Festive Winter Salad with Roasted Butternut Squash, Pomegranate, and Candied Pecans Recipe

Introduction

This Christmas Salad is a festive and flavorful combination of roasted butternut squash, crisp apples, pomegranate seeds, and crunchy candied pecans. Topped with creamy feta and a bright, honey-vanilla dressing, it makes a perfect holiday side or light meal.

Ingredients

• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Vanilla Extract (divided)
• 2 cups Pecan Halves
• 1 Egg
• 1/4 cup Brown Sugar
• 1/4 cup Cane Sugar
• 1/2 teaspoon Pink Himalayan Sea Salt
• 3 cups Butternut Squash
• Olive Oil, to taste
• Sea Salt, to taste
• Ground Black Pepper, to taste
• 16 ounces Salad Greens
• 2 Honeycrisp Apples
• 3/4 cup Pomegranate Seeds
• 1 cup Crumbled Feta Cheese
• 1/4 cup Olive Oil (for dressing)
• 2 tablespoons Dijon Mustard
• 2 tablespoons Lemon Juice
• 1 tablespoon Honey
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Ground Black Pepper (for dressing)
• 1/2 teaspoon Sea Salt (for dressing)

Instructions

1. Step 1: Preheat your oven to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk the egg white. Add pecan halves and toss to coat.
3. Step 3: Add brown sugar, cane sugar, ground cinnamon, pink Himalayan sea salt, and 1/2 teaspoon vanilla extract to the pecans. Toss until evenly coated.
4. Step 4: Spread the pecans in an even layer on the prepared baking sheet. Bake for 20 minutes, stir, then bake for another 20 minutes. Remove from oven and cool completely before breaking into pieces. Reserve about 1 cup for the salad and save the rest for snacking.
5. Step 5: Increase oven temperature to 400 degrees F (200 degrees C). Toss butternut squash with olive oil, sea salt, and ground black pepper to taste. Spread on a baking sheet and roast for 25–35 minutes until tender and lightly browned. Let cool.
6. Step 6: While the squash roasts, prepare the dressing: In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, 1 teaspoon vanilla extract, honey, garlic powder, ground black pepper, and sea salt until well combined.
7. Step 7: In a large bowl or serving platter, place salad greens. Top with roasted butternut squash, sliced Honeycrisp apples, pomegranate seeds, crumbled feta cheese, and 1 cup of the candied pecans.
8. Step 8: Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Tips & Variations

• Use a mix of salad greens like spinach, arugula, and kale for extra texture and flavor.
• For more crunch, try adding toasted pumpkin seeds or walnuts instead of pecans.
• Substitute Honeycrisp apples with Granny Smith for a tarter bite or Fuji for sweeter notes.
• Make the candied pecans ahead and store them in an airtight container for up to two weeks.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Keep candied pecans at room temperature in a sealed container for up to 2 weeks. Toss salad with dressing just before serving to keep greens crisp. Reheat roasted squash gently if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pecans?

Yes, walnuts or almonds can be great alternatives for the candied nuts if you prefer or have allergies.

Is this salad suitable for a vegan diet?

To make this salad vegan, omit the egg in the candied pecans and replace the feta cheese with a plant-based cheese or omit it altogether.

Festive Winter Salad with Roasted Butternut Squash, Pomegranate, and Candied Pecans Recipe

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★★★★★

4.7 from 142 reviews

• Author: Sophie
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A festive and vibrant Christmas Salad featuring roasted butternut squash, crisp Honeycrisp apples, pomegranate seeds, crumbled feta cheese, and sweetly spiced candied pecans, all tossed together with a tangy honey-Dijon dressing. This salad balances sweet, savory, and tart flavors, perfect as a holiday side or light main.

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Ingredients

Scale 1x2x3x

Candied Pecans

• 2 cups Pecan Halves
• 1 Egg (white only)
• 1/4 cup Brown Sugar
• 1/4 cup Cane Sugar
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Pink Himalayan Sea Salt
• 1/2 teaspoon Vanilla Extract

Roasted Butternut Squash

• 3 cups Butternut Squash, peeled and cubed
• Olive Oil, to taste
• Sea Salt, to taste
• Ground Black Pepper, to taste

Dressing

• 1/4 cup Olive Oil
• 2 tablespoons Dijon Mustard
• 2 tablespoons Lemon Juice
• 1 teaspoon Vanilla Extract
• 1 tablespoon Honey
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Ground Black Pepper
• 1/2 teaspoon Sea Salt

Salad Assembly

• 16 ounces Salad Greens
• 2 Honeycrisp Apples, cored and sliced
• 3/4 cup Pomegranate Seeds
• 1 cup Crumbled Feta Cheese
• 1 cup Candied Pecans (from above preparation)

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Instructions

1. Preheat Oven and Prepare Candied Pecans: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. In a medium bowl, whisk the egg white until foamy. Toss in pecan halves to coat evenly. Add brown sugar, cane sugar, ground cinnamon, pink Himalayan sea salt, and vanilla extract. Toss again until the pecans are fully coated.
2. Bake Candied Pecans: Spread the coated pecans evenly on the lined baking sheet. Bake for 20 minutes, then stir and bake for another 20 minutes. Remove from oven and allow pecans to cool completely before breaking into bite-sized pieces. Reserve about 1 cup of these candied pecans for the salad and save the rest for snacking.
3. Roast Butternut Squash: Increase oven temperature to 400°F (200°C). Toss butternut squash cubes with olive oil, sea salt, and ground black pepper to your liking. Spread the squash on a baking sheet and roast for 25 to 35 minutes until tender and lightly browned. Remove from oven and let cool.
4. Make the Dressing: In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, vanilla extract, honey, garlic powder, ground black pepper, and sea salt until emulsified and smooth.
5. Assemble the Salad: In a large salad bowl or serving platter, add the salad greens. Top with the roasted butternut squash, sliced Honeycrisp apples, pomegranate seeds, crumbled feta cheese, and candied pecans.
6. Toss and Serve: Drizzle the prepared dressing over the salad. Toss everything gently to combine so the dressing coats all ingredients evenly. Serve immediately for a fresh and festive holiday salad experience.

Notes

• For best results, use fresh Honeycrisp apples for their crispness and sweetness.
• Candied pecans can be made ahead and stored in an airtight container for up to one week.
• Adjust seasoning of roasted squash and dressing to your preference for salt and spice levels.
• This salad is perfect as a light main or a festive side dish for holiday meals.
• To keep the salad gluten-free and vegetarian, ensure the ingredients like mustard and feta cheese meet your dietary requirements.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Salad
• Method: Baking
• Cuisine: American

Keywords: Christmas salad, roasted butternut squash salad, holiday salad, candied pecans, festive salad, Honeycrisp apple salad, pomegranate salad, feta cheese salad, healthy holiday recipe