Christmas Salad
This vibrant Christmas Salad features fresh winter greens, roasted squash, candied pecans, and pomegranate seeds, all tied together with a tangy dressing.
Equipment
- baking sheet
- mixing bowl
- parchment paper
Ingredients
Roasted Vegetables
- 2 cups cubed butternut squash
- 0.5 medium red onion cut into thin wedges
- extra virgin olive oil for drizzling
- sea salt to taste
- freshly ground black pepper to taste
Salad Base
- 0.5 bunch curly kale 4 to 6 leaves, stemmed, leaves torn
- 0.5 small radicchio thinly sliced
- 6 pieces Brussels sprouts thinly sliced
- 0.75 cup candied pecans or toasted pecans
- 0.33 cup pomegranate arils or dried cranberries
- 0.33 cup shaved Parmesan or pecorino cheese
Dressing
- apple cider vinegar dressing
Instructions
Roasting
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the squash on one side of the baking sheet and the onion wedges on the other. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 35 minutes, or until tender and golden brown around the edges. Remove the onions before the squash if needed.
Salad Assembly
- Place the kale in a large bowl and drizzle with some of the dressing. Massage the leaves until they become soft and wilted.
- Add the radicchio, Brussels sprouts, roasted squash, onions, and remaining dressing. Toss well.
- Top with the pecans, pomegranates, and cheese. Gently toss. Season to taste and serve.
Notes
Nutrition facts estimated for 1 serving of salad without dressing.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 200mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 5000IUVitamin C: 60mgCalcium: 150mgIron: 2mg
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