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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
