The holiday season is full of festive meals and indulgent treats, but that doesn’t mean your plate has to be lacking in nutrition or flavor. This Winter Salad with Pomegranate and Roasted Butternut Squash is the perfect combination of seasonal color, sweetness, and crunch-all while nourishing your body with fiber, antioxidants, and heart-healthy fats.
Nourishing Benefits
This salad isn’t just beautiful; it’s packed with nutrients that support your health during the colder months.
Butternut squash is rich in beta-carotene, vitamin C, and fiber, supporting immune health and glowing skin.
Pomegranate arils add a burst of antioxidants that help fight inflammation and oxidative stress.
Dark leafy greens provide calcium, magnesium, and folate, key nutrients for bone and heart health.
Olive oil and nuts contribute healthy fats that support brain function and balanced hormones.
Together, these ingredients make a dish that’s as nourishing as it is satisfying- perfect for sharing at holiday gatherings or enjoying as a nutrient-dense lunch.
Balanced Plate
This vibrant side dish perfectly balances fiber-rich starch from sweet potato, nutrient-packed non-starchy vegetables from mixed greens, and wholesome healthy fats from nuts and olive oil, making it a flavorful and nourishing addition to a balanced plate.
Elevate this dish from a flavorful side to a powerhouse main course with the addition of tender, juicy chopped chicken to boost protein and add a savory depth of flavor.
Make It Meal Prep Friendly
One of the best things about this salad is how easy it is to meal prep for the week ahead. Roasted vegetables and sturdy greens hold up beautifully, making it a perfect option for quick lunches or simple dinners.
Meal Prep Tips:
Use precut and peeled butternut squash: Save time (and your fingers!) by buying pre-diced squash from the produce section. It roasts perfectly and makes prep a breeze.
Choose frozen pomegranate arils: Skip the mess of cutting a fresh pomegranate. Frozen arils can be thawed in minutes and are just as nutrient-rich.
Prep in batches: Roast a large sheet pan of butternut squash and store it in an airtight container for up to 4 days in the fridge. You can also mix your dressing ahead and keep it in a separate jar.
Assemble when ready to eat: Combine the roasted squash, pomegranate, and dressing just before serving to keep the greens crisp and fresh.
With a little advance prep, you can enjoy a colorful, antioxidant-rich salad anytime during the week—without spending hours in the kitchen.
Winter Salad with Pomegranate and Roasted Butternut Squash
Equipment
- Roasting pan
Ingredients
- 4 cups mixed greens (spinach, arugula, or kale)
- 1 medium butternut squash, peeled and diced
- 1 tbsp avocado oil
- 1 tsp cinnamon (or more to taste)
- 1/2 - 1 cup pomegranate seeds
- 1/4 cup crumbled feta or goat cheese, optional
- 1/4 cup pecans or walnuts, toasted
For The Dressing
- 3 tbsp extra virgin olive oil
- 1 tbps 100% orange juice
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees. Toss diced butternut squash in avocado oil and cinnamon. Spread on a baking sheet and roast for 20 - 25 minutes, until tender.
- While the squash is roasting, whisk together all the ingredients for the dressing and set aside.
- In a large bowl, combine the mixed greens, roasted squash, pomegranate seeds, feta and toasted nuts.
- Drizzle the dressing over the salad just before serving. Toss gently and enjoy.