WINTER HOLIDAY SALAD
When thinking about winter recipes, salad may not be the first thing that comes to your mind. However, the winter season has so much to offer when it comes to delicious seasonal produce, we couldn’t help but share a recipe that really allows each ingredient to be savored. The fruits and veggies that are harvested in the winter months are loaded with vitamins and minerals that nourish your body, boost your immune system, and keep you grounded during the shorter days.
This is our favorite go-to winter salad, it is simple to throw together, pairs well with everything, and is full of vibrant colors. Not to mention, it's delicious! The real star of the salad are the pomegranate seeds. Not only do they bring fresh, juicy pops of flavor, but they pack a serious health punch. Pomegranates are loaded with antioxidants, are full of fiber, and are anti-inflammatory. They truly are a superfood! This salad is easy to change up by using a variety of root veggies, using a different nut, or by adding a protein or grain to make it a hearty meal. If it is accessible to you, you can stop by your local farmers market to pick up fresh produce that is in season in your area. This salad is flavorful, festive, and is perfect to brighten the cold winter months!
Ingredients:
Salad
2 cups butternut squash (or root veggie of choice), peeled & chopped into 1/2 inch cubed piece
1 1/2 cups Pecans (you can sub walnuts or pumpkin seeds)
2 cups pomegranate seeds
6 cups mixed winter greens (we recommend baby kale & spinach mix)
2 cups arugula
½ red onion, thinly sliced
Optional: 4 oz crumbled goat cheese, feta, or dairy free cheese
Lemon Dijon Dressing
1/4 cup lemon juice
1/2 cup extra virgin olive oil
2 tablespoons dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon pepper
Instructions:
Preheat the oven to 375 degrees F.
Toss the butternut squash together with olive oil and a generous pinch of salt and pepper. Roast for 30-40 minutes or until browned and tender. Allow to cool to room temperature before adding to salad
On another baking sheet, toss pecans with 3 tablespoons olive oil and 1/2 teaspoon of salt. Spread evenly across the pan and bake for 15 minutes, tossing halfway. Keep an eye on them so they do not burn! Once toasted, top with flakey sea salt and cool to room temperature before tossing in salad
Add your greens to a large salad bowl. Add the pomegranate seeds, pecans, red onion, roasted squash, goat cheese, and walnuts. Gently toss
To make the dressing, combine all ingredients in a glass jar and shake. Just before serving, drizzle over the salad and gently toss. Enjoy!
