dressing and massage the leaves until they soften and wilt, which should reduce the volume by about half. This technique makes the kale more enjoyable in a warm winter salad, especially for those who prefer less bitterness.

Fourth Step: Combine and Toss Once roasting is done, add the thinly sliced ½ small radicchio and 6 Brussels sprouts to the bowl with the kale. Include the roasted squash and onions, then pour in the remaining dressing. Toss everything well to mix the flavors, ensuring the warm elements slightly wilt the greens without overpowering them for a balanced warm winter salad.

Fifth Step: Add Toppings and Serve Top the salad with ¾ cup toasted pecans, ⅓ cup pomegranate arils or dried cranberries, and ⅓ cup shaved Parmesan cheese. Gently toss again, season to taste, and serve right away. This final step adds texture and a burst of flavor, making your warm winter salad ready for a complete meal that serves 4 to 6 people in about 45 minutes total.