Healthy Winter Salad with Pomegranate is a refreshing mix that brightens up chilly days. Crisp greens, juicy pomegranate seeds, crunchy nuts, and a light dressing come together in a colorful and tasty bowl. The pomegranate adds a lovely pop of sweetness and a little crunch that makes this salad stand out.
I love making this salad when I want something fresh but still filling during the winter months. The combination of flavors and textures feels like a special treat, but it’s easy enough to throw together any day of the week. I especially enjoy sprinkling a bit of feta or goat cheese on top for an extra layer of creaminess.
This salad works great on its own as a light lunch or as a side dish alongside roasted chicken or fish. It’s also a fun one to bring to gatherings because the bright red pomegranate seeds always grab everyone’s attention. Making healthy eating feel joyful and delicious is what this salad is all about in my book.
Key Ingredients & Substitutions
Winter Greens: I like kale and Swiss chard for their hearty texture. If you prefer a milder taste, baby spinach or arugula are good swaps and still add a fresh base.
Butternut Squash: Roasting this brings out its natural sweetness. You can substitute with sweet potatoes or pumpkin cubes if you don’t have squash.
Pomegranate Seeds: These add a bright pop and crunch. If pomegranates aren’t available, dried cranberries or cherries make a nice alternative.
Lentils or Whole Grains: Lentils add protein and keep the salad filling. Quinoa, farro, or brown rice all work well here and adapt the texture slightly.
Cheese and Seeds: Goat cheese or feta adds creaminess but feel free to skip for dairy-free or vegan options. Toasted seeds or nuts add crunch; try walnuts or almonds if preferred.
How Do You Roast Butternut Squash Perfectly for Salads?
Roasting butternut squash well is key to the salad’s flavor. Follow these simple steps:
- Preheat oven to 400°F (200°C).
- Cut squash into even cubes so they cook uniformly.
- Toss with olive oil, salt, and pepper to coat every piece.
- Spread in a single layer on a baking sheet for good caramelization.
- Bake for 20-25 minutes until tender and slightly browned.
- Let squash cool before adding to salad to keep greens crisp.
I find letting the squash caramelize slightly enhances the natural sweetness and adds a lovely contrast to the tart pomegranate seeds. Avoid overcrowding the pan as this can steam the squash instead of roasting it.
Equipment You’ll Need
- Mixing bowl – I use a large one to toss all ingredients without spilling.
- Baking sheet – perfect for roasting squash evenly and getting those caramelized edges.
- Chef’s knife and cutting board – handy for chopping greens, squash, and other toppings safely.
- Small bowl and whisk – for mixing the dressing quickly and smoothly.
- Spoons and tongs – useful for tossing the salad and serving.
Flavor Variations & Add-Ins
- Swap goat cheese for feta or vegan cheese for different flavors and textures.
- Mix in roasted nuts like walnuts or pecans for extra crunch.
- Add sliced apples or pears for a touch of extra sweetness.
- Sprinkle some fresh herbs like thyme or mint for added freshness and aroma.
Healthy Winter Salad with Pomegranate
Ingredients You’ll Need:
For The Salad:
- 4 cups mixed winter greens (such as kale, Swiss chard, or baby chard)
- 1 cup roasted butternut squash, cubed
- 1 cup pomegranate seeds (arils)
- ½ cup cooked lentils or whole grains (such as farro or quinoa)
- ¼ cup crumbled goat cheese or feta (optional)
- ¼ cup toasted sunflower seeds or pumpkin seeds
For The Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar or apple cider vinegar
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This salad takes about 10 minutes to prepare and 20-25 minutes to roast the squash. Cooking lentils or grains may add extra time if not pre-cooked. Overall, you’ll need around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a little olive oil, salt, and pepper. Spread the cubes evenly on a baking sheet. Roast for 20-25 minutes until they’re tender and slightly caramelized. Once done, set them aside to cool a bit.
2. Cook Lentils or Grains:
If you haven’t cooked your lentils or grains yet, prepare them according to their package instructions. Drain and let them cool before adding to the salad.
3. Assemble the Salad:
In a large bowl, combine the mixed winter greens, roasted squash, cooked lentils or grains, and pomegranate seeds. Sprinkle the crumbled goat cheese or feta and the toasted seeds on top.
4. Make the Dressing:
In a small bowl, whisk together olive oil, vinegar, honey (or maple syrup), salt, and pepper until the dressing is smooth and well blended.
5. Toss and Serve:
Drizzle the dressing over the salad. Gently toss everything together so all the ingredients get a nice coating. Serve immediately for the freshest taste, or chill it for a bit if you prefer your salad cold.
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes! Just thaw the frozen squash completely and pat it dry before roasting. This helps prevent extra moisture and ensures it caramelizes nicely in the oven.
How Long Can I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. The dressing may cause the greens to wilt over time, so it’s best enjoyed fresh or within a day.
What Can I Use Instead of Pomegranate Seeds?
If pomegranate seeds aren’t available, dried cranberries or fresh ruby red grapes make a great substitute to add sweetness and color.
Can I Make This Salad Vegan?
Absolutely! Simply omit the goat cheese or feta and use maple syrup instead of honey for the dressing to keep it vegan-friendly.